Bready or Not: Peppermint Bark Cookies

Posted by on Dec 22, 2021 in Blog, Bready or Not, chocolate, cookies, mint | 0 comments

These incredible Peppermint Bark cookies really do taste like peppermint bark, but in chewy, beautiful cookie form!

Bready or Not: Peppermint Bark Cookies

These cookies even look holiday-colorful due to the bits of crushed candy cane throughout. I used a Hershey’s Chocolate Mint Candy Cane, but many varieties of candy cane would do. You could even mix it up with different colors and flavors!

Bready or Not: Peppermint Bark Cookies

I kept things easier by using chocolate chips, but this would be great with chopped chocolate, too, for different textures and flavors. Peppermint Bark itself comes in different variants, after all!

Bready or Not: Peppermint Bark Cookies

These cookies would be fantastic for a holiday cookie exchange, or to serve at a gathering. Or, if you’re cheap like me, bake them later on in January using candy canes scored on clearance!

Bready or Not: Peppermint Bark Cookies

Modified from Bake from Scratch Magazine Holiday Cookies 2019.

Bready or Not: Peppermint Bark Cookies

These cookies really do taste like peppermint bark, but in chewy cookie form! Recipe makes about 42 cookies using a tablespoon scoop.
Course: Dessert, Snack
Keyword: candy cane, chocolate, cookies, mint
Author: Beth Cato

Equipment

  • tablespoon scoop
  • parchment paper

Ingredients

  • 1 1/2 cups light brown sugar packed
  • 1 cup unsalted butter 2 sticks, melted
  • 1/2 cup white sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 4 ounces white chocolate chips
  • 4 ounces dark chocolate chips
  • 4 peppermint candy canes crushed

Instructions

  • In a mixer, beat brown sugar, butter, and white sugar until combined. Add eggs one at a time followed by the extracts.
  • In a separate bowl, stir together flour, baking soda, and sea salt. Gradually add the dry ingredients into the butter mixture. Fold in the two chocolates and candy cane bits. Cover top of dough with plastic wrap and chill it for 15 minutes.
  • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
  • Use a tablespoon scoop to parcel out dough, spaced out, on baking sheet. Bake for 10 to 12 minutes, until cookies are set and just turning golden. Keep on sheet for a few minutes then transfer to a cooling rack.
  • Store cookies in seal containers at room temperature. Keeps for at least 3 days.

OM NOM NOM!

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