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
1 1/2cupslight brown sugar packed
1cupunsalted butter 2 sticks, melted
2large eggs room temperature
3 1/2cupsall-purpose flour
1teaspoonfine sea salt
4ounceswhite chocolate chips
4ouncesdark chocolate chips
4peppermint candy canes crushed
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.