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This chocolate cookie recipe transforms into a delectable holiday treat featuring all the flavors of classic peppermint bark. The soft, chewy chocolate base provides the perfect foundation for creamy peppermint white chocolate frosting and festive candy cane pieces.
I first made these cookies for a neighborhood holiday party and they disappeared faster than any other dessert. The combination of rich chocolate with cool peppermint creates that magical holiday flavor profile everyone craves during winter months.
Ingredients
- All purpose flour creates the perfect structure for these soft cookies
- Dutch processed cocoa offers a smoother chocolate flavor than regular cocoa
- Unsalted butter allows you to control the salt level in both cookie and frosting
- Semi sweet chocolate chunks add texture and melty pockets of chocolate
- White chocolate appears in three forms giving these cookies their peppermint bark character
- Peppermint extract provides the signature cool flavor without overpowering
- Candy canes create both visual appeal and crunchy texture contrast
Step-by-Step Instructions
- Prepare the cookie dough
- Mix the dry ingredients first to ensure even distribution of cocoa and leavening agents. In a separate bowl cream the butter and sugar until truly light and fluffy which takes a full 2-3 minutes. This incorporates air for proper cookie texture. Add the egg and vanilla before carefully mixing in the dry ingredients just until combined. Fold in chocolate chunks gently to maintain their shape.
- Chill the dough
- Refrigerate the cookie dough for at least one hour which solidifies the butter and allows flavors to develop. This crucial step prevents cookies from spreading too much during baking. You can chill for up to three days if making in advance.
- Bake the cookies
- Use a cookie scoop for uniform cookies that will bake evenly. The cookies are done when the edges are set but centers remain slightly soft around 8-10 minutes. They'll continue cooking on the hot baking sheet after removal from oven. Let them cool completely before frosting.
- Create the peppermint white chocolate frosting
- Melt white chocolate carefully and allow it to cool before incorporating into the buttercream base. This prevents the butter from melting and maintains proper frosting consistency. Beat the frosting thoroughly until light and fluffy. The peppermint extract should be measured precisely as too much can overwhelm the delicate white chocolate flavor.
- Frost and decorate
- Apply frosting generously to each cooled cookie using an offset spatula for smooth application. Immediately sprinkle with crushed candy canes while frosting is still soft so they adhere properly. The red and white pieces create a beautiful holiday presentation.
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White chocolate is truly the star ingredient in these cookies. While many recipes use artificial white chocolate products I insist on using real white chocolate containing cocoa butter. This creates a silky smooth frosting with authentic flavor that perfectly complements the peppermint and rich chocolate cookie base.
Storage Tips
These cookies maintain their texture and flavor for several days when stored in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. For longer storage freeze unfrosted cookies in freezer bags for up to two months. You can also freeze the fully decorated cookies though the candy cane pieces may soften slightly upon thawing.
Make Ahead Options
This recipe offers multiple points where you can pause and complete later. The cookie dough can be refrigerated for up to three days or rolled into balls and frozen for three months. The frosting can be made a day ahead and stored refrigerated just bring to room temperature and re-whip before using. Fully baked unfrosted cookies freeze beautifully for up to two months.
Serving Suggestions
These cookies shine as the centerpiece of a holiday cookie platter. Their festive appearance makes them perfect for cookie exchanges or gifting in decorated tins. Serve them with hot chocolate or peppermint tea for a delightful winter treat. For an extra special dessert sandwich vanilla ice cream between two cookies for a peppermint bark ice cream sandwich.
Flavor Variations
While the peppermint version captures the essence of the holidays you can adapt these cookies year round. Replace the peppermint extract with orange extract and top with orange zest for chocolate orange cookies. Try almond extract and toasted sliced almonds for a nutty variation. The chocolate cookie base works beautifully with many flavor combinations.
Recipe Q&A
- → Can I use regular cocoa powder instead of Dutch processed?
Yes, you can substitute regular unsweetened cocoa powder if you don't have Dutch processed cocoa. Dutch processed has a smoother, deeper chocolate flavor, but regular cocoa will still produce delicious cookies.
- → How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies (with or without frosting) for up to 2 months.
- → Can I make the dough ahead of time?
Absolutely! The cookie dough can be refrigerated for up to 3 days before baking. You can also roll the dough into balls and freeze them for up to 3 months. When baking from frozen, add 1-2 minutes to the baking time.
- → What can I use instead of candy canes for topping?
If you don't have candy canes, you can use pre-crushed peppermint candies, crushed starlight mints, or chopped peppermint bark. For a different flavor profile, try chocolate sprinkles or mini chocolate chips.
- → Can I make these without peppermint extract?
While the peppermint extract contributes to the classic peppermint bark flavor, you can omit it for a plain white chocolate frosting that will still be delicious. Alternatively, you could add a small amount of almond extract for a different flavor profile.
- → How do I get the best results when melting white chocolate?
For best results, chop bar white chocolate finely and melt it slowly using either a double boiler or microwave on 50% power in 20-second increments, stirring between each interval. White chocolate burns easily, so watch it carefully and remove from heat as soon as it's almost melted, then stir until smooth.