Peppermint Bark Cookies (Print Version)

Soft chocolate cookies with chocolate chunks, topped with peppermint white chocolate frosting and crushed candy canes.

# Ingredients:

→ Chocolate Chocolate Chunk Cookies

01 - 1 and ¼ cups (150g) all-purpose flour
02 - ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup (113g) unsalted butter, softened to room temperature
06 - 1 cup (200g) granulated sugar
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract
09 - 4 ounces (113g) semi-sweet chocolate, coarsely chopped

→ Peppermint White Chocolate Frosting

10 - 4 ounces (113g) white chocolate, coarsely chopped
11 - ½ cup (113g) unsalted butter, softened to room temperature
12 - 1 and ½ cups (180g) powdered sugar
13 - 1 and ½ teaspoons vanilla extract
14 - ¼ teaspoon peppermint extract
15 - ¼ teaspoon salt
16 - 2 to 3 Tablespoons (30-45mL) heavy cream
17 - 2 ounces (57g) white chocolate, finely chopped
18 - 5 candy canes, crushed

# Steps:

01 - In a medium bowl, whisk together flour, cocoa, baking soda, and salt. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy (2-3 minutes). Reduce speed to medium, add egg and vanilla, and beat until combined. With mixer on low, gradually add flour mixture and mix just until incorporated. Fold in chopped semi-sweet chocolate until evenly distributed.
02 - Cover dough and refrigerate for at least 1 hour and up to 3 days to develop flavors and improve texture.
03 - Preheat oven to 350ºF (177ºC). Line baking sheet with parchment paper. Using a cookie scoop, portion dough into balls and place on prepared sheet. Bake for 8-10 minutes, until edges are set and centers are no longer shiny. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
04 - Melt 4 ounces white chocolate using a double boiler, stovetop, or microwave in 20-second increments, stirring between each interval. Set aside to cool at room temperature for at least 20 minutes.
05 - Beat butter on medium speed for 1 minute. Reduce to low speed and gradually add powdered sugar. Stir cooled white chocolate until smooth, then add to butter mixture. Increase to medium speed and beat for 2 minutes until creamy. Reduce to low speed, add vanilla extract, peppermint extract, and salt. Gradually add heavy cream until desired consistency is reached. Fold in finely chopped white chocolate until evenly distributed.
06 - Using an offset spatula, spread frosting onto each cooled cookie. Immediately sprinkle with crushed candy canes for garnish and authentic peppermint bark flavor.

# Notes:

01 - Cookies stay fresh covered at room temperature up to 3 days.
02 - Baked cookies can be frozen up to 2 months.
03 - Rolled cookie dough can be frozen up to 3 months. When baking from frozen, add 1-2 minutes to baking time.
04 - Bar chocolate will produce the smoothest frosting, but white chocolate chips can be substituted (do not chop).
05 - Pre-crushed peppermint candy or starlight mints can be substituted for candy canes if preferred.

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