Peppermint Bark Cookies

Stuffing a chewy chocolatey cookie with peppermint bark, dipping it in white chocolate and then sprinkling on crushed peppermint candies? Peppermint Bark Cookies are just ‘mint’ to become your signature Christmas bake.

4.75 from 4 votes

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Prep Time: 15

Calories: 1816kcal

Ingredients

¾ cups (333g) salted butter, softened
¾ cups (369g) brown sugar
¼ cup (115g) granulated sugar
1 egg + 1 egg yolk
1 tbsp corn syrup
½ tbsp vanilla extract
1 ¾ cups (285g) + 2 tbsp all-purpose flour
½ cup (60g) dutch processed cocoa powder
½ tbsp corn starch
1 tsp baking soda
½ tsp salt
12 squares of peppermint bark
1/2 cup white chocolate chips
1/4 cup crushed peppermint candies

Instructions

Preheat the oven to 350°F (180°C) and line a cookie sheet with a piece of parchment paper or silicone mat.
In a bowl, cream together the butter and sugars until light in color and fluffy in texture.
Add in the eggs, corn syrup and vanilla extract. Mix until combined.
Next, add the flour, cocoa, corn starch, baking soda and salt. Mix until a soft dough forms.
Open and cut each peppermint bark square into 4 equal pieces.
Divide the dough into 3 tbsp portions, flatten each portion, stack 4 pieces of peppermint bark on top of each other and then roll into a ball before arranging on a parchment or silicone lined cookie sheet.
Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
Once cooled, melt the white chocolate chips in the microwave and dip the edge of the cookie into the white chocolate and sprinkle with crushed peppermint candies. Enjoy!

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