Small Batch Chocolate Peppermint Bark Cookies
Chewy-soft chocolate peppermint cookies studded with white chocolate and peppermint and topped with festive candy canes.
Servings cookies
Equipment
Ingredients
- 3 tablespoons butter softened, no substitutions
- ¼ cup brown sugar packed
- 1 tablespoon white sugar
- 1 egg yolk large
- ½ teaspoon vanilla
- ½ teaspoon peppermint
- ½ cup all purpose flour
- 2 tablespoons cocoa powder, unsweetened
- ⅛ teaspoon baking soda
- 1 pinch table salt
- ½ cup white chocolate chips
- 1-2 candy canes, large crushed (or crushed hard peppermint candies)
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment or non-stick mat.
- Place butter in a small-medium sized mixing bowl and microwave for about 8-10 seconds. It should be soft enough to mix easily with a spoon, even semi-melted to completely melted is okay.
- Add sugars and beat with a rubber spatula or wooden spoon till fluffy.
- Add in egg yolk, vanilla and peppermint and mix well until fully incorporated.
- Add flour, cocoa powder, baking soda, and salt all at once and mix until all combined. Add your white chocolate chips and mix.
- Use a cookie scoop, or roll into balls. Place your crushed candy canes in a shallow dish and dunk the top side of cookies in candy before placing on baking sheet.
- Bake for about 9-10 minutes. Cool for 1-2 minutes on baking sheet and then transfer to cooking rack.
Notes
- Store finished cookies in an airtight container at room temperature. Although safe to eat for a week or more, homemade cookies are best enjoyed within 2-3 days.
- If you're making a double batch, feel free to use a whole egg instead of two yolks.
Nutrition
Serving: 1Cookie, Calories: 168kcal, Carbohydrates: 21g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 38mg, Sodium: 69mg, Potassium: 54mg, Fiber: 0.2g, Sugar: 15g, Vitamin A: 167IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 1mg
Calories: 168kcal
Cost: $5
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