©Aimée Geroux | https://extremecouponingmom.ca
Peppermint Bark Cookies
Peppermint is one of the most classic flavours of Christmas.
It can be added to cookies, cakes, chocolate, and even drinks to add that holiday flavour to your favourite treats!
Peppermint bark is also a very classic holiday dessert, at least in my family.
This year I thought I would switch things up and transform my delicious cookie base into Peppermint Bark Cookies!
My cookie base recipe is the perfect cookie base and you can truly add in whatever your heart desires.
Another favourite of mine to toss into my cookie dough is dark chocolate chunks and crushed up Ferrero Rocher – simply amazing!
©Aimée Geroux | https://extremecouponingmom.ca
Peppermint Bark Cookies
Put a twist on a traditional holiday treat and make these deliciously easy Peppermint Bark Cookies for your loved ones!
What You Will Need:
- 12 tablespoons butter, melted
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup dark chocolate chips
- ¾ cup white chocolate chips
- ½ cup crushed candy canes (about 7 standard candy canes)
Yields: 18 cookies.
©Aimée Geroux | https://extremecouponingmom.ca
How To Make Peppermint Bark Cookies
Follow along with the Peppermint Bark Cookies step-by-step process photos and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Gather all of the ingredients you will need to make these yummy cookies!
©Aimée Geroux | https://extremecouponingmom.ca
In a large bowl, whisk together the butter and brown sugar until well combined.
Next, add the egg and vanilla and whisk to combine.
Add the flour and baking soda and mix just until combined.
©Aimée Geroux | https://extremecouponingmom.ca
Lastly, add in the dark chocolate, white chocolate, and candy canes. Fold them gently into the batter.
Cover and transfer the cookie dough to the fridge to chill for 30 minutes.
©Aimée Geroux | https://extremecouponingmom.ca
While the dough chills, preheat the oven to 375F.
Once the dough is completely chilled, scoop out 2 tablespoon-sized balls onto a parchment-lined baking sheet.
Make sure to place them at least 2 inches apart– these cookies will spread.
Bake the cookies for 10-12 minutes or until the edges are just set. Immediately when the cookies come out of the oven, tap the tray on the counter to deflate the cookies slightly.
Allow the cookies to cool on the tray and then transfer them to an airtight container.
Store at room temperature for up to three days.
©Aimée Geroux | https://extremecouponingmom.ca
Butter is the base of these delicious cookies. It adds richness and creates a chewy center and crisp edge.
©Aimée Geroux | https://extremecouponingmom.ca
Using brown sugar creates a slightly softer and chewier cookie, but you could totally use granulated sugar if that is what you have on hand.
©Aimée Geroux | https://extremecouponingmom.ca
Vanilla enhances the sweetness and flavour of the chocolate.
©Aimée Geroux | https://extremecouponingmom.ca
Baking soda helps the cookies rise slightly so they stay soft and chewy.
©Aimée Geroux | https://extremecouponingmom.ca
These are peppermint bark cookies so I’m using dark chocolate, white chocolate, and crushed candy canes — but feel free to use your add-ins of choice.
©Aimée Geroux | https://extremecouponingmom.ca
And remember to enjoy the holidays with good food and good company!
Peppermint Bark Cookies
Ingredients
- 12 tablespoons butter, melted
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ¾ cup dark chocolate chips
- ¾ cup white chocolate chips
- ½ cup crushed candy canes (about 7 standard candy canes)
Instructions
In a large bowl, whisk together the butter and brown sugar until well combined.
Next, add the egg and vanilla and whisk to combine.
Add the flour and baking soda and mix just until combined.
Lastly, add in the dark chocolate, white chocolate, and candy canes. Fold them gently into the batter.
Cover and transfer the cookie dough to the fridge to chill for 30 minutes. While the dough chills, preheat the oven to 375F.
Once the dough is completely chilled, scoop out 2 tablespoon-sized balls onto a parchment-lined baking sheet. Make sure to place them at least 2 inches apart-- these cookies will spread.
Bake the cookies for 12-14 minutes or until the edges are just set. Immediately when the cookies come out of the oven, tap the tray on the counter to deflate the cookies slightly.
Allow the cookies to cool on the tray and then transfer them to an airtight container. Store at room temperature for up to three days.
Notes
Butter is the base of these delicious cookies. It adds richness and creates a chewy centre and crisp edge.
Using brown sugar creates a slightly softer and chewier cookie, but you could totally use granulated sugar if that’s what you have on hand.
Vanilla enhances the sweetness and flavour of the chocolate.
Baking soda helps the cookies rise slightly so they stay soft and chewy.
These are peppermint bark cookies so I'm using dark chocolate, white chocolate, and crushed candy canes-- but feel free to use your add-ins of choice!
©Aimée Geroux | https://extremecouponingmom.ca
Need More Holiday Goodies?
Check out these delicious recipes, fun DIY's, and more to bring holiday cheer this year!
©Aimée Geroux | https://extremecouponingmom.ca
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