Peppermint Bark Cookies (Print Version)
# Ingredients:
01 -
½ cup unsalted butter, cut in tablespoons.
02 -
2 cups semisweet chocolate chips.
03 -
¾ cups light brown sugar, packed.
04 -
½ cup granulated sugar.
05 -
2 large eggs plus 1 yolk.
06 -
1 teaspoon vanilla extract.
07 -
¼ teaspoon peppermint extract.
08 -
1 ⅔ cup all-purpose flour.
09 -
2 tablespoons natural cocoa powder.
10 -
1 teaspoon cornstarch.
11 -
½ teaspoon baking powder.
12 -
½ teaspoon baking soda.
13 -
½ teaspoon salt.
14 -
1 cup mini chocolate chips (optional).
15 -
10 oz white chocolate chips.
16 -
2 teaspoons vegetable shortening.
17 -
½ cup crushed candy canes.
# Instructions:
01 -
Preheat oven to 350°F. Line baking sheets with parchment paper.
02 -
Microwave butter and chocolate chips in 30-second intervals until melted. Cool 10 minutes.
03 -
Stir sugars, eggs, vanilla and peppermint extracts into cooled chocolate mixture.
04 -
Whisk dry ingredients separately, then gradually mix into wet ingredients. Stir in mini chips if using.
05 -
Drop 1½ tablespoon scoops onto sheets, flatten slightly. Bake 9 minutes.
06 -
Melt white chocolate with shortening. Dip cooled cookies and sprinkle with crushed candy canes.
# Notes:
01 -
No mixer needed.
02 -
No chilling required.
03 -
Store up to 5 days after chocolate hardens.