Description
A scrumptious twist on traditional peppermint bark, combining rich dark and white chocolate with crunchy candy canes for a festive treat.
Ingredients
Scale
- 400 grams dark chocolate (chopped or chips)
- 170 grams all-purpose flour (or gluten-free substitute)
- 170 grams Dutch-processed cocoa powder
- 226 grams unsalted butter (room temperature)
- 226 grams light brown sugar
- 205 grams granulated sugar
- 2 tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tbsp pure vanilla extract
- 1 egg (room temperature)
- 285 grams white chocolate (for dipping)
- 1 tbsp coconut oil
- 1 candy cane (crushed)
Instructions
- Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.
- In a medium bowl, mix chopped dark chocolate with flour and cocoa powder.
- In a stand mixer, combine butter, light brown sugar, granulated sugar, kosher salt, baking soda, baking powder, and vanilla extract. Mix until fluffy, then add the egg.
- Gradually add the flour/chocolate mixture, mixing until just combined.
- Scoop dough into discs and place on prepared baking sheets, pressing reserved chocolate into the tops.
- Bake for 13-15 minutes and allow to cool.
- Melt white chocolate with coconut oil in a microwave.
- Dip cooled cookies in the melted white chocolate and sprinkle crushed candy canes on top.
- Let the cookies sit until the white chocolate hardens.
Notes
Store cookies in an airtight container for up to one week at room temperature. The dough can be prepared in advance and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg