Indulge in White Chocolate Peppermint Bark Cookies

The holiday season is upon us, and what better way to celebrate than with a batch of delightful White Chocolate Peppermint Bark Cookies? Imagine biting into a cookie that’s soft and chewy, topped with a silky layer of white chocolate and sprinkled with crunchy peppermint bits. orange chocolate cupcakes The combination of sweet and minty flavors will have you dreaming of sugarplum fairies dancing in your head.

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These cookies are not just holiday treats; they’re little bites of joy that can brighten any gloomy winter day. I remember the first time I baked these beauties—my friends were skeptical at first, but one bite had them hooked. Soon enough, the whole batch vanished faster than I could say “Christmas cookies!” So grab your apron, and let’s dive into this festive adventure. For more inspiration, check out this peanut butter brownies recipe.

I still chuckle when I think about my family’s reaction the first time I made these cookies—they couldn’t believe how quickly they disappeared!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use good quality flour for structure; it helps create that perfect chewy texture.

• Baking Soda: This is essential for leavening; it helps the cookies rise beautifully.

• Salt: A pinch enhances the sweetness of the white chocolate and balances flavors.

• Unsalted Butter: Use softened butter for easy mixing; it adds richness to the cookies.

• Granulated Sugar: This sweetener gives the cookies their signature sweetness and chewiness.

• Brown Sugar: Light brown sugar adds moisture and a hint of caramel flavor that’s irresistible. strawberry cheesecake tacos.

• Large Eggs: Eggs bind everything together and contribute to the cookie’s soft texture.

• Vanilla Extract: Pure vanilla extract infuses warm flavor throughout the dough—trust me, it makes a difference!

• White Chocolate Chips: These melty morsels create a creamy topping that pairs perfectly with peppermint.

• Candy Canes: Crush them for a festive crunch; they add both flavor and visual appeal!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy cleanup.

Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt until well combined. This ensures even distribution of flavors in every bite.

Cream Butter and Sugars: In another bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy—about 3-4 minutes. The mixture should be pale in color and airy.

Add Eggs and Vanilla: Beat in eggs one at a time along with vanilla extract until fully incorporated. The mixture should appear creamy and smooth—this is where magic happens!

Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined; overmixing can lead to tough cookies!

Add White Chocolate Chips: Gently fold in white chocolate chips until evenly distributed throughout the dough. You want chunks of goodness in every single cookie!

Scoop Dough onto Baking Sheets: Use a tablespoon or cookie scoop to drop mounds of dough onto prepared sheets, leaving space between each mound for spreading while baking.

Bake to Perfection: Place trays in the preheated oven for 10-12 minutes or until edges are lightly golden but centers remain soft. They’ll firm up as they cool—trust me on this one.

Add Peppermint Crunch: Immediately after removing from the oven, sprinkle crushed candy canes on top while still warm, pressing down slightly to adhere.

Let them cool completely on wire racks before devouring—and don’t forget to share (or not)!

Enjoy making these delightful White Chocolate Peppermint Bark Cookies! They’ll be sure to bring joy during your next gathering or cozy night in. raspberry swirl brownies Happy baking!

Perfecting the Cooking Process

For your White Chocolate Peppermint Bark Cookies, start by melting your white chocolate first. While it cools, mix your cookie dough to save time and achieve that perfect consistency. For more inspiration, check out this banana bread cookies recipe recipe.

Add Your Touch

Consider adding crushed candy canes or even chopped nuts for extra texture and flavor. A sprinkle of sea salt on top can enhance the sweetness beautifully!

Storing & Reheating

Store your cookies in an airtight container at room temperature for up to a week. If you need to reheat, pop them in the microwave for just a few seconds to regain that melt-in-your-mouth goodness.

Baking these cookies always brings back memories of my family gathering around the table during the holidays, eagerly waiting for the delicious treats to cool down.

FAQ

Can I use dark chocolate instead of white chocolate?

dark chocolate nut bars.

Yes, but it will change the flavor profile entirely; sweeter white chocolate works best.

How do I store leftover peppermint bark cookies?

Store them in an airtight container at room temperature or refrigerate for freshness.

What can I substitute for peppermint extract?

You can use vanilla extract, though it won’t have the same festive flavor kick!

Print

Delightful White Chocolate Peppermint Bark Cookies

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• Author: recipesnew
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Celebrate the holiday season with these irresistible White Chocolate Peppermint Bark Cookies! Soft and chewy, each cookie is topped with creamy white chocolate and sprinkled with crunchy peppermint bits. Perfect for holiday gatherings or cozy nights in, these cookies will surely spread joy and warmth to all who taste them.

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Ingredients

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• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup white chocolate chips
• 1/2 cup crushed candy canes

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, cream softened butter with granulated and brown sugars until light and fluffy.
4. Beat in eggs one at a time along with vanilla until smooth.
5. Gradually fold dry ingredients into the wet mixture until just combined.
6. Gently fold in white chocolate chips.
7. Scoop dough onto prepared sheets, spacing them apart.
8. Bake for 10-12 minutes until edges are golden but centers remain soft.
9. Sprinkle crushed candy canes on top immediately after removing from the oven.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (approximately 30g)
• Calories: 120
• Sugar: 8g
• Sodium: 70mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: <1g
• Protein: 1g
• Cholesterol: 20mg

Keywords: For added texture, consider mixing in chopped nuts or using dark chocolate instead of white chocolate. Chill the dough for thicker cookies that hold their shape better during baking.