Description
A holiday-ready mashup of fudgy chocolate cookies and crunchy peppermint bark, delivering a perfect balance of salty, sweet, and minty flavors.
Ingredients
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups (250 g) all-purpose flour
- 2/3 cup (65 g) Dutch-process cocoa
- 1 tsp baking soda
- 1 tsp salt
- 6 oz (170 g) chopped semisweet chocolate
- 8 oz (225 g) dark chocolate
- 4 oz (115 g) white chocolate
- 3/4 cup (90 g) crushed candy canes
Instructions
- Cream the unsalted butter with granulated and brown sugars until light.
- Add eggs and vanilla; mix well.
- Fold in flour, cocoa, baking soda, and salt.
- Add chopped semisweet chocolate and mix until combined.
- Chill dough for 30–60 minutes.
- Scoop 2 Tbsp portions and bake at 350°F (175°C) for 10–12 minutes.
- Melt dark and white chocolate separately.
- Stir crushed candy canes into white chocolate and spread over cooled cookies.
- Drizzle dark chocolate on top and sprinkle with peppermint; chill until set.
Notes
Chill the dough to prevent spreading and ensure chewy cookies. Store in an airtight container for freshness.
- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American