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Peppermint Bark Chocolate Cookies

These Peppermint Bark Chocolate Cookies have a soft chocolate cookie base and are dipped in peppermint bark. They are the perfect holiday treat!
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Prep Time 10 minutes
Cook Time 10 minutes
Assembly Time 10 minutes
Total Time 30 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the chocolate cookies
  • ¾ cup unsalted butter softened
  • 1¼ cup light brown sugar packed
  • 2 tablespoons milk
  • 1 egg
  • ⅓ cup semi-sweet chocolate chips melted, 2-3 ounces
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
For the peppermint bark coating
  • 2 cups white chocolate chips melted (or melted vanilla almond bark)
  • ⅔ cup crushed candy canes reserve ¼ cup for topping

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Cookie sheets
  • Measuring cups and spoons
  • Parchment paper
  • silicone spatula

Method
 

How to make the chocolate cookies
  1. Preheat oven to 350 degrees (use convection bake if you have it).
  2. Using a stand mixer fitted with the paddle attachment or a hand mixer beat softened butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
  3. Add in milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
  4. In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
  5. Add dry ingredients to wet ingredients in 2-3 portions. Mix until combined, scrape down the bowl once complete.
  6. Use a cookie scoop to scoop the cookies onto a greased cookie sheet (or a cookie sheet lined with parchment paper).
  7. Bake for 8-10 minutes or until the top of the cookies just begins to crack.
  8. Allow the cookies to cool completely before dipping them in the peppermint bark. Place the cookies in the freezer to have them cool faster.
How to make the peppermint bark and assemble the cookies
  1. Pour the white chocolate chips (or almond bark) into a microwave safe bowl and heat for 60 seconds. Stir, then heat in 30 second increments until the chocolate is completely melted.
  2. Pour in crushed candy canes (reserve some for topping the cookies) and mix until combined.
  3. Dip half of each cookie into the peppermint bark mixture, then set it on a cookie sheet lined with parchment paper (or wax paper/aluminum foil) to set.
  4. Sprinkle each cookie with additional crushed candy canes immediately after dipping them.