peppermint-bark-cookies

Peppermint Bark Cookies

5 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    35 m
Dianna S.
Recipe by  Dianna S.

“A light, festive holiday cookie for those who enjoy peppermint bark but might prefer something less time-consuming. I wanted a peppermint cookie that was easy and reminded me of Christmas. I think I found it! Made them with my 4-year-old daughter who had fun and kept saying 'mmmm' as she ate them.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen cookies

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk flour, baking soda, and salt in a bowl. Beat butter, vegetable shortening, light brown sugar, and white sugar in a separate large bowl until creamy. Beat eggs, vanilla and peppermint extracts, and red food coloring into butter mixture until smooth. Gradually beat dry ingredients into wet ingredients until dough is smooth. Fold white chocolate chips and crushed candy canes into dough.
  3. Pinch off 1-tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets. Lightly flatten cookies with the bottom of a drinking glass.
  4. Bake in the preheated oven until cookies are set but not browned, 9 to 10 minutes. Let cool on baking sheets for 2 minutes before removing to finish cooling on wire racks.

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Reviews (5)

Rate This Recipe
Cheri
3

Cheri

I just made these for a baby girl shower. Very good. I didn't dip in chocolate, nor did I use peppermint extract. I did dip dough balls in crushed peppermint before I put them on the Cooke sheet. I would make these again. Watch the time. Mine were done in about 7-7.5 minutes. Depends on your oven.

missy.0217
2

missy.0217

It was a great recipe! but instead of dipping half the cookie in the chocolate i did the whole front (or face) they came out great and i know my coworkers will love them as much as we do. going to have to make more before christmas!!!

kberry
1

kberry

I cut the recipe in half and didn't add peppermint extract or the chocolate chips simply because I didn't have them on hand. Also, instead of using shortening I used almond oil. They turned out very well...they ended up baking for about 10 minutes total. They tasted very good and both my roommate and I love them! I will definitely be making these again!

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 18.1 g
  • 6%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Chocolate Chip Peppermint Cookies

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