White Chocolate Peppermint Bark Cookies
Introduction
One of my favorite holiday traditions is baking cookies with my family while festooning the kitchen with the scents of chocolate and peppermint. This tradition took on a new favorite form the day I decided to blend two seasonal delights into one scrumptious treat: White Chocolate Peppermint Bark Cookies. Picture this: you’re surrounded by loved ones, laughter fills the air, and the sweet, minty aroma envelops you as those cookies come to life. This recipe is not just about flavors; it’s about sharing joy during the festive season, making it especially meaningful to me and my family.
What makes these cookies truly special is their unique combination of creamy white chocolate with the refreshing burst of peppermint. It’s as if the winter spirit has found its way into a cookie, capturing the essence of the season perfectly.
What Makes This Recipe Special
These White Chocolate Peppermint Bark Cookies are the epitome of festive treats. Not only do they deliver a delightful crunch, but their flavor melds the warmth of cookies with the refreshing taste of peppermint. They are quick to make, incredibly delicious, and perfect for sharing during the holiday season. Whether you’re inviting guests over, wrapping them up as gifts, or indulging yourself, these cookies are bound to impress everyone. The addition of white chocolate elevates standard cookies into a decadent delight, making them a must-try this winter.
Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Peppermint Bark Topping:
- 8 ounces white chocolate, coarsely chopped
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies or candy canes
Choosing high-quality white chocolate can make all the difference, elevating this recipe from delicious to exceptional. If preferred, you may substitute peppermint extract with mint extract or omit it for a more subtle flavored cookie.
How to make White Chocolate Peppermint Bark Cookies
Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy (about 2-3 minutes).
Step 3: Beat in 2 large eggs one at a time, followed by 1 teaspoon of vanilla extract. Mix until well combined.
Step 4: In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 6: Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft, which is ideal for a chewy texture.
Step 8: While the cookies cool, melt 8 ounces of coarsely chopped white chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until completely melted and smooth.
Step 9: Stir in 1/2 teaspoon of peppermint extract into the melted chocolate.
Step 10: Dip the tops of each cooled cookie into the white chocolate mixture, allowing excess to drip off, and then sprinkle with crushed peppermint candies or candy canes.
Step 11: Place the decorated cookies on parchment paper and allow the white chocolate to set completely.
Tips & Recipe Variations
- Storage: Keep these cookies in an airtight container at room temperature for up to a week. They also freeze well for up to three months.
- Variations: Add in 1 cup of chopped nuts for extra crunch or swirl in some dark chocolate for a richer flavor.
- Dietary Adjustments: To make these cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Presentation Tip: Place these cookies in a festive tin or on a decorative plate to showcase your treat beautifully.
Best Ways to Serve
These White Chocolate Peppermint Bark Cookies shine brightest when served alongside a warm mug of hot cocoa, spiced cider, or even a rich espresso. For a delightful presentation, stack the cookies on a tiered platter, adding some extra crushed peppermint around for a festive touch. Nutrition-wise, each cookie is a delightful treat, best enjoyed in moderation alongside friends and family!
Common Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare the cookie dough a day in advance and keep it refrigerated until ready to bake.
Can I freeze the leftovers?
Yes, these cookies freeze beautifully. Just ensure they are well-packed in an airtight container.
What can I use instead of peppermint extract?
Feel free to use mint extract for a similar flavor or omit it entirely for a more subtle white chocolate cookie.
How do I prevent the cookies from becoming dry?
Be sure to avoid overbaking; the cookies should be set but still soft in the center when you take them out of the oven.
Can I make this vegetarian or dairy-free?
You can substitute the butter with a vegan butter alternative and use dairy-free white chocolate to make this recipe suitable for a plant-based diet.
Conclusion
As the holiday season approaches, the warmth of baking cookies together can turn an ordinary day into something extraordinary. These White Chocolate Peppermint Bark Cookies are more than just a dessert; they encapsulate festive joy and togetherness. I encourage you to gather your loved ones, dive into this recipe, and share your delightful results. Your kitchen will be filled not only with the sweet scent of Christmas but also with cherished memories.
“These cookies are the perfect blend of flavors creamy white chocolate combined with a minty crunch that makes every bite heavenly! They’ve quickly become my family’s holiday favorite!” – A happy baker.
White Chocolate Peppermint Bark Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft.
- While the cookies cool, melt the chopped white chocolate in a microwave-safe bowl, heating in 30-second intervals, stirring in between, until completely melted and smooth.
- Stir in the peppermint extract into the melted chocolate.
- Dip the tops of each cooled cookie into the white chocolate mixture, allowing excess to drip off.
- Sprinkle with crushed peppermint candies or candy canes.
- Place the decorated cookies on parchment paper and allow the white chocolate to set completely.
Notes
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