White Chocolate Peppermint Bark Cookies
Rich chocolate cookies topped with a creamy white chocolate peppermint buttercream, a decadent ganache, and sprinkled with crushed candy canes make these White Chocolate Peppermint Bark Cookies the ultimate holiday treat. With layers of festive flavors and textures, they’re perfect for cookie exchanges, holiday parties, or gifting.
Servings: 20 cookies
Ingredients
For the cookies:
- 1 cup salted butter melted
- 1 ¾ cups granulated sugar
- ¾ cups light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cups all-purpose flour
- 2 tsp corn starch
- 1 cup dark chocolate cocoa powder I prefer to use Hershey's Special Dark for an extra deep chocolate flavor, but you can use any natural cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup crushed peppermint candy you can also crush candy canes but they get sticky after a couple hours so if making ahead of time I suggest buying the store bought crushed.
For the white chocolate buttercream:
- 4 oz white chocolate baking bar I use Ghirardelli
- ½ cup salted butter room temperature
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 tbsp heavy cream room temperature
- ½ tsp kosher salt
For the ganache:
- 8 oz bittersweet chocolate I like to use Ghirardelli baking bars. You can also use semi-sweet if you prefer!
- ¾ cup heavy cream
- ½ tsp vanilla extract
- ½ tsp peppermint extract optional but delicious if you love peppermint!
Instructions
For the cookies:
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 20 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°. **If you leave them in the fridge longer than 45 minutes, allow the dough to sit on the counter for 5 minutes before going in the oven! If you go into the oven too cold, you will end up with thick cookies.
- Once the cookie dough has chilled, space each about 2 inches apart on a cookie sheet lined with parchment paper and bake for 9-10 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cookie rack to cool completely.
For the white chocolate buttercream:
- Add white chocolate bar to the microwave for 20 second intervals, mixing in between each, until smooth. Set aside to cool to room temperature.
- In the bowl of a stand mixer or using a hand mixer, beat the butter, powdered sugar, vanilla and peppermint extract until smooth. Add in the white chocolate and mix, then add in heavy cream, 1 tablespoon at a time, until it reaches the desired consistency.
For the ganache:
- While the cookies are cooling, make the ganache. Break the chocolate up into pieces (unless using chocolate chips) and place in a heatproof bowl. Heat the cream in a small pot on the stove over medium heat until it starts to simmer. Pour over the chocolate and let it sit for 5 minutes. After 5 minutes, add in the vanilla extract and use a whisk to stir until completely smooth. Let cool for 15-30 minutes, or until it is a spreadable consistency.
For assembly:
- Once the cookies have cooled and everything is the right temperature, scoop 1-2 tablespoons of the white chocolate buttercream on top of the cookies. Smooth to the edges. Then add 1-2 tablespoons of the ganache and spread leaving about ¼ inch of the white chocolate peppermint around the edges. Top with crushed candy cane candy and serve! The ganache will set up in 30 minutes, or you can refrigerate!