White Chocolate Peppermint Bark Cookies (Soft & Chewy!)

These soft and chewy white chocolate peppermint bark cookies are like Christmas in your mouth. They take the best parts of sugar cookies, chocolate chip cookies and candy canes and roll them all into one delicious cookie!

I could eat peppermint allllll day – just ask my husband! I love peppermint lattes (no mocha – just the latte); peppermint bark Oreos, peppermint gum, anything peppermint.

Spearmint, on the other hand? Yuck. Too strong.

But peppermint is so clean and fresh and wonderful. Luckily for me, December is the perfect time to make all the peppermint things. I’m jumping on that bandwagon, and I started with these.

The flavors of white chocolate and peppermint are one of my favorite Christmas combinations. The sharp, minty taste with the creamy, cool white chocolate is just perfect!

These cookies are a riff on my chewy chocolate chip cookies and peanut butter chocolate chip cookies. I used Ghirardelli Peppermint Bark Chunks to spice up these cookies, then dipped them in almond bark and crushed candy canes. Could it be any more like Christmas around here?

We have a cookie exchange coming up and these are first on my list to share with everyone this year!

Print

White Chocolate Peppermint Bark Cookies

Ingredients

• 1 c. (2 sticks) butter, softened
• 3/4 c. brown sugar
• 3/4 c. white sugar
• 2 eggs, room temperature
• 2 tsp. vanilla
• 2 tsp. baking powder
• 3 1/2 c. all-purpose flour
• 1/4 c. milk
• 1 c. white chocolate chip
• 1 c. peppermint bark chunks
• 1 pkg. vanilla almond bark
• 1/2 c. crushed cane canes

Instructions

1. Preheat oven to 350. Line a baking sheet with parchment paper.

2. In the bowl of a stand mixer, cream butter and sugars until light and airy (at least 3 minutes). Add in vanilla. Mix briefly. Add in eggs, one at a time, mixing briefly in between.
   

3. Sprinkle baking powder over top of mixture.

   Add flour and mix in alternating amounts, starting and ending with flour:

   1 c. flour. Mix.

   2 tbsp. milk. Mix.

   1 c. flour. Mix.

   2 tbsp. milk. Mix.

   1 1/2 c. flour. Mix. 

4. Gently stir in white chocolate chips and peppermint bark chunks.

5. Scoop dough onto baking pan in 2 tbsp portions, spaced about 2 inches apart. Bake 9-11 minutes. Cookies should look slightly underdone. They will finish baking while cooling.
   

6. Let cool completely. Melt almond bark coating in microwave or over stovetop. Dip half of each cookie into coating, then roll in crushed cane cane pieces. Lay on parchment paper until hard.