Copycat Peppermint Bark Cookies
Ingredients
Cookies
- 8 oz unsalted butter, softened
- 4 oz granulated sugar
- 2 oz brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1/4 tsp salt
- 4 oz dark cocoa powder
- 8 oz all purpose flour
- Whole milk, about 1/2 cup
Peppermint frosting
- 2 sticks unsalted butter, softened
- splash vanilla
- 1/4 tsp salt
- 1/3 cup peppermint white chocolate chips, melted
- 4 cups powdered sugar
- 2 tbsp milk
- 4 candy canes, crushed
Preparation
In a large bowl add the softened butter and sugars. Cream together until light and fluffy.
Add the vanilla extract and egg. Mix to combine.
Add the salt, cocoa powder, and flour to the wet mixture, adding milk as needed to bring the dough together.
Line 2 sheet trays with parchment paper. Using a standard sized ice cream scoop, scoop the dough out. Spread the scoops out between the two trays.
Use a measuring cup to flatten the scoops of dough. If your measuring cup is sticking to the dough, grease it with a little bit of neutral oil to prevent sticking.
Freeze the cookies for 30 minutes to set.
Preheat the oven to 325 degrees Fahrenheit. Bake the chilled cookies for 16-18 minutes or until the edges begin to crisp up.
When the cookies come out of the oven, let them cool completely.
Frosting and assembly
In the bowl of a stand mixer or in a large bowl with a hand mixer, whip the butter, vanilla, salt, and melted peppermint white chocolate until light and fluffy.
Add in the powdered sugar 1 cup at a time, adding milk as needed to help create a smooth buttercream.
Transfer the buttercream into a piping bag.
Pipe a swirl of the peppermint frosting on top of each of the cooled cookies.
Sprinkle the cookies with the crushed candy canes. Enjoy!
