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Peppermint Bark Cookies

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Course: Dessert
Servings: 24 cookies

Ingredients

Cookies

  • 1 cup butter softened
  • 1 cup sugar
  • 3/4 cup powdered sugar
  • 3/4 vegetable oil
  • 2 eggs
  • 1 1/2 tsp cornstarch
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cocoa powder (I used dark cocoa powder but regular works great)
  • 5 cups flour
  • 1/4 cup Additional sugar set aside for indenting the cookies

Peppermint Bark

  • 11 oz to 12oz bag of white chocolate chips
  • 1-2 tsp pure peppermint extract
  • 1/4 cup Brach's Peppermint Crushed Candy Canes

Instructions

Cookies

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, beat butter until light and creamy. Add sugars and beat until well combined. Add oil and eggs, mix to combine.
  • Add dry ingredients and mix until just combined, dough will be thick.
  • Using an ice cream scoop, scoop cookie dough and gently roll into a ball shape, and place on the pan.
  • Once cookie dough balls are on the cookie sheet, prepare your glass with a flat bottom by lightly moistening it with water. Press the bottom the glass into the additional 1/4 cup sugar, and then gently press into the cookie, to make an indentation. Repeat with remaining cookies.
  • Bake for approximately 9 minutes. Remove from oven and immediately press the bottom of the glass into each indentation again while hot.
  • Allow to cool completely.

Peppermint Bark

  • Melt white chocolate chips according to package directions. Add 1-2 teaspoons of peppermint extract, depending on taste. Stir in crushed candy canes. Spoon peppermint bark mixture into indented wells on cookies. If desired top with crushed candy canes.
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