Bready or Not Original: White Chocolate-Peppermint Bark Cookies
Last week, I posted a Peppermint Bark Cookies recipe modified from Bake from Scratch Magazine. This week, I share a reworked version of the White Chocolate Macadamia Nut Cookies I’ve made for about two decades. This White Chocolate-Peppermint Bark Cookies recipe includes white chocolate melted into the dough, resulting in a smooth, sweet cookie that gets only better with the addition of peppermint bark.
A whole bag of white chocolate chips is included in this recipe. A cup is melted for the dough; the rest is added as chips, right along with the coarsely chopped peppermint bark.
These cookies are incredible. I preferred them over last week’s take, though both are excellent.
Modified from Bready or Not: White Chocolate Macadamia Nut Cookies.
Bready or Not Original: White Chocolate-Peppermint Bark Cookies
Melted white chocolate chips make this dough especially smooth and sweet, the resulting cookie crisp, chewy, and soft all at once. Use a pretty peppermint bark to make this especially pleasing to the eye. Modified from Bready or Not’s White Chocolate Macadamia Nut Cookies.
Servings: 34 cookies
Equipment
- microwave-safe small bowl
- cookie scoop or spoon
Ingredients
- 10 ounces white chocolate chips divided
- 2/3 cup white sugar
- 11 Tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 large eggs room temperature
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 cups peppermint bark coarsely chopped, divided (about 12 ounces)
Instructions
- Preheat oven to 325 degrees. Place 1 cup of white chocolate chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-25 seconds, and stop to stir between passes until the chips blend smoothly; take care, as it can burn fast! Set aside to cool.
- In a large mixing bowl, beat together the sugar, butter, vanilla, and eggs until they are creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Fold in the remaining chips and 1 cup of peppermint bark.
- Use a tablespoon cookie scoop or spoon to place dough in rounded lumps on cookie sheet. Using the reserved stash of peppermint bark, press a few pieces onto the top of each dough ball. Bake 10 to 12 minutes, until the tops just begin to turn light golden brown. Immediately add a few more pieces of peppermint bark onto the top of each cookie. Cool on the sheet for several minutes, then move to a rack to set for about 3 hours; this process can be speeded up by briefly placing cookies in the fridge.
- Store in a sealed container at room temperature. Best eaten within 5 days.
