Description
These Peppermint Bark Peanut Butter Cookies combine the creamy richness of peanut butter with festive peppermint crunch and indulgent white and dark chocolate. Featuring a soft, chewy texture topped with a smooth chocolate-peppermint coating, they make a perfect holiday treat that’s quick to prepare and delightfully festive.
Ingredients
Units
Scale
Cookie Dough
- 1 cup Smooth Operator Peanut Butter
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 large egg
- 3/4 cup white chocolate chips
- 4 large candy canes, crushed
Chocolate Coating
- 1 cup carob or dark chocolate chips
- 1/4 cup peanut butter chips
- 1 tablespoon vegetable oil
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Cookie Dough: In a medium bowl, combine the Smooth Operator peanut butter, granulated sugar, baking soda, vanilla extract, and the large egg. Stir until the mixture is smooth and fully combined. Then fold in the white chocolate chips and crushed candy canes evenly throughout the batter.
- Form and Bake Cookies: Using a regular size ice cream scoop, scoop dollops of batter onto the prepared baking sheet, spacing them evenly. Bake the cookies for about 15 minutes, or until they turn golden brown and the tops are mostly set but still soft to touch.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet. This ensures they set properly without breaking.
- Melt Chocolate Coating: In a microwave-safe bowl, combine the carob or dark chocolate chips, peanut butter chips, and vegetable oil. Microwave in 30-second increments, stirring between each, until the mixture is smooth and fully melted but not burnt.
- Dip Cookies: Dip the bottom of each cooled cookie into the melted chocolate mixture. Use a spoon if needed to spread the coating evenly to cover the bottom. Place the cookies back on the tray to set the chocolate coating completely.
- Store Properly: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped in parchment and foil inside a zipper bag for up to 3 months. When ready to enjoy, thaw at room temperature for about one hour.
Notes
- Additional cooling time is necessary after baking and after dipping in chocolate to allow the cookies and coating to set properly.
- You can substitute carob chips with any dark chocolate chips if preferred.
- Crushing candy canes finely ensures a better distribution of peppermint flavor and a pleasant crunch in every bite.
- Be careful not to overbake the cookies to maintain their soft and chewy texture.
- Use vegetable oil in melting chocolate to achieve a smoother, shinier coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
