Danielle’s White Chocolate Peppermint Bark Cookies

Baked Goods

Ingredients

  • 1 ¼ cup all-purpose flour
  • ¾ cup cake flour
  • 1 tsp cornstarch
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 8 Tbsp unsalted butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1 ½ cup white chocolate chips
  • 7 oz. peppermint bark, chopped
  • Crushed candy canes
Notes

Submitted by Danielle Garcia, fourth year medical student in the School of Medicine

TIPS: “After I make the dough balls, I put them on a plate and stick them back into the freezer for about 10 more minutes. It helps to keep their shape, and the cookies come out nice and thick!

Take the cookies out when they are golden brown around the rim, they will finish cooking the next 15 minutes when they are out of the oven.

I always double or triple my batches! With a double batch for this recipe, it made around 24 cookies. Number can vary depending on the size that you want the cookies. I used the Ghirardelli peppermint bark for the white chocolate, but anything like that works. You can decorate the tops however you want! Have fun making them!”

Directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Mix dry ingredients into a large bowl.
  • Cream the butter (soften in microwave for ~30 seconds), then add sugars.
  • Add eggs, egg yolks, peppermint and vanilla extract.
  • Add in dry ingredients slowly into wet ingredients.
  • Add white chocolate and peppermint bark chunks.
    • Reserve some smaller chunks for cookie topping!
  • Set dough in fridge for 10-15 minutes.
  • Use an ice cream scooper to make dough balls.
  • Add leftover peppermint bark shavings to the top of the dough.
  • Place on baking sheet and bake cookies for ~10-11 minutes.
  • Heat and drizzle white chocolate on top of cookies.
  • Sprinkle crushed candy canes and peppermint bark on top!