Print

Peppermint Bark Peanut Butter Cookies with White Chocolate

Peppermint Bark Peanut Butter Cookies with White Chocolate
Print Recipe

These Peppermint Bark Peanut Butter Cookies with White Chocolate perfectly balance sweet, nutty, and peppermint-fresh flavors. Crunchy and festive, they combine a rich peanut butter base with creamy white chocolate and refreshing peppermint bark for a delightful holiday treat that’s easy to make and loved by all.

Ingredients

Scale

Cookie Base

  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt (optional)

Add-ins and Toppings

  • 1/2 cup white chocolate chips
  • 1/2 cup chopped peppermint bark pieces
  • Optional: crushed candy canes or edible glitter for garnish

Instructions

  1. Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a large bowl, beat together the creamy peanut butter, granulated sugar, brown sugar, and egg until the mixture is creamy and well combined. Stir in the vanilla extract to add warmth and depth to the flavor.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour (or gluten-free flour), baking soda, and sea salt if using. This ensures the leavening agent is evenly distributed throughout the dough.
  4. Create the Cookie Dough: Gradually add the dry ingredients into the wet mixture, stirring gently until fully incorporated. Avoid overmixing to keep the cookies tender.
  5. Fold in White Chocolate and Peppermint Bark: Gently fold in the white chocolate chips and chopped peppermint bark pieces to ensure every cookie gets festive crunch and creamy sweetness.
  6. Shape and Bake: Use a cookie scoop or spoon to drop generous tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
  7. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps the cookies set to a perfect crunchy-chewy texture.

Notes

  • Use room temperature egg and peanut butter for even mixing and a smoother dough texture.
  • Remove cookies from the oven once edges turn golden but centers are still soft for an ideal chewy texture.
  • Chop peppermint bark finely for even distribution and to avoid large chocolate chunks.
  • Use parchment paper on baking sheets to prevent sticking and promote even browning.
  • Adjust sugar quantities if you prefer sweeter or less sweet cookies.

Nutrition

Keywords: peppermint bark peanut butter cookies, holiday cookies, white chocolate cookies, festive cookies, peppermint cookies, peanut butter cookies

Find it online: https://marycorner.com/peppermint-bark-peanut-butter-cookies-with-white-chocolate/