Giant Chocolate Peppermint Bark Cookie

CATEGORIES: Cookies, Giant Cookies

This GIANT Chocolate Peppermint Bark Cookie is soft and chocolaty, studded with creamy white chocolate chips and a cool touch of peppermint. Crushed candy canes on top add a crackly topping!

This is one of 10 Giant Cookie Recipes and over 70 more pages of holiday goodies perfect for giving in our new e-book, Gifts From the Kitchen!  Click here to grab a copy for yourself! If you’d like to see more Giant Cookies, click here! 

giant peppermint bark cookie

Chocolate Peppermint Bark Cookie

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giant peppermint bark cookie

Giant Chocolate Peppermint Bark Cookie

  • Author: Sara Wells

Description

A chocolate cookie studded with white chocolate chips and a touch of peppermint extract.  Crushed peppermint candies on top give it a festive crunch!


Ingredients

Scale
  • 3 tablespoons real butter, softened
  • 1/4 cup packed brown sugar
  • 1 tablespoon white sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon peppermint
  • 1/2 cup all purpose flour, lightly spooned into measuring cup and leveled
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1 pinch table salt
  • 1/3 cup white chocolate chips
  • 1 teaspoon crushed candy cane or round peppermint candies

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment. 

Place butter in a small-medium sized mixing bowl and microwave for about 8-10 seconds. It should be soft enough to mix easily with a spoon, even semi-melted to completely melted is okay. Add sugars and beat with a rubber spatula or wooden spoon till fluffy. Add in egg yolk, vanilla and peppermint and mix well until fully incorporated. Add flour, cocoa powder, baking soda, and salt all at once and mix until all combined. Add your white chocolate chips and mix.

Roll into one giant ball and place on baking sheet. Press out to about 6-7″ in diameter. If desired place a few extra white chocolate chips on top to look pretty! Sprinkle crushed peppermint on top.

Bake for 11-13 minutes. Set your timer for about 10 since all ovens cook differently! It should look set on the edges and a bit soft in the middle. Cool for 1-2 minutes on baking sheet and then transfer to cooking rack.


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