Giant Chocolate Peppermint Bark Cookie
A chocolate cookie studded with white chocolate chips and a touch of peppermint extract. Crushed peppermint candies on top give it a festive crunch!
Servings large 9" cookie
Equipment
Ingredients
- 3 tablespoons real butter softened
- ¼ cup brown sugar packed
- 1 tablespoon white sugar
- 1 egg yolk large
- ½ teaspoon vanilla
- ½ teaspoon peppermint
- ½ cup all purpose flour lightly spooned into measuring cup and leveled
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon baking soda
- 1 pinch table salt
- ⅓ cup white chocolate chips
- 1 teaspoon crushed candy cane or round peppermint candies
Instructions
- Preheat oven to 350℉. 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 cooling rack.
Notes
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- Store finished cookies at room temperature in an airtight container. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- Because we are working with such small ingredients it's important that you measure them correctly. It's very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We've included details in the recipe to help with this!
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- This cookie is also the perfect size for a pizookie for sharing. Just press dough into a standard pie plate and bake as directed. Place a few scoops of vanilla ice cream on it while it’s still warm and dig in.
Nutrition
Serving: 1Cookie, Calories: 1209kcal, Carbohydrates: 158g, Protein: 18g, Fat: 60g, Saturated Fat: 36g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 267mg, Sodium: 581mg, Potassium: 538mg, Fiber: 6g, Sugar: 103g, Vitamin A: 1305IU, Vitamin C: 0.3mg, Calcium: 222mg, Iron: 6mg
Calories: 1209kcal
Cost: $5
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