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Peppermint Bark Peanut Butter Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 125 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 9 cookies
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Description

Peppermint Bark Peanut Butter Cookies are a festive and flavorful treat combining creamy peanut butter, crunchy crushed candy canes, and a rich coating of melted carob and peanut butter chips. These cookies offer a delightful blend of sweet and peppermint flavors with a satisfying texture, perfect for holiday celebrations or any time you crave a unique cookie experience.


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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
  2. Make the Dough: In a medium bowl, stir together the peanut butter, granulated sugar, baking soda, vanilla extract, and egg until the mixture is smooth and well combined. Fold in the white chocolate chips and crushed candy canes evenly.
  3. Scoop and Bake: Use a regular-size ice cream scoop to form evenly sized cookie dough balls and place them on the prepared baking sheet. Bake for about 15 minutes or until the cookies are golden brown and mostly set on top.
  4. Cool Cookies: Remove from oven and allow the cookies to cool completely on the baking tray. This step is important to prevent the chocolate coating from melting when applied.
  5. Melt Coating: In a medium 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 fully melted and smooth.
  6. Dip and Coat: Dip the bottom of each cooled cookie into the melted chocolate mixture. Use a spoon to spread the coating evenly if needed to cover the entire bottom.
  7. Set the Coating: Place the coated cookies back onto the baking sheet and let them cool completely until the chocolate coating is firm and set.
  8. Store Properly: Store the cookies at room temperature in an airtight container for up to 3 days, or freeze them wrapped in parchment and foil inside a zipper bag for up to 3 months. Thaw at room temperature for about an hour before serving.

Notes

  • Allow additional cooling time to ensure cookies and chocolate coating set properly.
  • Using crushed candy canes adds a refreshing peppermint crunch.
  • For a richer chocolate flavor, use dark chocolate chips instead of carob.
  • Ensure cookies are completely cool before dipping to prevent melting the chocolate coating.
  • Store well to maintain freshness and texture.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 140 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: 30 mg