Description
Delight in these Peppermint Bark Peanut Butter Cookies, a festive treat combining creamy peanut butter, crunchy candy cane pieces, and rich chocolate coatings. Perfectly soft and chewy with a peppermint twist, these cookies offer a seasonal indulgence that’s easy to make and sure to impress.
Ingredients
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
- ¾ cup white chocolate chips
- 4 large candy canes, crushed
Chocolate Coating
- 1 cup carob or dark chocolate chips
- ¼ cup peanut butter chips
- 1 tablespoon vegetable oil
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a medium bowl, combine the peanut butter, granulated sugar, baking soda, vanilla extract, and egg. Stir until all ingredients are well incorporated. Fold in the white chocolate chips and crushed candy canes until evenly distributed throughout the dough.
- Scoop and Bake: Using a regular size ice cream scoop, portion the dough onto the prepared baking sheet, spacing cookies evenly. Bake for about 15 minutes, or until the cookies are golden brown around the edges and mostly set on top.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet to firm up and prevent breakage during coating.
- Melt Chocolate 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 the mixture is smoothly melted without burning.
- Dip and Coat Cookies: Dip the bottom of each cooled cookie into the melted chocolate mixture. Use a spoon to spread the chocolate evenly to fully cover the bottom if necessary. Place the coated cookies back on the baking sheet.
- Set Chocolate Coating: Let the coated cookies cool completely to allow the chocolate to harden before storing or serving.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze wrapped in parchment paper and foil inside a zipper bag for up to 3 months. Thaw frozen cookies at room temperature for about an hour before serving.
Notes
- Additional cooling time is necessary to ensure cookies and chocolate coating set properly.
- Use smooth peanut butter for best texture.
- Crush candy canes finely for even distribution without large hard pieces.
- Chocolate coating can be substituted with any favorite chocolate chips or melts.
- For longer storage, freezing is recommended to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
