Description
These Peppermint Bark Peanut Butter Cookies combine the creamy richness of peanut butter with festive peppermint candy cane crunch and decadent white and dark chocolate layers. Perfectly soft and chewy, these cookies are coated with a luscious dark chocolate and peanut butter glaze for an irresistible holiday treat.
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
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Cookie Dough: In a medium bowl, combine peanut butter, granulated sugar, baking soda, vanilla extract, and the egg. Stir well until the mixture is smooth and fully incorporated. Then fold in the white chocolate chips and crushed candy canes evenly throughout the dough.
- Scoop and Bake Cookies: Using a regular-sized ice cream scoop, portion out the cookie dough onto the prepared baking sheet. Bake the cookies for about 15 minutes, or until they are golden brown around the edges and mostly set on top.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet to firm up before coating.
- Melt Chocolate Coating: In a microwave-safe medium bowl, combine the carob or dark chocolate chips, peanut butter chips, and vegetable oil. Microwave in 30-second increments, stirring in between each, until the mixture is smooth and fully melted without burning.
- Coat Cookies: Dip the bottom of each cooled cookie into the melted chocolate-peanut butter mixture. Use a spoon to spread the coating if needed so the cookie bottom is fully covered. Return coated cookies to the tray to set completely.
- Store and Serve: Store cookies at room temperature in an airtight container for up to 3 days, or freeze wrapped in parchment and foil in a zipper bag for up to 3 months. Thaw frozen cookies at room temperature for about an hour before serving.
Notes
- Allow additional cooling time for cookies to set completely after baking and after coating.
- For best results, use fresh candy canes and quality peanut butter.
- Ensure the chocolate coating is fully melted and smooth before dipping to get an even coating.
- These cookies can be made ahead and frozen for convenient festive treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
