Peppermint Bark Cookies

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Soft, chewy cookies inspired by classic peppermint bark, made with white chocolate chips, crushed candy canes, and a festive pink-tinted dough.

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1/2 cup vegetable shortening

3/4 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1 teaspoon vanilla extract

3/4 teaspoon peppermint extract

1/2 teaspoon red food coloring

2 cups white chocolate chips

6 peppermint candy canes, crushed (or more to taste)

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Preheat the oven to 350°F (175°C).
Whisk together the flour, baking soda, and salt in a bowl.
In a separate large bowl, beat the butter, shortening, brown sugar, and white sugar until creamy.
Beat in the eggs, vanilla, peppermint extract, and red food coloring until smooth.
Gradually mix the dry ingredients into the wet ingredients to form a smooth dough.
Fold in the white chocolate chips and crushed candy canes.
Pinch off tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets.
Lightly flatten each cookie with the bottom of a drinking glass.
Bake for 9–10 minutes, just until set but not browned.
Cool on the baking sheets for 2 minutes, then transfer to wire racks to finish cooling.

Dip cooled cookies in melted white chocolate for a festive finish.

Sprinkle extra crushed candy cane on top while chocolate is wet.

Use dark chocolate chips instead of white for contrast.

Add extra drops of red food coloring for a marbled effect.

Find it online: https://chocolatecoveredamy.com/peppermint-bark-cookies/