Peppermint Bark Cookies

Peppermint bark is such a holiday classic. What better way to get that flavor combination than chocolate chip cookies with crushed candy canes? These pair perfectly with a cup of cocoa or glass of milk and are especially decadent right out of the oven. If you end up with any extra candy canes around the holidays, this is the perfect way to use them up.

1 stick unsalted butter, room temperature

¾ cup brown sugar

¼ cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cup chocolate chips (I like dark)

3 tablespoons crushed candy canes, plus 2 tablespoons for garnish

In the bowl of an electric mixer, beat butter and sugars until creamy. Add in eggs and vanilla and beat. Add flour, baking powder, and salt, beat until well combined. Stir in the chocolate chips and 3 tablespoons of crushed candy canes. Cover the bowl with plastic wrap and refrigerate 1 hour. 

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Using a medium cookie scoop to portion dough on baking sheets. Press down on the dough to slightly flatten. Add a sprinkle of candy canes on the top of the cookies. Bake 7 minutes, then rotate the pans in the oven to ensure even baking. Bake another 7 minutes. Place cookies on a cooling rack. Enjoy while still warm.

Makes about 2 dozen cookies

*I made a vegan version of these and they turned out beautifully. I used vegan butter and 2 flax eggs.