Description
Delight in these festive Peppermint Bark Peanut Butter Cookies, featuring a soft peanut butter base studded with white chocolate chips and crushed candy canes, then dipped in a luscious blend of melted carob and peanut butter chips for a perfect holiday treat.
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
Coating
- 1 cup carob or dark chocolate chips
- ¼ cup peanut butter chips
- 1 tablespoon vegetable oil
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix cookie dough: In a medium bowl, combine the Smooth Operator peanut butter, granulated sugar, baking soda, pure vanilla extract, and the large egg. Stir thoroughly until the mixture is well blended and smooth. Then fold in the white chocolate chips and crushed candy canes evenly throughout the dough.
- Scoop and bake cookies: Using a regular size ice cream scoop, portion the dough onto the prepared baking sheet, spacing them evenly. Bake in the preheated oven for about 15 minutes or until the edges are golden brown and the tops are mostly set.
- Cool cookies: Remove the baking sheet from the oven and allow the cookies to cool completely on the tray. This ensures they firm up properly before coating.
- Prepare the coating: In a medium microwave-safe bowl, combine the carob or dark chocolate chips, peanut butter chips, and vegetable oil. Melt in 30-second increments, stirring between each, until the mixture is smooth and fully melted without burning.
- Dip cookies: Once the cookies are cool, dip the bottom of each cookie into the melted chocolate and peanut butter mixture. Use a spoon to spread the coating evenly if needed to cover the base fully. Place the coated cookies back onto the tray.
- Set the coating: Let the coated cookies cool completely until the chocolate layer hardens. You can set them at room temperature or speed up setting by placing them briefly in the refrigerator.
- Store cookies: Store the cookies in an airtight container at room temperature for up to 3 days or freeze them wrapped in parchment and foil inside 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 after baking and after dipping to let cookies set properly.
- Use crushed candy canes for a festive peppermint crunch; adjust amount to preference.
- If you prefer, substitute dark chocolate chips for carob as desired.
- For easier dipping, ensure cookies are fully cooled to prevent melting the coating.
- Cookies freeze well and retain flavor and texture when thawed properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
