
Peppermint Bark Cookies

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These cookies have a slight crisp to the outside but a soft, gooey brownie like texture on the inside. They are intense, guaranteed to please any chocolate lover! I built this recipe after studying about ten or so variations, putting together what I thought would make the perfect cookie and if I haven't made I'm pretty darn close! This is the Peppermint Bark Cookie post, I also did a variation with Andes Mints. I added crushed Peppermints to the mix for a lingering, warm, almost spice from the peppermint. The peppermint adds a great crunch within the cookie. And the white chocolate chips add a creamy, smooth, sweet balance to the peppermint and completes the peppermint bark effect of the cookies.
ingredients
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serves: 18
1/6 cup brown rice
1/6 cup white rice flour
1/8 tsp xanthan gum
1/4 tsp salt
1/2 tsp baking powder
4 oz 60% cocoa chocolate, chopped (I use Ghiradelli, 4oz is one baking bar)
2 oz semi sweet chocolate chips (about 1/3 cup)
2 oz unsweetened bakers chocolate
2 tbsp unsalted butter
2 eggs
1/2 cup granulated sugar
1 tsp vanilla
1/4 tsp peppermint extract
6 oz white chocolate chips (about 1 cup)
6 cup candy canes, crushed, 1/2 set aside
Servings Per Recipe: 18
Amount per Serving
Calories: 376
- Total Fat: 9.8 g
- Saturated Fat: 5.7 g
- Trans Fat: 0.1 g
- Cholesterol: 24.1 mg
- Sodium: 126.8 mg
- Total Carbs: 71.3 g
- Dietary Fiber: 1.4 g
- Sugars: 65.4 g
- Protein: 2.3 g
preparation

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