Peppermint fans, this is the dough for you. This is another one of my all-time favorite flavors. The dough has a subtle peppermint flavor, while the candy cane bark adds the main kick of peppermint and crunch that really makes this dough extraordinary. Keep in mind that it’s easy to make peppermint too strong, so be careful when measuring out the extract.
Ingredients
For White Chocolate Candy Cane Bark
- 2 standard-size candy canes
- ½ cup (112 g) white chocolate chips
For Cookie Dough
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) sugar
- ½ teaspoon peppermint extract
- 1½ cups (188 g) heat-treated all-purpose flour
- ¼ teaspoon salt
- 3 to 5 drops pink or red food coloring (optional)
How to Make It
- To make the bark, place the candy canes in a resealable plastic bag. Using a rolling pin or another heavy kitchen utensil, break the candy canes into small pieces. They should become almost a dust with some small chunks of candy canes still present.
- In a small microwave-safe bowl, heat the chocolate chips, stirring after 20-second intervals, until the chips are completely melted.
- Pour the melted chocolate onto a baking sheet lined with parchment paper. Use an offset spatula to spread the chocolate to about 1/8 inch (3 mm) thick.
- Sprinkle the candy cane dust evenly onto the chocolate. Place the bark in the refrigerator and allow to firm up, about 20 minutes.
- While the bark hardens, to make the cookie dough, cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.
- Add the peppermint extract and mix until combined.
- In a small bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture. Mix on low until fully incorporated.
- Mix in the food coloring, if using, until the dough turns a light pink color. If you prefer a deeper pink, just add more coloring until you reach your desired color.
- Carefully break the bark up into bite-size chunks. Fold it into the dough by hand.
- Eat immediately or store in an airtight container for 2 weeks at room temperature, 1 month in the refrigerator, or 3 months in the freezer.
