Delight in rich Peppermint Bark Peanut Butter Cookies with White Chocolate—perfectly festive, chewy, and bursting with holiday flavor! These cookies blend the creamy nuttiness of peanut butter with the sweet crunch of peppermint bark pieces, enhanced by luscious white chocolate chips that melt in your mouth. Whether you’re baking for a party, gift-giving, or a cozy night in, this recipe promises a tasty treat that’s both unique and wonderfully comforting, capturing the essence of the season in every bite.
Why You’ll Love This Recipe
- Holiday Cheer in Every Bite: Peppermint and white chocolate create a festive flavor that brightens any occasion.
- Chewy Yet Crunchy Texture: The peanut butter keeps cookies soft while peppermint bark adds an irresistible crunch.
- Simple Ingredients: Uses common pantry staples combined with a seasonal twist for easy baking.
- Perfect for Gift Giving: These cookies make a thoughtful and delicious homemade gift everyone will love.
- Customizable Flavors: Easy to adjust with different types of chocolate or nuts for a personalized touch.
Ingredients You’ll Need
The secret to these Peppermint Bark Peanut Butter Cookies with White Chocolate lies in straightforward, quality ingredients that each play a special role in flavor, texture, and festive appeal. Here’s what you’ll gather for a batch of about 24 cookies:
- Peanut Butter: Creamy peanut butter adds richness and moisture, keeping cookies soft and flavorful.
- Granulated Sugar: Provides sweetness and helps create a slightly crisp edge.
- Brown Sugar: Adds deeper caramel notes and enhances chewiness in the cookie base.
- Butter: Softened butter enriches the dough and helps with spreading and texture.
- Egg: Binds ingredients and contributes to cookie structure.
- All-Purpose Flour: The base of the dough for structure and body.
- Baking Soda: Leavens cookies for a light, airy bite.
- Salt: Balances sweetness and boosts flavor.
- White Chocolate Chips: Melts throughout for creamy, sweet pockets of indulgence.
- Peppermint Bark Pieces: Crushed peppermint bark provides crunch and a refreshing mint taste.
- Vanilla Extract: Rounds out flavor with warmth and depth.
Variations for Peppermint Bark Peanut Butter Cookies with White Chocolate
Feel free to make these delicious cookies your own! This recipe is super adaptable, whether you want to swap ingredients for dietary reasons or explore new flavor twists. Here are some fun ways to mix things up:
- Use Dark Chocolate Chips: Substitute white chocolate with dark chocolate for a richer contrast to the peppermint.
- Gluten-Free Flour Blend: Make it gluten-free by swapping the all-purpose flour for a 1-to-1 gluten-free baking mix.
- Add Crushed Nuts: Toss in chopped pecans or walnuts for extra texture and nutty flavor.
- Vegan Version: Use vegan butter, a flaxseed egg substitute, and dairy-free white chocolate to make it plant-based.
- Extra Minty Twist: Add a few drops of peppermint extract to intensify the mint flavor.
How to Make Peppermint Bark Peanut Butter Cookies with White Chocolate
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, crush the peppermint bark into small pieces but keep them chunky enough to add texture. Measure out all remaining ingredients so they’re ready to go.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy—about 2 to 3 minutes. This starts building that perfect chewy cookie base.
Step 3: Add Egg and Vanilla
Mix the egg and vanilla extract into the creamed mixture until fully incorporated. This ensures your cookies will bind properly and delivers a subtle warmth to the flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix into the wet ingredients, stirring just until combined. Avoid overmixing to keep cookies tender.
Step 5: Fold in White Chocolate Chips and Peppermint Bark
Gently fold in the white chocolate chips and crushed peppermint bark pieces. Be careful not to crush the peppermint bark too finely; you want those delightful minty chunks peeking through.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop balls of dough onto the lined baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step lets the cookies firm up just right for that perfect bite.
Pro Tips for Making Peppermint Bark Peanut Butter Cookies with White Chocolate
- Room Temperature Ingredients: Ensure butter and egg are at room temperature to blend smoothly without lumps.
- Do Not Overmix: Overworking the dough can cause tough cookies; mix just until ingredients come together.
- Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Use High-Quality Peppermint Bark: Better bark means better flavor and texture in your cookies.
- Watch Baking Time: Remove cookies when edges are set but centers still look slightly underbaked—they’ll firm up as they cool.
How to Serve Peppermint Bark Peanut Butter Cookies with White Chocolate
Garnishes
For an extra festive touch, dust cookies lightly with powdered sugar or drizzle melted white chocolate on top. Adding a small peppermint candy or crushed candy cane over the drizzle creates a beautiful presentation.
Side Dishes
These cookies pair beautifully with a hot cup of cocoa, peppermint tea, or a creamy eggnog. Their sweet, minty notes complement warm winter beverages perfectly.
Creative Ways to Present
Arrange cookies in a holiday-themed tin or mason jar tied with a ribbon for a charming gift. Alternatively, layer them between wax paper on a serving platter for a casual party spread everyone can enjoy.
Make Ahead and Storage
Storing Leftovers
Store leftover Peppermint Bark Peanut Butter Cookies with White Chocolate in an airtight container at room temperature for up to 5 days to keep them fresh and chewy.
Freezing
You can freeze baked cookies for up to 3 months by placing them in a single layer on a baking sheet first, freezing until solid, then transferring to a freezer-safe container or bag.
Reheating
To revive cookies, warm them in a 300°F oven for 5 minutes or microwave individually for 10 seconds to bring back that just-baked softness.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes! Crunchy peanut butter will add additional texture to the cookies, making them heartier, but creamy peanut butter will yield a smoother, chewier cookie.
Is it possible to make these cookies nut-free?
To make a nut-free version, you can substitute peanut butter with sunflower seed butter, but be aware the flavor and texture will differ slightly.
Can I prepare the dough ahead of time?
Absolutely. You can make the dough up to 24 hours in advance and keep it refrigerated; just bring it back to room temperature before scooping and baking.
What if I don’t have peppermint bark on hand?
You can substitute crushed candy canes or peppermint candies for the bark. Both offer a similar mint flavor and crunchy texture.
How do I prevent my cookies from spreading too much?
Chilling the dough before baking and ensuring you don’t overheat the oven helps cookies keep their shape better during baking.
Final Thoughts
If you’re looking for a festive, fun, and utterly delicious cookie recipe that combines the best of peanut butter, white chocolate, and peppermint bark, these Peppermint Bark Peanut Butter Cookies with White Chocolate are an absolute must-try. Share the joy around your table or give them as sweet gifts—either way, they’re sure to warm hearts and satisfy sweet cravings all season long.