White Chocolate Peppermint Bark Cookies (Print Version)

# Ingredients:

→ For the cookies

01 - 1 cup salted butter, melted
02 - 1 ¾ cups granulated sugar
03 - ¾ cups light brown sugar
04 - 2 tsp vanilla extract
05 - 2 eggs, room temperature
06 - 1 ⅔ cups all-purpose flour
07 - 2 tsp corn starch
08 - 1 cup dark chocolate cocoa powder
09 - 1 tsp baking soda
10 - ½ tsp kosher salt

→ For the white chocolate buttercream

11 - 4 oz white chocolate baking bar (Ghirardelli recommended)
12 - ½ cup salted butter, room temperature
13 - 1 ½ cups powdered sugar
14 - 1 tsp vanilla extract
15 - 1 tsp peppermint extract
16 - 2 tbsp heavy cream, room temperature
17 - ½ tsp kosher salt

→ For the ganache

18 - 8 oz bittersweet chocolate (Ghirardelli baking bars recommended)
19 - ¾ cup heavy cream
20 - ½ tsp vanilla extract
21 - ½ tsp peppermint extract (optional)

→ For topping

22 - 1 cup crushed peppermint candy or candy canes

# Instructions:

01 - In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
02 - Line a baking sheet with parchment paper. Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 20 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading.
03 - Preheat the oven to 350°F. If you leave the dough in the fridge longer than 45 minutes, allow it to sit on the counter for 5 minutes before baking. Once the cookie dough has chilled, space each ball about 2 inches apart on a cookie sheet lined with parchment paper and bake for 9-10 minutes, or until the edges are just set.
04 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a cookie rack to cool completely.
05 - Add white chocolate bar to the microwave for 20 second intervals, mixing in between each, until smooth. Set aside to cool to room temperature. In the bowl of a stand mixer or using a hand mixer, beat the butter, powdered sugar, vanilla and peppermint extract until smooth. Add in the white chocolate and mix, then add in heavy cream, 1 tablespoon at a time, until it reaches the desired consistency.
06 - While the cookies are cooling, make the ganache. Break the chocolate into pieces (unless using chocolate chips) and place in a heatproof bowl. Heat the cream in a small pot on the stove over medium heat until it starts to simmer. Pour over the chocolate and let it sit for 5 minutes. After 5 minutes, add in the vanilla extract and peppermint extract (if using) and use a whisk to stir until completely smooth. Let cool for 15-30 minutes, or until it is a spreadable consistency.
07 - Once the cookies have cooled and everything is the right temperature, scoop 1-2 tablespoons of the white chocolate buttercream on top of the cookies. Smooth to the edges. Then add 1-2 tablespoons of the ganache and spread leaving about ¼ inch of the white chocolate peppermint around the edges. Top with crushed candy cane candy and serve!

# Notes:

01 - The ganache will set up in 30 minutes, or you can refrigerate to speed up the process.
02 - For the cocoa powder, Hershey's Special Dark is recommended for an extra deep chocolate flavor, but any natural cocoa powder works.
03 - Store-bought crushed peppermint candy is recommended if making ahead of time, as crushed candy canes can get sticky after a few hours.

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