Peppermint Bark Cookies 
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
For the Topping:
1 cup white chocolate chips
1/2 cup crushed candy canes or peppermint candies
1/4 cup dark chocolate chips, melted (optional for drizzling)
Instructions
1. Prepare for Baking:
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract, and mix until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients.
Fold in the semi-sweet chocolate chips.
3. Bake the Cookies:
Scoop the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or until the edges are just set and the centers look slightly underbaked.
Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
4. Add the Topping:
Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Spread a thin layer of melted white chocolate on top of each cookie.
Immediately sprinkle with crushed candy canes while the white chocolate is still wet.
Optional: Drizzle with melted dark chocolate for a festive look.
5. Set and Serve:
Let the cookies sit at room temperature or in the fridge until the white chocolate hardens.
Serve and enjoy!
