Christmas cookie swaps are one of my favorite things to look forward to at the end of every year. Getting together to exchange cookies with family and friends is so much fun! You know what’s even better? Exchanging cookies in the mail. There’s nothing cooler than getting a package filled with cookies from a surprise baker. That’s why I participate in The Great Food Blogger Cookie Swap every December. Hundreds of food bloggers from around the country sending each other cookies wrapped in cute Christmas packaging? Yes, please!
For this Christmas, I’ve decided to stick with my favorite holiday flavors combo: chocolate and peppermint. Since peppermint bark is so yummy, I decided to make a gluten/grain free version of a cookie with all the flavors of peppermint bark in every bite.
Fudgy chocolatey cookies, topped with melted white chocolate and candy cane dust. It’s Christmas, alright!
Don’t forget: if you’re hosting or attending a cookie swap this month, you could help raise money for kids cancer research! Thanks to our sponsors, every cookie swapped during December will get a $1 for Cookies for Kids Cancer as part of our fundraiser.
Click here for more details!
Peppermint Bark Cookies
Makes 3 dozen cookies
- 2 cups chocolate chips
- 6 tablespoons unsalted butter, cubed
- 1-1/2 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2/3 cup coconut flour (can also substitute 1 cup AP flour)
- Pinch of salt
- 10 oz. white chocolate (or almond bark), melted
- 1/4 cup candy cane dust (or 1/2 cup crushed candy canes)*
In a medium bowl, microwave the chocolate and butter in 30-second increments until melted, stirring after every 30 seconds. Let cool for about 5 minutes.
In the bowl of you standing mixer, beat the melted chocolate and sugar until well combined. Beat in the eggs, one at a time.
Add the vanilla extract, and beat for another minute.
Add the flour and salt, and mix on low until combined. Chill the cookie dough for at least 1 hour.
After the cookie dough has chilled, line cookie sheets with parchment paper, and preheat the oven to 375° degrees. While the oven is preheating, use a measuring tablespoon to scoop out the cookie dough. Roll each scoop between your hands and place on the lined cookie sheet.
Bake the cookies for 9-10 minutes, until the cookies are set, but still soft. Once baked, remove the cookie trays form the oven, and cool the cookies on the cookie sheet for 5 minutes, then cool completely on a cooling rack.
Once the cookies have cooled, top each cookie with 1 teaspoon of the melted white chocolate and sprinkle on some of the candy cane dust (or crushed candy canes, if using). Let the cookies sit for at least 30 minutes before enjoying!
*To make the candy cane dust, process 3-4 candy canes in a food processor until finely crushed.