Peppermint Bark Cookies

Method

1. 1

   Place racks in upper and lower thirds of oven and preheat to 350°. Place 3 full-size or 6 mini candy canes in a resealable plastic bag; seal bag and coarsely crush candy with a rolling pin or a skillet. Set candy canes aside.

2. 2

   Heat ½ cup (1 stick) unsalted butter in a small saucepan over medium, stirring constantly, until it foams, then browns, about 4 minutes. Transfer to a large heatproof bowl and add ½ cup (packed; 100 g) dark brown sugar, ½ cup (100 g) granulated sugar, and 1 Tbsp. water; whisk vigorously until sugarsare dissolved and mixture is smooth and elastic, about 2 minutes. Add 1 large egg, 1 Tbsp. vanilla extract, and ½ tsp. peppermint extract and whisk until smooth, about 1 minute. Add 1½ cups (188 g) all-purpose flour, ½ cup (45 g) Dutch-process cocoa powder, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda and mix with a rubber spatula until a soft dough forms and no pockets of dry flour remain. Let dough sit, uncovered, at room temperature 15 minutes. (This will allow it to stiffen up slightly, making rolling it into balls easier.)

3. 3

   Using a #30 cookie scoop (about 2 Tbsp.) and working one at a time, scoop out portions of dough and roll into smooth balls. Divide between 2 parchment-paper-lined baking sheets, spacing at least 2" apart (about 7 per sheet).

4. 4

   Bake cookies, rotating pans top to bottom and front to back halfway through, until puffed slightly and cracks have formed, 8–10 minutes. Let cookies cool on baking sheets 2 minutes. (They should be very warm but not piping hot.)

5. 5

   While cookies are baking, cut or break one 4-oz. white chocolate bar into irregular angular shards that will fit nicely in the centers of cookies (about 1x1").

6. 6

   Gently press chocolate pieces into centers of cookies (they should sit almost flush with tops of cookies; you can use 2 pieces in a cookie if shards are small), then return to oven and bake just until tops of chocolate pieces are barely melted, about 30 seconds. Immediately sprinkle reserved candy canes on top. Let cookies sit on baking sheets at room temperature 4 hours to allow chocolate to harden. (Or, chill 30 minutes to speed up the process.) Do Ahead: Cookies can be baked 4 days ahead. Store in an airtight container at room temperature.

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