Chewy chocolate cookies topped with melted peppermint bark and candy canes — the ultimate holiday treat.

Scale

1 cup butter (softened)

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 tsp vanilla extract

2 1/2 cups flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

8 oz semi-sweet chocolate

4 oz white chocolate

1/2 cup crushed candy canes

Cook Mode Prevent your screen from going dark

1. Cream butter and sugars until fluffy.

2. Add eggs and vanilla, mix until smooth.

3. Combine dry ingredients and add to butter mixture.

4. Chill dough for 30 minutes.

5. Scoop onto baking sheet and bake 9–11 minutes.

6. Cool and top with melted chocolates and crushed candy canes.

Chilling the dough helps the cookies hold shape.

Don’t overbake — centers should stay soft.

Store up to 5 days or freeze for up to 2 months.