Peppermint Bark Stuffed Chocolate Chippers
1 1/2 cups white chocolate chips
14 tablespoons unsalted butter, softened, divided use
6 candy canes, finely crushed
1 cup granulated sugar
2 large eggs
1 cup dark chocolate chips, melted
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
2 cups all purpose flour
Melted dark chocolate, for garnish (optional)
Heat oven to 350 degrees F.
To make the peppermint bark, in a medium bowl, microwave white chocolate and 2 tablespoons butter until melted - about 1-2 minutes, stirring frequently. Mixture will start to stiffen. Stir in candy cane until combined. Using hands, scoop out 1/2 tablespoons of mixture, and roll into 28 balls; set aside.
In a large mixing bowl, using a mixer on medium speed, beat together remaining 12 tablespoons butter and sugar until creamy - about 1 minute. Beat in eggs until combined - about 1 minute. Beat in melted chocolate, vanilla, baking soda and salt until combined. Reduce mixer speed to low and beat in cocoa powder and flour until just combined.
Take a heaping tablespoon of dough and flatten into the palm of your hand; place a peppermint bark ball on top, and wrap dough around cookie. Repeat process with remaining cookies. Place on cookie sheets, spacing about an inch apart. Press down lightly on cookies, to flatten slightly. Bake 10-12 minutes, or until set, and slightly crisp. Cool 1 minute before transferring to wire racks to cool.
Drizzle melted chocolate on top of cookies, if desired.
Makes 28 cookies