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Peppermint Bark Cookies


Candy Cake Cookies by Hilary Smith from Rothesay, N.B.

I created this recipe after a trip to Disney World at Christmas time. These amazing cookies were all over the park. These were the best!

Recipe courtesy of Hilary Smith, Rothesay, N.B.


  • 3/4 cup of butter, softened
  • 2/3 cup of brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 cup flour
  • 1/2 tsp salt
  • 5 candy canes, crushed or 1/4 cup of pre-crushed candy canes
  • 3/4 cup of milk chocolate chips
  • Additional milk chocolate for dipping (optional)


  1. Cream butter until fluffy and light. Add sugar and mix again until fully incorporated. Add egg and vanilla, continuing to beat on high until the mixture is fluffy.
  2. Add flour and salt, mixing until combined. Stir in candy canes and chocolate chips by hand.
  3. Lay down a sheet of parchment and place your dough on it. Roll the dough into a log and roll the log in parchment paper. Wrap it up and place in the freezer for two hours.
  4. Preheat the oven to 350ºF. Slice dough log with a sharp knife into quarter-inch slices.
  5. Lay slices down on a parchment-lined baking sheet and bake for 12–14 minutes. Cookies will be just turning golden brown around the edges. Allow to cool before dipping in melted chocolate. Totally optional!

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