This giveaway has ended! Congratulations to Ashley on winning!
I was on the peppermint bark train way before it was cool to love peppermint bark. Ten or twelve years ago, when I could still eat chocolate, I’d stock up on Williams-Sonoma’s peppermint bark. It was one of my favorite treats not only at the holidays but as long as I could make it last.
There’s something so soothing about peppermint. The smell, the way it fills your mouth and nose. And whoever discovered it pairs perfectly with sweet white chocolate and slightly bitter dark chocolate is pretty genius.
When Peanut Butter & Co challenged me to make some cookies using the flavor combination of peppermint and peanut butter, I had to think on it for a bit. I’ll be honest, I was a little unsure of that particular flavor combo. It’s not something I experienced before.
The more I thought about it, I figured peanut butter would be the perfect neutral background for a peppermint bark inspired cookie. I mean since I can’t have chocolate any more, I have definitely missed the texture and flavor contrast the treat provides.
These cookies far exceeded any expectations I have. Peanut butter and peppermint is so going to pop up in more of my recipes. The gluten free, flourless peanut butter cookies I so love are the easy to make base with white chocolate chips and crushed candy canes mixed in. While I love warm cookies, I let these cool completely to coat the bottom in carob, but you could, of course, use dark chocolate.
Underbaking the cookies slightly keeps them soft and moist even when cool. The white chocolate chips blend right into the background, while the crunch of the candy canes provides awesome texture and a burst of that fabulous mint flavor. The snap of the carob on the bottom rounds the whole cookie out. I swear these really do taste like peppermint bark but better. Way better!
Plus, to stock up on some amazing Peanut Butter & Co products for all your baking and eating needs, they are offering 25% off at their online store. Just use code YUMSQUADLOVE for the rest of December to receive the discount. Remember the code is case sensitive.
Peanut Butter & Co has been kind enough to offer a giveaway for you all this holiday season. One lucky reader will win 1 jar of Smooth Operator peanut butter and 1 jar of Mighty Maple peanut butter.
To enter, answer the question: What unexpected flavor would you like to pair with peanut butter?
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IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Sunday, December 14, 2014, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!
As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product and the giveaway in exchange for this post. All opinions expressed are my own.
Peppermint Bark Peanut Butter Cookies
- Total Time: 30 minutes
- Yield: 9 cookies 1x
Ingredients
- 1 cup Smooth Operator Peanut Butter
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 large egg
- ¾ cup white chocolate chips
- 4 large candy canes, crushed
- 1 cup carob or dark chocolate chips
- ¼ cup peanut butter chips
- 1 tablespoon vegetable oil
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together peanut butter, sugar, baking soda, vanilla, and egg until well combined. Stir in the white chocolate chips and candy canes until distributed.
- Using a regular size ice cream scoop, scoop batter onto the prepared pan. Bake for about 15 minutes, until golden brown and mostly set on top. Cool cookies completely on tray.
- Once cookies are cool, melt carob and peanut butter chips and oil in a medium microwave safe bowl in 30 second increments in the microwave. Stir in between to promote melting and prevent burning.
- Dip the bottom of each cookie into the melted carob mixture. Spread with a spoon if necessary to completely coat the bottom. Set back on the tray to cool completely.
- Cookies may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Notes
Additional cooling time is necessary
- Prep Time: 15 minutes
- Cook Time: 15 minutes
I would like to pair peanut butter with some kind of toffee flavor.
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The cookies look amazing!
Ooooh peanut butter and peppermint – Interesting! I’d like to try peanut butter and cranberries I think… Peanut butter and raisins are good so I think it would be good with other dried fruit as well 🙂
You are so right! I really like peanut butter with dried fruit too, and other types of nuts, which I always think is kind of funny.
I like peanut butter and caramel!!
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Oooo, this looks fabulous! Two fabulous flavors that I love.
hm I would never have thought about that flavor combo but these cookies def. look delish!!
Hmmm peanut butter and peppermint? I never thought of that! So amazing!!
apricots or as someone already said cranberries
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You know, I wouldn’t have thought to pair peanut butter and peppermint either, but why not! These cookies sound fab.
These cookies are just screaming for me to make them and eat them in that order lol. Wonderful post.
Peanut butter pairs so nicely with marshmallow fluff and banana! Not exactly unexpected but perfectly.
Oh, yes, that is the perfect pairing!
Wow, great cookies! Dipped in chocolate are the perfectly cookies!
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Most people think it’s weird, but I really like a peanut butter and spinach sandwich.
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I’d like to try something with peanut butter and peaches!
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Peanut butter and coffee !
I would love to pair Peanut Butter and Dark Chocolate. I think they would go great together.
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I like peanut butter with savory flavors like lime and chile.
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PB and butterscotch
I’d like to pair it with something spicy like cayenne.
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i’d like to try peanut butter with something spicy
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