clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peppermint Bark Peanut Butter Cookies

  • Total Time: 30 minutes
  • Yield: 9 cookies 1x


  • 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


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


Additional cooling time is necessary

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes