Dairy Free Peppermint Bark Cookies
Make the holidays memorable with these gluten free and dairy free peppermint bark cookies with chocolate chips! Soft and moist, they will be a hit!
Immaculate Baking Cooki Dough
Dairy Free Chocolate Chips
Preheat your oven to 350 degrees o 325 degrees if using a dark or nonstick cookie sheet.
Using a garlic press, crush the candy cane into small pieces. You will need approximately two candy canes for one package of Immaculate Baking cookie dough rounds.
Place pre-shaped Immaculate Baking cookie dough rounds 2 inches apart on an ungreased cookie sheet.
Add crushed candy cane to the top of the cookies and press dough rounds down gently until they are about 1/2 inch thick.
Bake for 14-17 minutes or until golden brown. This time may vary depending upon your oven and how much of the crushed candy cane you add before baking.
Sprinkle crushed candy canes on top of baked cookies when they come out of the oven. This will help the candy canes stick to the cookies.
Heat the chocolate chips in a glass or microwave safe bowl for best results. For one cup of chocolate chips, microwave on medium power for one minute. Stir the chocolate.
Heat at additional 15-second increments stirring the chocolate after each 15-second interval to ensure the chocolate is evenly melted.
Drizzle melted chocolate on top of cookies to complete your dairy free peppermint bark chocolate chip cookies recipe.
Recipe Credit: The Best of Life Magazine (BestofLifeMag.com)