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Posted on Dec 21, 2017 | 2 comments

Chocolate Peppermint Bark Cookies

 

Are you ready for Christmas?! My gifts are all wrapped, under the tree, and the countdown is on!

 

 

Now before I get side tracked with all things Christmas related, let’s talk about cookies. I baked these Chocolate Peppermint Bark Cookies for a cookie exchange at work earlier this week and they were a hit!

 

 

When I found these Ghirardelli Peppermint Chunks in the holiday section at my local grocery store I knew I wanted to put them into chocolate cookies! These peppermint chunks are basically little chunks of peppermint bark…YUM!

 

 

The cookies start with a traditional cookie dough base of butter, sugar, and brown sugar. Then to get a chocolate cookie we sub some of the flour with cocoa powder. And because we can never have too much chocolate go ahead and add some chocolate chips. I used semi-sweet, but I think dark chocolate chips would be pretty amazing! And don’t forget to stir in some of the peppermint chunks…we can’t leave them out!

 

 

Enjoy!

Have you tried the other recipes I’ve posted for Sam’s Christmas Treats yet? These Twix Cookies or how about the Turtle Chip Cookies?

Chocolate Peppermint Bark Cookies
Yield: 36 cookies
Author: Sam
Ingredients
  • 1/2 cup unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup peppermint bark chips divided
Directions
  1. In a large bowl with a hand mixer or the bowl of a stand mixer, cream butter, brown sugar, and sugar until light and fluffy. Add egg and vanilla and mix until combined.
  2. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Gradually add to the butter mixture and mix until almost combined. Add the chocolate chips, and peppermint bark chips and mix until combined. Cover and chill cookie dough for 2-4 hours or overnight.
  3. Remove cookie dough from the refrigerator 10 minutes before baking (30 minutes if refrigerated overnight) to make cookie dough easier to scoop. Preheat oven to 350 and line a large cookie sheet with parchment paper or a silicone baking mat.
  4. Using a medium cookie scoop, drop rounded balls of cookie dough baking sheet. Bake for 9-10 minutes, Cookies will be mostly set. Press a couple small pieces of peppermint bark into the tops of he cookies before they cool.
  5. Let cookies cool for 5 minutes on the cookie sheet before removing to a cooling rack to cool completely.
Notes

This cookie dough is pretty soft, so don’t skip on chilling the dough.

2 Comments

  1. My cookies spread out on the sheet like liquid. Followed the recipe exactly. Made for a party and didn’t have time to make anything else. Highly disappointed

    • I’m so sorry to hear that! The dough is really soft if not refrigerated long enough.

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