Chewy Chocolate Peppermint Bark Cookies

I think I have a peppermint problem. The last 3 cookies have all featured it as one of its main flavors! I just can’t get enough! But I promise, this is the last of the peppermints for the 12 Cookies of Christmas. Maybe.

I adore these cookies. The base is my all-time favorite chocolate cookie, which happens to be the perfect platform for anything you want to throw into it. Go ahead and clean out your pantry. Chocolate chips? Have at it. Festive M&Ms? Been there, done that, didn't want to share. Dried cherries? Potential for amazing. Leftover Peppermint Bark Bits from my batch of thumbprints? Well, if you insist!

These cookies are perfect for the holidays. They’re practically stress free. No melting chocolate. No need to chill the dough. Just whip up, mix in some extra bits (or don’t—they’re deliciously tasty on their own), roll in a ball and bake! They’re a super quick and easy cookie to fill your cookie trays.

We've made it two-thirds of the way through our 12 Cookies of Christmas! I can't believe it! Only 4 more to go!

Chewy Chocolate Peppermint Bark Cookies
Adapted from Martha Stewart's Cookies
Makes about 1 ½ dozen cookies

1 cup plus 1 tablespoon all purpose flour
¼ cup plus 2 tablespoons Dutch process cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) plus 2 tablespoons unsalted butter, room temperature
1 cup granulated sugar, plus ¼ cup for rolling
1 large egg
1 teaspoon vanilla extract
½ cup crushed peppermint bark

1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone liners; set aside. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined; set aside.
2. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla, beating to combine, scraping down the sides of the bowl as needed. Gradually add flour mixture, beating until just combined. Stir in peppermint bark by hand.
3. Place ¼ cup of granulated sugar in a small bowl. Using a 1-inch cookie scoop or a heaping tablespoon, roll dough into 1-inch balls. Roll balls in granulated sugar to coat. Place on prepared baking sheet, 2 inches apart.
4. Bake, rotating pans halfway through, until cookies are puffed and the tops are starting to crack, about 10 to 12 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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