Peppermint Bark Cookies
Peppermint Bark, now in cookie form!
- step-by-step directions
Peppermint Bark Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder (sifted)
- 2 sticks unsalted butter (softened)
- 1/2 cup sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tespoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup peppermint candy (crushed)
- 1 cup white chocolate chips
- In a medium bowl, whisk together flour, baking soda, salt and cocoa. Set aside.
- In the bowl of a standing mixer, add butter, sugar and light brown sugar and cream together on medium-low speed. Add the eggs, one at a time. Once eggs are fully incorporated, add the vanilla extract and mix until combined.
- Gradually add the flour mixture and beat until combined. Mix in the chocolate chips until fully incorporated.
- Place cookie dough in the center of a large piece of parchment paper. Using your hands shape it into a log shape and fold the parchment paper in half over the dough. With your hand on the top half of the parchment, press the bench scraper into a crease that forms between the dough and parchment. Move scraper back and forth along length of dough to even out the cylinder. Roll parchment into cylinder and firmly twist ends together to form tight seal. Refrigerate for at least 2 hours.
- When ready to bake, preheat oven to 350ºF. Line a baking sheet with parchment paper. Set aside.
- Using a sharp knife, cut 1/4-inch slices and lay on baking sheet about 2-3 inches apart. Press peppermint candy pieces on top of dough, pressing into dough. Bakes cookies until they are set but still soft in the center, about 10-12 minutes. Remove from oven and let sit on baking sheet for 3 minutes then move to a cooling rack to cool completely.
- In a small bowl, add white chocolate chips and place bowl over a small pot of simmering water. Allow the white chocolate chips to melt, about 3-5 minutes. Stir the white chocolate chips with a small fork and use to drizzle on top of the cookies. Allow the white chocolate to harden and serve.
- Tip: Pipe the white chocolate onto the cookies in festive holiday shapes for a fun twist!
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