Cookies/ Dessert

Peppermint Bark Chocolate Cookies

Peppermint Bark Chocolate Cookies

Good morning, friends! Happy Monday!

I have THREE Christmas cookie recipes at the ready and I am sooooooo excited to share them with you this week!

When I ventured to the magical land that is Wegman’s, I found Ghirardelli peppermint bark baking chunks. And they’re like, you know, DELICIOUS. Peppermint bark is the best treat this time of year (have you ever had the kind from Williams Sonoma?? It’s amazing) and now we have them in chip form and it is a baking game-changer!! I thought they would taste SO good in a chocolate cookie…and the peppermint bark chocolate cookie was born.

{If you can’t find the Ghirardelli peppermint bark baking chunks, I recommend just chopping up some peppermint bark and that will work just as well.} 

Peppermint Bark Chocolate Cookies

I love these cookies for their crisp, shiny edges and fudgy, moist, ultra-chocolatey interiors. They taste (and kinda look) just like brownies! But in cookie form. When you make them, the dough will appear to be super loose – and that’s okay! Just make sure you’re using a cookie scoop because this dough can’t be rolled out – it more resembles brownie batter.

Happy baking!

Peppermint Bark Chocolate Cookies

Peppermint Bark Chocolate Cookies
Author: 
Serves: about 2 dozen cookies
 
Ingredients
  • 8 oz semi-sweet chocolate, finely chopped (don’t use chocolate chips!)
  • 4 T unsalted butter
  • ⅔ c all-purpose flour
  • ½ t baking powder
  • ½ t fine sea salt
  • 2 large eggs
  • ¾ c dark brown sugar, packed
  • 1 t vanilla extract
  • ¾ c peppermint bark chunks, plus more for sprinkling on top
Instructions
  1. Preheat oven to 350. Line a baking sheet with parchment paper or a non-stick cooking mat.
  2. In a microwave-safe bowl, heat butter and chocolate in 30 second increments, stirring in between, until thoroughly melted and smooth. Set aside.
  3. In a bowl fitted for a stand mixer or with a handheld electric mixer, beat eggs, brown sugar, and vanilla on high speed until light and creamy, about 3 minutes. Beat in the chocolate, followed by the flour, baking powder, and salt. Mix until just combined. Fold in the peppermint bark chunks. The dough will appear very loose and more like brownie batter - don’t worry!
  4. Using a cookie scoop, scoop the dough into balls and place on the baking sheet. Top with more peppermint bark chunks, if desired. Bake for about 9-10 minutes, until the cookies are shiny and cracked on the tops - but still slightly gooey inside. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. You may store cooled cookies in a Stasher bag for up to one week.

 

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