Description
These Delicious Peppermint Bark Cookies are a festive treat perfect for the holidays. Rich with cocoa and semi-sweet chocolate chips, and enhanced by the refreshing crunch of crushed peppermint candies, these cookies offer a delightful blend of chocolatey sweetness and minty freshness. Easy to make, they bake to a perfect balance of soft centers and set edges, ideal for holiday gatherings or gifting.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- a pinch of salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together 1 cup of unsalted butter, 1/2 cup granulated sugar, and 1 cup brown sugar until the mixture is light and fluffy, which creates a smooth base for the dough.
- Add Eggs and Vanilla: Beat in 2 large eggs and 1 teaspoon vanilla extract until the mixture is well blended and smooth, ensuring the dough will be moist and flavorful.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and a pinch of salt to evenly distribute the leavening and cocoa throughout the mixture.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing which can toughen cookies.
- Fold in Chocolate Chips and Peppermint: Gently fold in 1 cup semi-sweet chocolate chips and 1/2 cup crushed peppermint candies, distributing them evenly throughout the dough for bursts of flavor.
- Portion Cookies: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft, achieving a perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, which helps them set properly.
- Optional Decoration: Melt additional chocolate and drizzle it over the cooled cookies, then sprinkle more crushed peppermint candies on top for an extra festive and flavorful touch.
Notes
- You can substitute semi-sweet chocolate chips with dark chocolate for a richer flavor.
- To crush peppermint candies, place them in a sealed plastic bag and gently crush with a rolling pin.
- For extra mint flavor, add a drop of peppermint extract to the dough.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies also freeze well; freeze the baked cookies or the dough for up to three months.
