Chocolate Peppermint Bark Cookies
User Reviews
5
Chocolate Peppermint Bark Cookies
Description
The cookie dough is made by sifting together all-purpose flour, baking soda, and baking powder, and then blending brown and granulated sugars with sea salt, cocoa powder, and peppermint extract. Slightly melted salted butter and an egg are incorporated to create a thick, smooth dough that initially appears dry but becomes cohesive when mixed fully. Chilling the dough briefly firms it for easier handling and better texture.
Using a small scoop, dough portions are spaced on a parchment-lined baking sheet. Pieces of chocolate peppermint bark, such as Ghirardelli, are pressed into the tops of each cookie before baking at 350°F. The baking process melts the bark pieces slightly, integrating minty chocolate flavor throughout. The result is a festive cookie balancing chocolatey richness and cool mint, offering a chewy bite with sweet chocolate chunks.
These cookies can be portioned and frozen before baking, allowing convenient preparation ahead of time for holiday celebrations or gatherings.
Ingredients
- 136 g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 132 g brown sugar
- 60 g granulated sugar
- ¼ teaspoon salt sea salt
- 40 g cocoa powder
- ½ teaspoon peppermint extract if you don't like it too minty, reduce to ¼ tsp
- 100 g butter slightly melted, salted
- 1 large egg
- 8 pcs chocolate peppermint bark broken into pieces, brand: Ghirardelli
Instructions
- Sift together flour, baking soda, baking powder in a bowl and set aside.
- In a separate bowl, whisk together together the brown sugar, granulated sugar, sea salt, cocoa, and peppermint extract.
- Add in the slightly melted butter to the sugar mixture and whisk until combined.
- Next, add in the egg to the sugar-butter mixture and continue to whisk until the mixture is thick and smooth.
- Add the flour to the wet mixture in two parts, and fold with a spatula until a dough forms.
- Note: the cookie dough will appear dry at first, but will become the right consistency.
- Chill the dough in the fridge for 10 minutes.
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- Use a small ice cream scoop to portion cookie dough and place mounds onto the prepared baking sheet, with 3" of space in between.
- At this point, you can freeze the portioned cookie dough for baking at a later time.
- Press chunks of chocolate peppermint bark into the cookie dough.
- Bake the cookies at 350°F/177°C for 8-10 minutes, until the edges are slightly golden.
- Note: For chewier cookies, leave the cookies slightly under baked.
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 174mg | 7% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 231IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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