Double Chocolate Peppermint Bark Cookies
User Reviews
4.9
Double Chocolate Peppermint Bark Cookies
Description
Double Chocolate Peppermint Bark Cookies are made by mixing cocoa powder and flour with baking soda and salt, combined with a creamed mixture of butter and sugars. After adding an egg and vanilla, chocolate chips are folded in, and the dough is chilled to enhance texture and ease of handling. The cookies are shaped by splitting dough balls and pressing halves together, sometimes topped with extra chips for interest. Baking at 350 degrees until just set allows a tender yet stable cookie. The crushed candy canes and peppermint kisses provide a distinctive minty finish and crumb with each bite, balancing the chocolate intensity.
This cookie offers a holiday flair with its peppermint notes, suitable for serving at festive gatherings or as a seasonal homemade gift. They maintain softness when stored properly, making them convenient to bake ahead and share.
Chilling the dough before baking is important to control spreading and develop the flavors. Cooling cookies on the baking sheet briefly helps them firm up without breaking. Storing in an airtight container at room temperature preserves freshness.
Ingredients
- 1 cup flour
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons butter softened, unsalted
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg at room temperature, large
- 2 teaspoons vanilla extract
- 1 ¼ cups milk chocolate or semi sweet chocolate chips
- 1 bag Candy Cane Kisses unwrapped, Hershey brand
- ¼ cup candy canes crushed
Instructions
- In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended.
- Gradually mix in dry ingredients on low speed until just incorporated, don't over mix. Stir in the chocolate chips by hand. (I reserve 1/4 cup for adding at the end) Cover TIGHTLY and chill for 2 hours or overnight.
- Preheat oven to 350 degrees and take the dough out of the fridge while the oven is preheating.
- Roll 2-3 tablespoons of cookie dough into a ball. Break the ball in half and place one half on a baking sheet. Top with second half of the dough ball and press down to flatten slightly. Press a few extra chocolate chips in the top (optional). Repeat with remaining dough and place on a lightly greased baking sheet two inches apart.
- Bake for 10-12 minutes until the tops of the cookies are just set. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Once cookies are cooled, place peppermint candies in a microwave safe bowl and microwave on half power for two minutes. Stir, return to microwave in half power in 20 second increments stirring after each until smooth.
- Dip cookies into melted peppermint candy, then place on a parchment or wax paper-limed baking sheet and immediately sprinkle with crushed candy canes. Allow to cool until hardened (about 5 minutes if you place it in the fridge or freezer). Store in airtight container up to 5 days (best served by 3 days).
Notes
- Chilling the dough tightly wrapped before baking helps maintain cookie shape and texture.
- Press candy cane pieces gently into dough to keep them visible on top.
- Store baked cookies in an airtight container at room temperature to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 79mg | 3% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 234IU | 5% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
