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Chocolate Peppermint Bark Cookies Recipe

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3.9 from 34 reviews

Delight in these decadent Chocolate Peppermint Bark Cookies, combining rich cocoa, aromatic peppermint, and crunchy peppermint bark chunks for a festive treat. Perfectly balanced with brown and white sugars, a hint of espresso, and a soft, chewy texture, these cookies offer a delicious holiday twist that’s easy to bake and sure to impress.

Ingredients

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder (sifted)
  • 1 tablespoon dry milk powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon kosher salt (reduce to 1/4 teaspoon if using salted butter)

Wet Ingredients

  • 10 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg (at room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract (or a few drops oil-based peppermint flavoring, to taste)

Mix-ins

  • 10 ounces peppermint bark, chopped

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F. Line a baking sheet with parchment paper to prevent sticking and set aside.
  2. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, sifted Dutch-processed cocoa powder, dry milk powder, baking soda, instant espresso powder, and kosher salt. Set this mixture aside for later.
  3. Melt Butter: Melt the unsalted butter gently, either in a small saucepan over medium heat or using the microwave in short bursts at 50% power. Ensure the butter is just melted and not hot or sputtering to maintain the right texture in the dough.
  4. Mix Sugars and Butter: In a large mixing bowl, combine the packed light brown sugar and granulated sugar. Add the melted butter to the sugars and stir until the mixture is smooth and evenly combined.
  5. Add Egg and Extracts: Add the room temperature egg to the sugar-butter mixture and whisk or stir with a spatula until it is smooth and emulsified. Then incorporate the vanilla extract and peppermint extract, blending them well into the batter.
  6. Add Dry Ingredients and Peppermint Bark: Gently fold the dry ingredients into the wet mixture with a large spatula until the flour is almost fully combined. Then fold in the chopped peppermint bark pieces evenly throughout the dough.
  7. Shape Cookies: Use a large cookie scoop to portion out about 2-inch balls of dough, approximately 60-65 grams each. Place them on the prepared baking sheet about 2 inches apart. Flatten each ball slightly with the palm of your hand to create a puck shape, which helps ensure even spreading and avoids a domed top.
  8. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies have spread evenly and the tops appear set but not completely matte—the cookies should still look slightly soft and moist to avoid over-baking.
  9. Perfect Shape and Add Topping: Right after removing the cookies from the oven, optionally use a large round cookie cutter to gently swirl around the edges of each cookie to perfect their circular form. While the cookies are still warm, lightly press a small square of peppermint bark on top of each cookie for an extra festive touch.
  10. Cool and Store: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 5 days or freeze wrapped and bagged for up to 2 months.

Notes

  • Reduce salt to 1/4 teaspoon if using salted butter to avoid over-salting.
  • Use room temperature egg to ensure smooth mixing and even texture.
  • Flattening the cookie dough balls before baking helps prevent domed cookies and promotes even spreading.
  • Adding peppermint bark while the cookies are still hot helps it adhere and slightly melt for a better presentation and texture.
  • Let cookies cool completely on a wire rack to maintain the perfect chewy texture before storing.
  • For stronger peppermint flavor, adjust peppermint extract cautiously, especially if using oil-based extracts which are more concentrated.

Find it online: https://justsosavory.com/chocolate-peppermint-bark-cookies-recipe/