Holiday cookie season is in high gear with another one of guest author Garrett McCord‘s delicious cookies. We ate these right after the photo was taken, super chocolate-y! ~Elise
If this cookie doesn’t capture the seasonal taste of Christmas, then I don’t know what does. These cookies are chocolatey and oh so fudgy; studded with bright colorful chunks of peppermint bark, they provide a cool cocoa sensation. This cookie matches perfectly with a tall glass of milk next to a well tinseled tree.
These peppermint bark chocolate cookies will be the first to be eaten at any cookie swap, and are bound to become a holiday staple after you take your first bite. Perfect for in-laws, holiday parties, or leaving on a plate for Santa, it’s a cookie made to impress.
You can buy peppermint bark at any candy store or specialty food store, or you can simply make the peppermint bark yourself. If you want to make life even easier just add some white chocolate chips and crushed peppermint candies in lieu of peppermint bark.
Peppermint Bark Chocolate Cookies Recipe
- 1 cup of butter
- 3/4 cup of brown sugar
- 3/4 cup of white granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 3/4 cups of all-purpose flour
- 3/4 cup of unsweetened cocoa powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- Pinch of salt
- 1 cup of peppermint bark, broken into little chip size pieces
1 Preheat the oven to 350°F.
2 Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.
3 Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
4 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).
5 Fold in the peppermint bark chips.
6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
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