Chocolate Peppermint Bark Cookies Bon Appetit
Indulge in holiday magic with these Chocolate Peppermint Bark Cookies, a festive treat that's equal parts chewy, chocolaty, and refreshingly minty. Featuring a rich cocoa-infused dough studded with mini chocolate chips, these cookies are elevated with a drizzle of melted white chocolate and a sprinkling of crushed peppermint candies for that classic peppermint bark flavor. Perfectly soft on the inside with a touch of crunch from the candy topping, they come together in just over 30 minutes, making them the ultimate Christmas cookie for your holiday dessert spread or gifting. With bold flavors, beautiful presentation, and seasonal charm, these cookies are a must-have for any peppermint and chocolate lover.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 piece large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips
- 0.75 cup crushed peppermint candies or candy canes
- 4 ounces white chocolate, melted
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, using a hand or stand mixer, beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the wet mixture and beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the mini chocolate chips and half of the crushed peppermint candies.
Scoop tablespoons of the dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies have cooled, drizzle the melted white chocolate over the top of each cookie using a spoon or piping bag.
Sprinkle the remaining crushed peppermint candies over the white chocolate drizzle while it is still wet.
Allow the white chocolate to set completely before serving or storing the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 17.7 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
