These Chocolate-Peppermint Bark Cookies are positive to place you on Santa’s good checklist! The crispy edges give option to a chewy heart studded with peppermint bark items and pockets of melted chocolate.
Chocolate Peppermint Bark Cookies
Makes about 24 cookies
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed mild brown sugar
- 2 giant eggs, (100 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2 ¾ cups (344 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¾ teaspoon (3.75 grams) baking soda
- 1 cup (170 grams) finely chopped peppermint bark
- 1 cup (170 grams) chopped semisweet chocolate
- Garnish: coarsely chopped peppermint bark, flaked sea salt
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Line a rimmed baking sheet with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium pace till fluffy, 2 to three minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating effectively after every addition. Beat in vanilla.
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In a medium bowl, whisk collectively flour, baking powder, kosher salt, and baking soda. With mixer on low pace, step by step add flour combination to butter combination, beating till simply mixed. Fold in finely chopped bark and chocolate. Utilizing a 3-tablespoon spring-loaded scoop, scoop dough (about 60 grams every), and place on ready pan. Cowl and refrigerate for at the least 2 hours or as much as in a single day.
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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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Place chilly dough 2 inches aside on ready pans.
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Bake till golden brown, 10 to 12 minutes, rotating pans midway by way of baking. Instantly garnish with coarsely chopped bark and sea salt, if desired. Let cool on pans for five minutes. Take away from pans, and let cool fully on wire racks. Retailer in an hermetic container for as much as 4 days.
