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Peppermint Bark Chocolate Cookies
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 36 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 36)
| Energy | 102 kcal |
| Total lipid (fat) | 5.5 g |
| Fatty acids, total saturated | 3.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 13 g |
| Fiber, total dietary | 1 g |
| Sugars, total including NLEA | 7 g |
| Protein | 1 g |
| Cholesterol | 18.5 mg |
| Sodium, Na | 43 mg |
| Calcium, Ca | 14.5 mg |
| Iron, Fe | 0.5 mg |
| Potassium, K | 45.5 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Elevate your holiday celebration with these indulgent chocolate cookies crowned by the crisp essence of peppermint bark.
Ingredients
- 1 3/4 cups - all-purpose flour
- 3/4 cup - unsweetened cocoa powder
- 1/2 teaspoon - baking soda
- 1/2 teaspoon - baking powder
- 1/4 teaspoon - salt
- 1 cup - unsalted butter, softened
- 3/4 cup - brown sugar
- 3/4 cup - white granulated sugar
- 1 - large egg
- 1 teaspoon - vanilla extract
- About 1 cup - peppermint bark, homemade or store-bought, broken into little chip sized pieces
- Step 1 Preheat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper, ensuring even heat distribution and easy cleanup.
- Step 2 In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This step ensures an even distribution of the dry ingredients and lightens the texture of your cookies.
- Step 3 In a separate large mixing bowl, beat the softened butter with the brown and white sugars using an electric mixer on medium speed. Continue for about 2 minutes until the mixture becomes fluffy and pale.
- Step 4 Add the egg and vanilla extract to the butter-sugar mixture. Beat until incorporated, about 1 minute, taking care to scrape down the sides and bottom of the bowl to ensnare every sugary grain.
- Step 5 Reduce the mixer's speed to low and gradually blend in the dry ingredients. Watch closely as the final traces of flour disappear into a soft, consistent dough; over-mixing could lead to tougher cookies.
- Step 6 With a sturdy spatula, gently fold in the morsels of peppermint bark, distributing them like jewels throughout the dough.
- Step 7 Form the dough into 1-inch spheres, taking small spoonfuls and rolling them between your palms. Place these on the prepared baking sheet, allowing space for the cookies to spread subtly during baking.
- Step 8 Place the baking sheet in the oven and bake for 10 to 12 minutes until the edges of the cookies have set impressively, yet the centers retain a hint of softness. Allow the cookies to cool briefly on the pan before transferring them to a wire rack to cool completely.
Ingredients
- 1 3/4 cups - all-purpose flour
- 3/4 cup - unsweetened cocoa powder
- 1/2 teaspoon - baking soda
- 1/2 teaspoon - baking powder
- 1/4 teaspoon - salt
- 1 cup - unsalted butter, softened
- 3/4 cup - brown sugar
- 3/4 cup - white granulated sugar
- 1 - large egg
- 1 teaspoon - vanilla extract
- About 1 cup - peppermint bark, homemade or store-bought, broken into little chip sized pieces
