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Easy Peppermint Bark Christmas Cookies Recipe

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These Peppermint Bark Christmas Cookies are a happy accident turned holiday tradition. Rich, fudgy chocolate cookies studded with melted peppermint bark and chocolate chips, they come together in about 25 minutes with no chilling time.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped peppermint bark
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup crushed candy canes (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat until combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Using a spatula, gently fold in the chopped peppermint bark and semi-sweet chocolate chips until evenly distributed.
  7. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft and underdone.
  9. As soon as the cookies come out of the oven, sprinkle the crushed candy canes on top and press them in gently.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overbake – pull cookies out when edges are set but centers still look slightly underdone. Chop peppermint bark into small pieces (pea-sized) for best texture. Use room temperature ingredients for best results. If dough is too sticky, chill for 15-20 minutes before scooping. Cookies are even better the next day as flavors meld.

Nutrition

Keywords: peppermint bark cookies, Christmas cookies, chocolate peppermint cookies, holiday baking, easy cookie recipe

Find it online: https://dinadinnertable.com/easy-peppermint-bark-christmas-cookies-recipe/