Chocolate-Peppermint Bark Cookies
The creation of Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch magazine, these festive cookies are sure to put you on Santa’s nice list! The crispy edges give way to a chewy center studded with Peppermint Bark pieces and pockets of melted chocolate. They’re fun to bake with the family and will be a hit at cookie exchanges during the holiday season.
Ingredients:
- 16 Tbs. (2 sticks) (227 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) firmly packed light brown sugar
- 2 eggs, at room temperature
- 2 tsp. vanilla extract
- 2 3/4 cups (344 g) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 3/4 tsp. baking soda
- 1 cup (170 g) finely chopped Peppermint Bark
- 1 cup (170 g) chopped semisweet chocolate
- Coarsely chopped Peppermint Bark for garnish
- Flaky sea salt for garnish
Directions:
Line a rimmed baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter, granulated sugar and brown sugar on medium speed until fluffy, 2 to 3 minutes, stopping the mixer to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
In a medium bowl, whisk together the flour, baking powder, kosher salt and baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined and stopping the mixer to scrape down the sides of the bowl. Fold in the finely chopped Peppermint Bark and chocolate. Using a 3-tablespoon spring-loaded scoop, scoop out the dough (about 60 g each) and place on the prepared pan. Cover and refrigerate for at least 2 hours or up to overnight.
Preheat an oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
Place the cold dough 2 inches (5 cm) apart on the prepared pans.
Bake until the cookies are golden brown, 10 to 12 minutes, rotating the pans halfway through baking. Immediately garnish the cookies with coarsely chopped Peppermint Bark and sea salt. Let the cookies cool on the pans for 5 minutes, then transfer the cookies to wire racks and let cool completely. Store in an airtight container for up to 4 days. Makes about 24 cookies.
Recipe courtesy of Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch
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