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Peppermint Bark Cookies

These soft and chewy Peppermint Bark Cookies are the perfect cookies to make for Santa this holiday season! The rich chocolate pairs so well with the refreshing peppermint taste, and a hint of sweetness in every bite.

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Ingredients

  • 1/2 cup (85 grams) Semi-sweet chocolate, chopped (or chocolate chips)

  • 1/2 cup (113 grams) Unsalted butter
  • 1 cup (200 grams) Domino® Granulated Sugar Easy Baking Tub
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/4 tsp Peppermint extract
  • 1 cup (127 grams) All-purpose flour
  • 1/2 cup (50 grams) Unsweetened cocoa powder
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup (170 grams) Mini chocolate chips

Peppermint Bark

  • 1 cup (340 grams) White chocolate, chopped

  • 1 tsp Shortening, or vegetable oil
  • 1/8 tsp Peppermint extract
  • 1/2 cup Crushed peppermint candy

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Instructions
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Prep Time: 20 minutes / Yields: 20 cookies

Step 1

Place the chopped chocolate in a bowl, melt the chocolate by microwaving for 30 second intervals, stirring in between, until the chocolate has evenly melted. Let it cool down for about 10 minutes.

Step 2

In a large mixing bowl, beat the butter with an electric mixer for 1 minute over medium speed.

Step 3

Add the Domino® Granulated Sugar to the bowl and beat for another 2 minutes.

Step 4

Add the egg and beat the ingredients at medium speed for another minute. Scrape the bowl and beat again for another 30 to 60 seconds, until well incorporated.

Step 5

Add the melted and cooled chocolate to the bowl and mix on low to combine.

Step 6

Next, add the vanilla and peppermint extract and mix.

Step 7

Add the flour, cocoa powder, baking powder, baking soda, and salt to the bowl.

Step 8

Mix the batter on low speed, until the flour has incorporated with the batter. Then, add the chocolate chips and mix to combine.

Step 9

Using a cookie scoop, form cookie dough balls with about 2 tablespoons of dough per cookie. Place them on a baking sheet. Roll each cookie between your hands to form a smooth ball. If the dough is sticking, place the balls in the fridge for 5 to 10 minutes, until you are able to roll it without sticking to your hands.

Step 10

Place the cookies in the freezer while you pre-heat the oven.

Step 11

Pre-heat the oven to 350ºF. Place the cookie dough balls on a baking sheet lined with parchment paper or a silicone mat. The cookies should be about 2 inches apart.

Step 12

Bake the cookies in the oven for about 10 to 12 minutes. The cookies will still look very soft when they are done baking, but they will harden up as they cool down. They are done baking when they look set around the edges.

Step 13

Let the cookies cool down for at least 30 minutes then place the chopped white chocolate in a medium bowl. Melt the chocolate by microwaving it for 15 second intervals, stirring in between.When the chocolate has melted entirely, add the shortening and the peppermint extract, and stir to combine. Dip the half of each cookie in the melted white chocolate then place the cookies on a baking sheet lined with parchment paper or silicone mat. Sprinkle some of the crushed candy cane on top of the chocolate.

Step 14

Store the cookies at room temperature, in an airtight container for up to 3 days.

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Camila Hurst

Meet the Chef:

Camila Hurst

Camila Hurst was born and raised in Brazil and has been living in the US since 2011. She is the author of two cookbooks, and the creator of the blog Pies and Tacos.