Chocolate Peppermint Bark Cookies
Easy chocolate peppermint bark cookies that are ready in no time! Full of peppermint flavor, these soft and gooey cookies are perfect!
Servings 16
Calories 263kcal
Equipment
Ingredients
- ½ cup butter 1 stick room temperature
- ¾ cup sugar
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup semi-sweet chocolate chips
- 1 cup peppermint bark
- 1 ½ cups white chocolate chips
- Crushed candy cane/sprinkles
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In mixing bowl add butter and sugar. Mix till fluffy, scraping down the sides of the bowl half way through (about 5-7 minutes).
- Add egg and extract. Continue to mix until incorporated.
- Slowly mix in dry ingredients by adding one at a time. Add in the flour, cocoa, baking soda and baking powder mix just until the flour mixture disappears.
- Lightly mix in chocolate chips and peppermint bark.
- Using a small cookie scoop, Scoop out cookie dough balls, place them on the prepared baking sheet and bake for 12 minutes.
- Remove and let them cool on cookie rack.
TO DECORATE:
- Melt white chocolate over a double boiler.
- Dip ⅓ of the cookie into the melted white chocolate. Place on parchment paper. Top with candy cane/sprinkles. Allow to cool completely.
- Serve and ENJOY!
Notes
I used Ghirardelli Peppermint Bark. You can also use store bought peppermint bark or homemade!
STORE: In airtight container on countertop for up to 1 week. Store in refrigerator (without decorations) for up to 3 months.
Nutrition
Serving: 1 | Calories: 263kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 75mg | Fiber: 1g | Sugar: 30g