Skip to content

Chocolate Peppermint Bark Cookies


Ingredients

2 cups all-purpose flour

2 cups all-purpose flour

½ cup dark cocoa powder (such as Hershey’s® Special Dark)

½ cup dark cocoa powder (such as Hershey’s® Special Dark)

1 teaspoon baking powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon baking soda

¾ teaspoon salt

¾ teaspoon salt

1 cup unsalted butter, softened

1 cup unsalted butter, softened

1 cup firmly packed dark brown sugar

1 cup firmly packed dark brown sugar

½ cup white sugar

½ cup white sugar

2 large eggs, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla extract

2 teaspoons vanilla extract

½ teaspoon peppermint extract

½ teaspoon peppermint extract

1 cup chopped chocolate peppermint bark

1 cup chopped chocolate peppermint bark

¾ cup chopped pecans

¾ cup chopped pecans

¼ cup crushed candy canes

¼ cup crushed candy canes

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.

Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.

Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.

Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.

Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.

Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.

Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.

Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.

Cook’s Notes:

I used homemade Milk Chocolate Peppermint Bark (from this site) in this recipe. You can use any kind of peppermint bark you prefer. It’s important to chop it into small pieces, about 1/4- to 1/2- inch in size, in order for it to mix well into the dough.

You can reserve pieces of the chopped peppermint bark, pecans, and candy canes to place on top of the cookies as soon as they come out of the oven, just for looks. Gently press the pieces in while the cookies are still warm.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *