These easy peppermint bark cookies are the perfect holiday cookie! Double chocolate peppermint cookies with a bit of a crunch!
Ingredients
⅓cupdutch processed cocoa powder
1cupall-purpose flour
½teaspoonbaking soda
½ teaspoonsalt
½cupunsalted buttersoftened
1cuplight brown sugarpacked
1largeegg
1teaspoonvanilla extract
1teaspoonpeppermint extract
⅔cupsemi-sweet chocolate chips
⅔cupwhite chocolate chipsdivided
½cupcrushed candy canes
Instructions
Preheat the oven to 350 degrees F. line a large baking sheet with parchment paper. Set aside.
In a small mixing bowl, combine the cocoa powder, flour, baking soda, and salt with a whisk. Set side.
In a medium mixing bowl with a hand mixer, beat the butter and brown sugar until light and fluffy. About 2-4 minutes on medium speed.
Add the egg, vanilla, and peppermint extract. Mix until just combined.
Add the dry ingredients slowly, mix with a large spoon until completely combined.
Fold in the chocolate chips.
Cover and refrigerate for at least 1 hour. This will stop the dough from spreading
Use a cookie scoop to measure 3 tablespoons of dough. Roll into a smooth ball. Place 6 on each baking sheet.
Bake for 11-13 minutes. Remove from the oven and allow to cool on a wire rack
Melt the remaining white chocolate in a microwave safe bowl at 15 second intervals. Drizzle over the cookies
Top with the crushed candy canes.
Notes
Allow cookies to cool completely before storing an an airtight container at room temperature for 3 days or freeze for up to 3 months.
Opt for Quality Ingredients: Commence with top-notch cocoa powder, high-quality chocolate chips, and real butter to infuse your cookies with rich, delightful flavors. Inferior butter can have a higher water content, leading to excessive spreading. Ensure your baking soda is fresh for optimal leavening.
Embrace Room Temperature: Prioritize letting your butter and eggs reach room temperature before blending. This practice ensures seamless integration and a smoother batter.
Cream Butter and Sugar: Take the time to cream the butter and sugar together until they achieve complete harmony. Aim for 2-4 minutes with an electric mixer for the ideal consistency.
Gradual Mixing: Add the dry ingredients gradually to the wet ones, mixing only until they combine. Overmixing can result in cookies that are unnecessarily tough.
Dough Chilling: Refrigerate your cookie dough for a minimum of 30 minutes before baking. This step helps prevent excessive spreading during baking.
Timing Matters: Pay close attention to the recommended baking time in your recipe. Slightly underbaked cookies will continue to cook on the hot baking sheet, so follow the guidelines closely.
Cool Strategically: Allow your cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This transition ensures a smooth cooling process, enhancing the final texture.