Chocolate-Peppermint Bark Cookies
These Chocolate-Peppermint Bark 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.
Chocolate Peppermint Bark Cookies
Makes about 24 cookies
Ingredients
1 cup (227 grams) unsalted butter, softened¾ cup (150 grams) granulated sugar¾ cup (165 grams) firmly packed light brown sugar2 large eggs, (100 grams), room temperature2 teaspoons (8 grams) vanilla extract2 ¾ cups (344 grams) all-purpose flour1 teaspoon (5 grams) baking powder1 teaspoon (3 grams) kosher salt¾ teaspoon (3.75 grams) baking soda1 cup (170 grams) finely chopped peppermint bark1 cup (170 grams) chopped semisweet chocolateGarnish: coarsely chopped peppermint bark, flaked sea salt
Instructions
Line a rimmed baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, kosher salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Fold in finely chopped bark and chocolate. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 60 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or up to overnight.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Place cold dough 2 inches apart on prepared pans.
Bake until golden brown, 10 to 12 minutes, rotating pans halfway through baking. Immediately garnish with coarsely chopped bark and sea salt, if desired. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 4 days.
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