Who loves to bake at Christmas?! Who loves peppermint bark?! Let’s combine them and make these Double Chocolate Peppermint Bark Cookies! These cookies are full of chocolate with the right amount of peppermint! They are fudgey and satisfy your chocolate cravings! Be sure and pick up a bag of these Ghirardelli Mix Ins and bake you a batch! This recipe only makes 20-22 cookies so it’s the perfect amount!
[recipe title=”Double Chocolate Peppermint Bark Cookies” servings=”about 22 cookies” preptime=”10 minutes” cooktime=”7-10 minutes” difficulty=”easy” rating=”” image=”https://learneditfrommymom.com/wp-content/uploads/2024/11/double-chocolate-peppermint-bark-cookies-3web.jpg”]
[recipe-ingredients]
– 1/2 cup butter
– 3/4 cup brown sugar packed
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract – such as alcohol free Madagascar by Nielsen Massey
– 1 large egg
– 1 1/3 cups all-purpose flour
– 1/3 cup unsweetened cocoa powder* I use Ghirardelli Unsweetened Dutch Process Cocoa?
– 1/2 teaspoon baking soda?
– 1/2 teaspoon kosher salt*
– 1/2 cup (heaping) Ghirardelli Peppermint Bark Mix Ins
– 2 Squares Bittersweet Ghirardelli Baking Bar (chopped)
[/recipe-ingredients]
[recipe-directions]
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
Microwave the butter in a microwave safe bowl until 90% melted. Whisk the butter until it is completely melted. Add the sugars; mix until well-combined. Stir in vanilla and egg until incorporated. Add the flour, cocoa powder, baking soda, and salt. Mix dough until just combined. Dough should be soft and a little sticky. Stir in chocolate chips and pieces. Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet. -slightly underbaking will make a chewier cookie
Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.? Mine are ready at 8 1/2 minutes
[/recipe-directions]
[recipe-notes]
*Notes: *using a high milk fat yields a more chocolate flavor cookie *if using table salt only use 1/4 teaspoon.
[/recipe-notes]
[/recipe]
