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!
Double Chocolate Peppermint Bark Cookies
Ingredients
- ½ cup butter
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder * I use Ghirardelli Unsweetened Dutch Process Cocoa
- ½ teaspoon baking soda
- ½ teaspoon kosher salt*
- ½ cup heaping Ghirardelli Peppermint Bark Mix Ins
- 2 Squares Bittersweet Ghirardelli Baking Bar chopped
Instructions
- 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.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle. -slightly underbaking will make a chewier cookie. Mine are ready at 8 ½ minutes
Notes
*Notes: *using a high milk fat yields a more chocolate flavor cookie *if using table salt only use ¼ teaspoon.
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