Double Chocolate Peppermint Bark Cookies
These Double Chocolate Peppermint Bark Cookies are rich, fudgy, and filled with festive peppermint bark mix-ins. Perfectly portioned for a small batch, they make the ultimate holiday treat!
Servings: 22 cookies
Calories: 137kcal
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℉. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a microwave safe bowl until almost melted, then whisk the butter until it is completely melted. Add both 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. Add a few more of those mix ins right on top of dough ball for a better presentation.
- 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
Nutrition
Calories: 137kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 117mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 140IU | Calcium: 14mg | Iron: 1mg
