Chocolate Peppermint Bark Cookies

Christmas has begun.  I am incredibly persuasive when it comes to presents. I was able to convince my parents that they had to open one present early.  It was a good one and I couldn't wait to see their reaction.

My mom and I spent the morning baking some cookies. These were a batch I meant to bring home but due to the travel craziness and lack of sleep they didn't get made. 

My mom was more than willing to add them to our traditional list of Christmas cookies.  She is a sucker for peppermint bark.

These are a bit tricky to bake. It is imperative not to over bake these cookies.  10 minutes and they are done regardless of how gooey they might seem.  You let them sit on the cookie sheet to cool and finish baking.

The end result is fudge cookies with a hint of peppermint.  After today I am pretty sure they were added to the list of annual Christmas cookies we will be baking next year.

Chocolate Peppermint Bark Cookies

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: bake dessert Christmas cookie winter

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Ingredients (30 cookies)

• 1 cup of butter
• 1 cup of brown sugar
• 1 cup of white granulated sugar
• 2 large egg
• 1 teaspoon of vanilla extract
• 2 1/2 cups of all-purpose flour
• 3/4 cup of unsweetened cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• Pinch of salt
• 1 cup of peppermint bark, broken into little chip size pieces

Instructions

Preheat the oven to 350°F.

Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.

Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated.

Fold in the peppermint bark chips.

Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 10 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

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