Peppermint Bark Cookies

Rich and chewy chocolate cookies dipped in melted white chocolate and sprinkled with crushed peppermint...YES AND AMEN!

These cookies are so much fun to make and are perfect for all your holiday parties this year. Add some Christmas colored sprinkles for festive touch!

My Sailor Stripe Bow Top is from Draper James' Holiday Collection!

For Christmas gifts for the baker, check out this post!

Happy baking!

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Peppermint Bark Cookies

Yield: 24-30 cookies

Author: Elisabeth & Butter

Prep time: 15 MinCook time: 10 Mininactive time: 3 HourTotal time: 3 H & 25 M

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon espresso powder, optional
• 8 ounces semi-sweet chocolate chips, 4 ounces to be melted and 4 ounces to be stirred in
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 bag white chocolate chips or 2 cups chopped white chocolate
• Crushed candy cane or peppermint
• Sprinkles, optional

Instructions

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. In a medium sized bowl, combine flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.
3. In a microwave safe bowl or over a double boiler, melt butter and 4 oz of chopped chocolate until completely melted (microwave 30 seconds at a time and then stir until all melted). Add the melted chocolate and butter mixture to a mixing bowl fitted with a paddle attachment, and then add sugar, eggs, vanilla and peppermint extract. Beat on medium speed for about 1 minute. Reduce speed to low and gradually add the flour mixture until it is almost combined. Fold in the remaining 4 ounces of chocolate chips.
4. Wrap dough in plastic wrap and refrigerate for at least 3 hours or up to a week. This prevents the cookies from spreading.
5. Once properly chilled, scoop batter using a medium sized ice cream scoop onto baking sheets lined with parchment paper and place cookie dough 2 inches apart. Bake for 10-12 minutes, or until just starting to crack. The cookies may seem soft but they firm up as they cool. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
6. Melt the white chocolate in a double boiler or carefully in the microwave, microwaving for 15 seconds at a time, stirring after each increment until completely melted. Dip half of the cooled cookie in the white chocolate and sprinkle with crushed peppermint and sprinkles is desired. Let set completely on a sheet of parchment paper or on a wire rack. Enjoy!

Notes:

You can make these ahead of time by freezing the scooped dough balls in a large ziplock bag. When ready to bake, take them out of the freezer and bake for 10 minutes. No need to thaw! Store these cookies covered at room temperature for up to 4 days.

Created using The Recipes Generator