Description
Delicious holiday cookies combining chewy textures with peppermint bark, perfect for festive occasions.
Ingredients
Scale
- 10 tablespoons (140 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 g) chopped dark chocolate (60–70% cocoa)
- 1/2 cup (75 g) finely crushed peppermint bark or candy canes
- 4 ounces (115 g) melted dark chocolate for drizzling
- Additional crushed peppermint for topping
Instructions
- Cream butter with granulated and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Sift together flour, cocoa powder, baking soda, and salt; fold into the butter mixture.
- Stir in chopped dark chocolate and crushed peppermint.
- Chill the dough for 30–60 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1.5 tablespoon-sized dough balls onto the prepared baking sheets.
- Bake for 10–12 minutes until edges are set.
- While warm, press additional crushed peppermint on top and drizzle with melted dark chocolate.
- Allow to cool on a wire rack.
Notes
For thicker cookies, chill the dough longer. Ensure your butter is not too warm to prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg