Bready or Not: Peppermint Bark Cookies

Posted by on Nov 27, 2024 in Blog, Bready or Not, chocolate, cookies, mint | 0 comments

This Peppermint Bark Cookies recipe, modified from a holiday Bake from Scratch issue, is the first in a small series of such experiments.

Bready or Not: Peppermint Bark Cookies

One thing I’ll say straight up: peppermint bark can be expensive, and this recipe will look much prettier with nicer bark. I used cheap Palmer Peppermint Bark from Dollar Tree for this recipe, and it doesn’t look as nice as my other experiments.

Bready or Not: Peppermint Bark Cookies

That said, the cheap stuff can still make tasty cookies. These morsels are soft, chewy, and loaded with chocolate and peppermint flavor. They make for a great holiday treat. If you want to make them year-round, stock up on peppermint bark while you can get it–if you’re lucky, score some on clearance right after Christmas.

Bready or Not: Peppermint Bark Cookies

Bready or Not: Peppermint Bark Cookies

These chewy cookies are imbued with chocolate and peppermint. Note that the dough needs to be chilled for at least a few hours prior to baking. Modified from Bake from Scratch November/December 2023.
Course: Dessert, Snack
Keyword: chocolate, cookies, mint
Author: Beth Cato

Equipment

  • plastic wrap
  • parchment paper
  • large cookie scoop

Ingredients

  • 1 cup unsalted butter (2 sticks) softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 10 ounces peppermint bark chopped, divided
  • 1 cup semisweet chocolate chips
  • flaked sea salt for topping optional

Instructions

  • In a large bowl, beat together butter and sugars until they are light and fluffy. Add the eggs one at a time, followed by the vanilla.
  • In another bowl, combined the flour, baking powder, kosher salt, and baking soda. Gradually add the dry ingredients into the wet, beating until just combined. Measure out 1 cup of the peppermint bark and add that to the dough, folding it in. Add the chocolate chips and fold in.
  • Wrap dough in plastic wrap and stash in the fridge for at least 2 hours, or up to 3 days.
  • Preheat oven at 375 degrees. Place parchment paper on a baking sheet.
  • Use cookie scoop to dole out dough, spaced out, on cookie sheet.
  • Bake for 10 to 12 minutes, until cookies are set and turning golden brown. Immediately press a piece or two of the reserved peppermint bark onto each round. Add a small pinch of flaked sea salt to each, if desired. Let set until bark pieces solidify, then transfer to a cooling rack.
  • Store cookies in a sealed container up to 4 days.

OM NOM NOM!

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