How To Make Peppermint Bark Chocolate Cookies
With the addition of peppermint bark to the recipe, these chewy and fudgy bark chocolate cookies wonderfully capture the taste of Christmas.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Sift together the flour, baking soda, baking powder, salt, and cocoa powder in a bowl and set aside.
Beat the butter and sugars together for about 2 minutes with an electric mixer at medium speed, until completely mixed and light in color.
Add the egg and the vanilla extract, and beat for 1 minute until well mixed. Be sure to scrape down the sides and the bottom of the bowl halfway through.
With the mixer at medium speed, add the sifted flour mixture to the bowl slowly. Stop once all of the flour is incorporated.
Fold in the peppermint bark chips using a stiff spatula.
Take small spoonfuls of the dough and roll between hands to make 1-inch sized balls. Arrange on the baking sheet, spaced a few inches apart.
Bake for 10 to 12 minutes.
Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!
- Calories: 101.87kcal
- Fat: 5.56g
- Saturated Fat: 3.44g
- Trans Fat: 0.21g
- Monounsaturated Fat: 1.46g
- Polyunsaturated Fat: 0.26g
- Carbohydrates: 12.95g
- Fiber: 0.88g
- Sugar: 7.16g
- Protein: 1.24g
- Cholesterol: 18.72mg
- Sodium: 42.95mg
- Calcium: 14.50mg
- Potassium: 45.56mg
- Iron: 0.62mg
- Vitamin A: 46.86µg
- Vitamin C: 0.23mg
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