Peppermint Bark Chocolate Cookies

By flour_arrangements

Ingredients

• PEPPERMINT BARK INGREDIENTS
• 12 oz. of high-quality white chocolate chips or dark chocolate chips
• 5 regular sized candy canes, crushed up
• 1/2 teaspoon of peppermint extract
• COOKIE INGREDIENTS
• 1 C butter
• 3/4 C brown sugar
• 3/4 C white granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 1 3/4 C all-purpose flour
• 3/4 C unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt
• 1 C peppermint bark, broken into little chip size pieces RECIPE TO FOLLOW FOR PEPPERMINT BARK

Preparation

Step 1

Peppermint Bark Recipe 1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint extract and stir. 2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands. 3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. COOKIE RECIPE 1 Preheat the oven to 350°F. 2 Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color. 3 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. 4 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 (do not overmix). 5 Fold in the peppermint bark chips. 6 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 -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Makes approximately 3 dozen cookies.