Peppermint Bark Cookies
Delicious and festive, these Peppermint Bark Cookies combine creamy chocolate, zesty peppermint, and a buttery cookie base, perfect for holiday gatherings or cozy nights at home.
Ingrédients
Cookie Base
- 1 cup unsalted butter Softened at room temperature for easy mixing.
- 1 cup granulated sugar Adds sweetness and helps create a nice texture.
- 1 cup brown sugar Packed for a rich, molasses flavor.
- 2 large eggs Essential for binding the ingredients together.
- 1 teaspoon vanilla extract Enhances flavor and aroma.
- 3 cups all-purpose flour Forms the bulk of our cookie dough.
- 1 teaspoon baking soda Acts as a leavening agent for a soft cookie.
- 1/2 teaspoon salt Balances sweetness and enhances flavor.
Mix-ins
- 1 cup chocolate chips Can be semisweet, dark, or milk chocolate based on preference.
- 1/2 cup crushed peppermint candies Adds a festive crunch and refreshing flavor.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C).
Mixing
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs and vanilla extract, mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet batter. Stir gently until just combined.
- Fold in the chocolate chips and crushed peppermint candies, ensuring even distribution.
Baking
- Prepare baking sheets by lining them with parchment paper.
- Drop dollops of cookie dough onto the sheets, leaving enough space between each cookie.
- Bake in the preheated oven for about 10-12 minutes, until edges are lightly golden.
- Let the cookies sit on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature; they stay fresh for about a week. Freezing is also possible, just ensure they are sealed properly.