Chocolate Peppermint Bark Cookies
An easy-to-make chocolate cookie base features the flavorful addition of peppermint bark and pecans. You can use homemade or store-bought bark, with any chocolate you prefer.
- Serves: 32 persons
- 2cups all-purpose flour
- ½cup dark cocoa powder (such as Hershey's® Special Dark)
- 1teaspoon baking powder
- 1teaspoon baking soda
- ¾teaspoon salt
- 1cup unsalted butter, softened
- 1cup firmly packed dark brown sugar
- ½cup white sugar
- 2large eggs, at room temperature
- 2teaspoons vanilla extract
- ½teaspoon peppermint extract
- 1cup chopped chocolate peppermint bark
- ¾cup chopped pecans
- ¼cup crushed candy canes
Step 1Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 2Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.
Step 3Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.
Step 4Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.
Step 5Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.