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Bready or Not Original: Chewy Honey Peppermint Bark Cookies

These cookies are soft, sweet, and delicious. Using higher quality peppermint bark will result in tastier, prettier cookies. Note that the dough needs to be chilled prior to baking.
Course: Dessert, Snack
Keyword: chocolate, cookies, mint
Author: Beth Cato

Equipment

  • cookie scoop or spoon
  • parchment paper

Ingredients

  • 3/4 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 Tablespoons honey
  • 1 large egg room temperature
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups peppermint bark chopped
  • more peppermint bark pieces for topping

Instructions

  • In a large bowl, beat butter until smooth. Add both sugars and honey; beat until creamy and fluffy. Scrape down sides of bowl, then mix in the egg and both extracts.
  • In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
  • Slowly stir together the wet ingredients and flour mix until just combined. Fold in the peppermint bark. Encase dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
  • When ready to bake, preheat the oven at 350 degrees. Place parchment paper on cookie sheet. Use a teaspoon or tablespoon to space out cookies on the pan. Press additional peppermint bark pieces into the tops of the dough balls.
  • Small cookies bake 9 to 12 minutes; larger cookies bake in 11 to 13 minutes. Once removed from the oven, let set on baking sheet for about 10 minutes before transferring to a rack to cool completely.
  • Stored cookies will keep in a sealed container for weeks. They are excellent for travel or shipping.

OM NOM NOM!