These chewy cookies are imbued with chocolate and peppermint. Note that the dough needs to be chilled for at least a few hours prior to baking. Modified from Bake from Scratch November/December 2023.
Course: Dessert, Snack
Keyword: chocolate, cookies, mint
Author: Beth Cato
Equipment
plastic wrap
parchment paper
large cookie scoop
Ingredients
1cupunsalted butter (2 sticks) softened
3/4cupwhite sugar
3/4cupbrown sugar packed
2large eggs room temperature
2teaspoonsvanilla extract
2 3/4cupsall-purpose flour
1teaspoonbaking powder
1teaspoonkosher salt
3/4teaspoonbaking soda
10ouncespeppermint bark chopped, divided
1cupsemisweet chocolate chips
flaked sea salt for topping optional
Instructions
In a large bowl, beat together butter and sugars until they are light and fluffy. Add the eggs one at a time, followed by the vanilla.
In another bowl, combined the flour, baking powder, kosher salt, and baking soda. Gradually add the dry ingredients into the wet, beating until just combined. Measure out 1 cup of the peppermint bark and add that to the dough, folding it in. Add the chocolate chips and fold in.
Wrap dough in plastic wrap and stash in the fridge for at least 2 hours, or up to 3 days.
Preheat oven at 375 degrees. Place parchment paper on a baking sheet.
Use cookie scoop to dole out dough, spaced out, on cookie sheet.
Bake for 10 to 12 minutes, until cookies are set and turning golden brown. Immediately press a piece or two of the reserved peppermint bark onto each round. Add a small pinch of flaked sea salt to each, if desired. Let set until bark pieces solidify, then transfer to a cooling rack.