Description
Indulge in the joy of peppermint bark cookies, where rich chocolate meets refreshing mint for a festive treat that’s perfect for holiday gatherings or cozy afternoons.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed candy canes (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about three minutes).
- Add the egg, mixing well after each addition. Stir in the vanilla and peppermint extracts.
- Gradually fold the dry mixture into the wet mixture until just combined; be careful not to overmix.
- Gently fold in the chocolate chips.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets about two inches apart.
- Bake for 10 to 12 minutes or until edges are set but centers remain soft. Sprinkle crushed candy canes on top before cookies cool completely on a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Swap dark chocolate chips for white or milk chocolate for varied sweetness. Add chopped nuts or dried fruit for extra texture. Store cookies in an airtight container at room temperature for up to one week.