The secret to truly irresistible peppermint bark cookies lies in balancing the rich chocolate with a refreshing burst of mint, ensuring a chewy texture that melts in your mouth. This recipe delivers just that, combining a decadent cocoa base with a delightful crunch of peppermint bark that’s perfect for the festive season. These peppermint bark cookies are designed for holiday gatherings, cookie exchanges, or simply a cozy evening indulgence. They are surprisingly simple to make, even for novice bakers, and yield a treat that tastes far more complex than the effort required.
Chewy Peppermint Bark Cookies: Your Holiday Obsession!
Ingredients
- 1/4 cup (55g) unsalted butter, softened
- 2 tbsp vegetable or olive oil
- 8 oz 70-75% dark chocolate chips or a chopped bar
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 3 tbsp dutch process cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
Instructions
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the vegetable oil until combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together the Dutch process cocoa powder, baking powder, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the dark chocolate chips or chopped bar. Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between them.
- Bake for 9-11 minutes, or until the edges are set but the centers are still slightly soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Pro tips
- For the best texture, ensure your butter is truly softened, not melted. If the butter is too warm, the dough becomes too sticky and needs extra chilling time.
- Don’t overmix the dough once the dry ingredients are added; this can lead to tough cookies. Mix just until no streaks of flour remain.
- Achieving that perfect chewy center means taking the cookies out when the edges are set but the middle still looks slightly underbaked. They will continue to set as they cool.
- Store leftover peppermint bark cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 2 months.
These peppermint bark cookies are a delightful addition to any holiday spread, offering a perfect blend of rich chocolate and refreshing mint. Try them out and share your festive creations!
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