The next installment of my classic candy-inspired Christmas cookie recipes is all about peppermint bark! Mmmm… Best super-simple Christmas candy ever. Extra chocolatey cookies with chewy centers and crisp edges loaded with chunks of two types of peppermint bark candies.
Check out the other recipes from this series:
Peppermint bark generally consists of a dark chocolate bottom layer with a peppermint bit-flecked white chocolate top layer. I searched the whole Internet trying to uncover the origin of this candy with no luck! The important thing is that this candy is delicious. The name most likely comes from tree bark, alluding to the texture and thickness of the chocolate layer.
I used Dove peppermint bark Promises and Hershey’s peppermint bells for these cookies. You could sub any similar candies. Ghirardelli and Williams-Sonoma both make a delicious but pricey seasonal peppermint bark. You can also make your own. Check out this simple recipe from Sally’s Baking Addiction.
I gave these cookies to the office and maintenance staff at my apartment complex. I can not stress the importance of schmoozing with your leasing office staff enough. They will help you out and all you have to do is act like a normal human being when you see them. I speak from personal experience when I say that customer service people rarely get to enjoy that. And, of course, a delicious Christmas gift doesn’t hurt either. It’s Christmas, the time of year to spread sweets and normality!
Use up the rest of your peppermint bark with one of these recipes. Or just eat it.
Chocolate Peppermint Bark Cookies
¾ cup semisweet chocolate chips
½ cup butter, softened
½ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon peppermint extract
1 egg, beaten
1 ¼ cups all-purpose flour
2 tablespoons cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup Dove dark chocolate peppermint bark Promises, coarsely chopped
½ cup Hershey’s peppermint bark bells, coarsely chopped
Preheat oven to 375° F.
Melt chocolate chips in microwave in 15-second intervals, stirring between each.
Cool melted chocolate to room temperature.
Cream butter, sugars and peppermint extract together.
Add melted chocolate.
In a separate bowl, sift or whisk together flour, cocoa powder, baking soda and salt.
Combine wet and dry ingredients.
Mix in chopped candy.
Drop by rounded tablespoonful onto greased or parchment-lined baking sheets.
Press dough down slightly with fingers. (Skip this step if you prefer a thicker, chewier cookie.)
Bake for 6-8 minutes or until edges are set.
Cool on baking sheets for 3 minutes and then move to wire rack to continue cooling.