Chocolate Peppermint Bark Cookies Recipe

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These delicious, buttery double chocolate biscuits are loaded with chocolate and peppermint bark bits.

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Ingredient

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Direction

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Mix flour, instant espresso powder, baking powder, baking soda, and salt in a separate basin. Set aside.

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Mix browned butter and sugar in a stand mixer with a paddle attachment until frothy (3-4 minutes). Scrape bowl sides and bottom.

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Blend in chocolate powder until thoroughly blended. Scrape the bowl's bottom and sides.

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One at a time, beat eggs and vanilla extract on low-medium speed until well combined. Clean the bowl's sides and bottom.

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Combine dry ingredients with wet ½ at a time. Mix on low until just mixed. Do not overmix.

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Gently fold in chopped chocolate bark and bits. Mixing bowl is surrounded by plastic. Put in fridge 2 hours to overnight.

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Preheat oven to 350 F (177 C) before baking cookies. Set up two big cookie sheets. Leave cookie dough at room temperature for 25–30 minutes.

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Scoop dough onto a parchment-lined baking sheet with a 2" cookie scoop with trigger release. Leave 3" between cookies. They should spread when baking.

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At 350 F (177 C), bake cookies 12-16 minutes until edges are firm. The middle may be raw. Cool cookies on a rack for 5 minutes after baking.

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To complete cooling, carefully remove the cookies from the pan using a spatula and place them on a cooling rack.

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Chocolate Peppermint Bark Cookies Recipe

These delicious, buttery double chocolate biscuits are loaded with chocolate and peppermint bark bits.

Ingredient

Direction

Mix flour, instant espresso powder, baking powder, baking soda, and salt in a separate basin. Set aside.

Mix browned butter and sugar in a stand mixer with a paddle attachment until frothy (3-4 minutes). Scrape bowl sides and bottom.

Blend in chocolate powder until thoroughly blended. Scrape the bowl's bottom and sides.

One at a time, beat eggs and vanilla extract on low-medium speed until well combined. Clean the bowl's sides and bottom.

Combine dry ingredients with wet ½ at a time. Mix on low until just mixed. Do not overmix.

Gently fold in chopped chocolate bark and bits. Mixing bowl is surrounded by plastic. Put in fridge 2 hours to overnight.

Preheat oven to 350 F (177 C) before baking cookies. Set up two big cookie sheets. Leave cookie dough at room temperature for 25–30 minutes.

Scoop dough onto a parchment-lined baking sheet with a 2" cookie scoop with trigger release. Leave 3" between cookies. They should spread when baking.

At 350 F (177 C), bake cookies 12-16 minutes until edges are firm. The middle may be raw. Cool cookies on a rack for 5 minutes after baking.

To complete cooling, carefully remove the cookies from the pan using a spatula and place them on a cooling rack.

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Biscoff Butter Cookies Recipe