Chocolate Peppermint Bark Cookies
These cookies are just how I like them: double the chocolate, light on the mint and perfectly festive for this time of year. Add Chocolate Peppermint Bark Cookies to your holiday baking list.
I have a love-hate with minty things. I guess because mint can be so powerful and it’s too easy to ruin a dessert with too much mint flavor. Ick. BUT, when a sweet has just the right amount of mint, I’m all in. Like hide the mint cookies because there is a blond, curly haired cookie monster on the loose and she doesn’t know when to stop. I wish it weren’t true but it is. I have a sweet tooth and have a hard time knowing when it’s time to stop. In the case of the mint cookie at least I’ll have good breath to accompany the stomach ache and sluggish ways that are sure to be present.
Speaking of sluggish ways, cookies don’t make a sound breakfast. Or good pre-workout food for that matter. But you probably already knew that. And I do to. But it didn’t stop me from eating one of these Chocolate Peppermint Bark Cookies with my coffee yesterday morning right before I went to work out. My movement was labored. And slow. And my trainer must think I’m crazy. With my hands on my knees and I’m totally getting my a$$ kicked, I told him I had cookies for breakfast. He wasn’t all that amused. But after working with me for the last few months, I’m sure he’s not really all that surprised either. It’s not the first time…
But I’m not here to tell you about my lack of self control and poor pre-workout eating choices. I’m hear to tell you that these cookies are the pretty much the perfect mint cookie. The actual cookie is soft and fudgy. The mint is subtle and comes from white chocolate peppermint bark pieces. (Oh, hello….) and the frosting is a simple buttercream (because buttercream, duh) and then a few more peppermint bark pieces for good measure. I can say without hesitation that the chocolate and mint combo is spot on here. And ’tis the season for peppermint things and making cookies so as Charlie Sheen would say, WINNING!
I shared these beauties at an annual cookie exchange last night that I do with a bunch of girlfriends. This was our 8th or 9th year, I can’t remember. But like always, we ate, we drank, we laughed, we did a gently used cookbook swap and then we ate and laughed some more. It’s funny because by the time the actual cookie swap rolled around, I didn’t want any cookies. I guess because I was already full on cheese, soup, and a ridiculous cranberry salsa cream cheese appetizer thing that I must get the recipe for. But none the less I didn’t eat a single cookie last night.
I did however have another cookie for breakfast this morning. But I don’t plan on working out anytime soon so it’s all good!Print
A chocolate cookie with buttercream and peppermint bark baking chips.
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup + 1/3 cup peppermint crunch baking chips
- 4 tablespoons butter
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F degrees.
- In a medium bowl, whisk together flour, cocoa, salt, baking powder and baking soda; set aside.
- In a bowl of an electric mixer, beat butter and sugar and beat until light and fluffy, about 2-3 minutes. Add egg and vanilla extract, and beat until fully combined. Reduce speed to low, add flour mixture and mix until just incorporated. Fold in 3/4 cup peppermint crunch baking chips.
- Roll dough into roughly 1-inch balls on a parchment lined baking sheet about 2-inches apart. Flatten dough slightly. Bake cookies for 10 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.
- To make buttercream, combine butter and powdered sugar and beat until creamy. Add vanilla and enough cream, 1 tablespoon at a time, until preferred consistency.
- Frost completely cooled cookies and sprinkle with a pinch of peppermint baking chips, pressing gently so they adhere.
These cookie freeze well. Let frosting harden just to the touch then layer cookies in a tupperware, separating the layers with parchment.