Chewy Chocolate Peppermint Bark Cookies
Adapted from Martha Stewart's Cookies
Makes about 1 ½ dozen cookies
1 cup plus 1 tablespoon all purpose flour
¼ cup plus 2 tablespoons Dutch process cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) plus 2 tablespoons unsalted butter, room temperature
1 cup granulated sugar, plus ¼ cup for rolling
1 large egg
1 teaspoon vanilla extract
½ cup crushed peppermint bark
1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone liners; set aside. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined; set aside.
2. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla, beating to combine, scraping down the sides of the bowl as needed. Gradually add flour mixture, beating until just combined. Stir in peppermint bark by hand.
3. Place ¼ cup of granulated sugar in a small bowl. Using a 1-inch cookie scoop or a heaping tablespoon, roll dough into 1-inch balls. Roll balls in granulated sugar to coat. Place on prepared baking sheet, 2 inches apart.
4. Bake, rotating pans halfway through, until cookies are puffed and the tops are starting to crack, about 10 to 12 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Brought to you by The Busty Baker (http://www.bustybaker.com)
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