Dark Chocolate Peppermint Bark Cookies
Chocolate and peppermint are a match made it heaven. These dark chocolate peppermint bark cookies are no exception.
I am located on the coast of California, so Ghirardelli Chocolate—maker of amazing chocolate—is close to my heart. I wanted to create an easy, yet delicious treat, featuring my favorite holiday bar—Dark Chocolate Peppermint Bark. This chocolate can frequently be found on sale during the holidays, but is often underutilized in baking. I ordered a bulk box of twenty bars during Ghirardelli’s Black Friday sale, and was able to snag each bar for a little over a dollar. This makes for an affordable baking bar, but also such a sweet and easy holiday gift. As we get closer to Christmas, watch for sales on the baking and chocolate aisles, as prices will decrease near Christmas.
When putting together a cookie box or tin, it’s best to have a few options, ranging from complicated recipes to easy, like these cookies, which are made in a flash, and simple to put together. The hardest part is waiting for the cookie dough to chill before baking, but you can always sneak a bite of dough during the waiting period—I always do! With a few tips and tricks, you’ll have the smell of peppermint and chocolate wafting through the kitchen soon enough.
Making Peppermint Bark Cookies
The process of making these cookies is basic, but there are a few things to keep in mind. Start by using softened butter that isn’t too soft. It should be slightly cool to the touch, but soft enough to leave an indentation when pressed. Without getting too deep into the science of baking, I’ll just say, using butter at the correct temperature—around 65 degrees—allows for cookies that retain their shape and structure when baked, giving them that nice chewy texture, that most of us desire in a cookie.
With that said, cream the softened butter and sugar for 2-3 minutes, until nice and fluffy. Ideally, the eggs should have been brought to room temperature before baking, but if not, place 2 eggs under running hot tap water, while the butter and sugar beat together. By the time they are creamed, the eggs will be room temperature and ready to use. Truth be told, I often forget put my eggs out on the counter before baking, so I can say first hand, this tip works like a charm. Once the butter and sugar have properly creamed, add the eggs and vanilla, mixing until incorporated, about 30 seconds. It’s always a good idea to scrap the bowl with a spatula when baking, making sure to bring any trapped bits up to the top.. I will link my blog post here for anyone interested in learning more about the importance of using room temperature ingredients and other cookie making tips.
Now, let’s talk flour. It is important to spoon and level flour for an accurate measurement. This will ensure the flour isn’t packed into the measuring cup, often leading to dry and lackluster cookies
Once the flour is properly measured, the dry ingredients can be added to the wet ingredients all at once, mixing until just encorporated. No need to overmix here, as you don’t want a tough cookie. Finally, add the chopped (chunky) chocolate. The cookies are ready to be scooped and refrigerated.
Scooping and Refrigerating Dough
What is the best way to chill cookie dough? It seems simple enough, but I have a definite preference in method. Some people place the entire mixing bowl into the refrigerator covered with plastic wrap, and this is fine method, but I always end up breaking my wrist when scooping the cookie dough to bake.
The process I use is as follows: using a cookie scoop, like this one here, I scoop the cookie dough into rows on a lined half baking sheet—if the dough is too soft to handle, I place it in the refrigerator for 15-20 minutes, or until the dough has cooled enough to scoop. Once all the dough has been scooped into rows of uniformed balls, I cover the cookies with plastic wrap, and place the cookie tray into the refrigerator until the dough balls are properly chilled. When ready to bake, I pull out the number of cookies needed, keeping the rest cold until their turn in the oven.
Another good option is to flash chill the cookie dough by placing it in the freezer for 30 minutes to an hour before baking. I scoop and store the cookies as directed above, only difference being the freezer instead of the refrigerator. If you have the time, the refrigerator option is best, but flash chilling the cookie dough is a good alternative.
A Note On Chocolate
Have you ever wondered why cookies on Instagram look so much better than normal homemade cookies? This used to bother me when I was a novice baker. I wanted mine to look professional too. If those nice chunks of chocolate on top—that come out of the oven like melty pools—are desired, simply reserve a portion of the chopped chocolate, and place a few chunks on top of each scooped cookie before refrigerating. That way, when baked, they will remain on top, giving that professional touch.
Final Tip
Make sure to spoon and level flour for an accurate measurement. Also, feel free to add white chocolate chips for a sweeter cookie, or extra dark chocolate if the opposite is desired. Further, you can certainly use the milk chocolate peppermint bark as an alternative. Happy Baking!
Dark Chocolate Peppermint Bark Cookies
Ingredients
- 3/4 cup salted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 12 ounces dark chocolate peppermint bark, chopped into chunks
Instructions
- Place the butter and sugars into the bowl of an electric mixer, fitted with the paddle attachment, and beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs into the mixing bowl and beat on medium speed until smooth, about 15 seconds. Add vanilla mixing briefly. Scrape the bowl as needed.
- In a medium bowl, combine the flour, baking soda and salt. Place the dry ingredients into the wet ingredients, and mix until just incorporated. Scrape the bowl and mix again for a few seconds. Add chopped chocolate, reserving a few pieces to place on top of each cookie.
- Scoop 3 tablespoon size cookie dough balls onto a baking sheet. Place a few reserved chopped chocolate pieces onto each scoop. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or up to 2 days.
- Once cookies are chilled, line a baking sheet with a silicon mat or parchment paper. Preheat oven to 350 degrees F. Bake six cookies at a time, for 6 minutes, rotating pan, and baking for another 5-8 minutes, depending on desired doneness. The cookies should be golden brown on the edges with a center that still looks soft and light in color.
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