Sweet Tooth: Chocolate Peppermint Bark Cookie

Here’s a twist on the recipe. The key to making these cookies taste delicious is to load them up with the peppermint bark. This dough also freezes really well. So, as I mention in the head notes below, make a big batch, cook half of them and shape the other half into dough balls. Freeze them on a cookie sheet until hard and keep them in a freezer-proof plastic bag – ready to bake anytime.

Using the right kind of peppermint bark is important. In my opinion thick is better than thin. You can get good (thick) peppermint bark on the cheap at Trader Joes ($9/lb). You can also easily make your own bark

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Nearly a pound of peppermint bark goes into these cookies, not quite, but close. “This is a large batch of cookies, bake off half of them, form the rest of the dough into cookie-sized balls, and place them in freezer bag for later use if you wish”.

3 cups whole wheat pastry flour (or unbleached all-purpose flour)
1 cup non-alkalized cocoa powder
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
3/4 teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 cups peppermint bark, roughly chopped
1/2 cup miniature chocolate chips (optional)

Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.

Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.

In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark, and optional chocolate chips by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 – 14 minutes, until very fragrant. Cool on wire racks.

Makes 2 to 3 dozen medium-large cookies.

Recipe for Peppermint Bark:

Ingredients

* 12 oz. of high-quality white chocolate chips or dark chocolate chips
* 5 regular sized candy canes, crushed up
* 1/2 teaspoon of peppermint extract

Method

1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer’s instructions. Once melted, add the peppermint extract and stir.

2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.

3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.

For More Recipes like these check out 101Cookbooks.com

“L♥VE IT!!”

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