Holiday cookies are my jam.
Gingerbread, sugar cookie, molasses crackle, peanut butter kiss… I probably love the holiday cookie tray more than the Big Man himself.
While I am obsessed with our traditional favorites, this year I wanted to make something a bit different for Santa’s cookie plate. As I was rooting through my pantry to dig out some chocolate chips, I saw something wonderful – peppermint bark! Since it always seems to be sold out, my mom goes on the offensive and buys several tins at once so we always have the cool/sweet treat on hand.
Chocolate + peppermint are a classic combo, so why not add them to cookies??
I chunked the bark and added it to basic chocolate cookie dough… and I was in love! Definitely a new holiday tradition in my house. I have been churning out batches all week long (and they have been disappearing just as quickly!).
I don’t think that these cookies are going to make it on the plate on Christmas Eve… (sorry, Santa, these babies are all mine!)
These cookies starts with a basic cookie dough.
Sift together flour, cocoa powder, baking soda, and salt.
I know that sifting is another step, but it’s really important. The cocoa gets a bit clumpy and sifting helps work those clumps out. I promise it’s worth it!
Set the dry ingredients aside and grab your stand mixer.
Combine butter, brown sugar, and granulated sugar in the bowl of the mixer. Beat the butter and sugars together until light and creamy.
Add in two eggs and some vanilla.
Then slowly add in the dry ingredients – mix until just combined.
Toss in some peppermint bark chunks and stir through. Pop the completed cookie dough into the fridge and let it chill for 30 minutes while the oven heats up.
Portion out tablespoonfuls of dough, roll them into balls, and pop them onto parchment paper-lined baking sheets. Top the cookies with additional bark chunks. Bake the cookies for 8-10 minutes until fragrant! Transfer the cookies to wire racks to cool before digging in!
Serve with tall glasses of milk to family and friends (or keep them for yourself… I won’t tell!).
So, what’s your favorite holiday cookie?
- 2 cups all-purpose flour
- ¾ cup natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter, softened
- 1 stick margarine, softened
- ⅔ cup granulated sugar
- ⅔ cup brown sugar, lightly packed
- 2 teaspoons vanilla extract
- 2 eggs
- 7.5oz peppermint bark (about 2.5 squares), cut into chunks - save 0.5oz (about half a square) for topping
- In a large bowl, sift together flour, cocoa, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, combine butter, margarine, granulated sugar, and brown sugar. Beat to thoroughly combine.
- Add in vanilla and eggs - beat until well combined. Stop the mixer and scrape down the sides of the bowl before proceeding.
- Carefully add in the dry ingredients, mixing until just combined.
- Add in the peppermint bark chunks. Stir to combine. Pop the cookie dough into the fridge for 30 minutes.
- Preheat your oven to 350 degrees and line baking sheets with parchment paper. Portion out tablespoon amounts of dough, roll into a ball, and place on the baking sheet. Top the dough balls with additional pieces of bark. Bake for 8-10 minutes until fragrant. Let cool on a wire rack before digging in!