Peppermint Bark Cookies
cookies
Peppermint Bark cookies are the one dessert you must make this holiday season! Soft and chewy cookies with just the right amount of crunch from peppermint bark are great for snacking or cookie trays.
Ingredients
- 1 cup salted butter softened
- 1 cup light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups Ghiradelli Peppermint Bark chopped
Instructions
- Preheat the oven to 350°F.
- Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to cream the ingredients together for 3-5 minutes, or until smooth. The sugar should be completely dissolved.
- Add the eggs and vanilla. Continue whisking for about 2 more minutes, or until the mixture is light and fluffy.
- Whisk the flour, baking soda, and baking powder into the wet ingredients on low speed until just combined.
- Fold in the chopped peppermint bark until it is evenly distributed throughout your cookie dough.
- Using a cookie scoop of your hands, drop balls of cookie dough about 1 1/2 tablespoons in size onto a baking sheet and then flatten them into discs. Space your cookies about an inch apart to account for spreading.
- Bake your cookies for 12 minutes and then let them cool on the pan for a few minutes before moving them to a cooling rack. Enjoy!
Notes
Store your cookies in an airtight container on the counter for up to 5 days.