I know, it's almost March. These cookies are completely out of season. But I'm catching up on my blogging and these are too good to go unpreserved! I made these back when candy canes and peppermint extract were readily available. If you're a chocolate and peppermint fan, bookmark or pin these for your next round of holiday baking! If you're the impatient type, I bet those round red and white peppermint sucking candies would work well instead of candy canes.
Chocolate Peppermint Bark Cookies
Adapted from Sarah's Cucina Bella
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp peppermint extract
2 cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
5 peppermint candy canes, crushed
1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, cream together the butter, sugar, eggs, vanilla and peppermint extract on medium speed until well mixed (about two minutes). In a large bowl, sift together the flour, cocoa, baking soda and salt. With the stand mixer running on low, add the dry ingredients a little at a time until just incorporated. Stir in the semi-sweet chocolate chips, white chocolate chips and crushed candy canes
3. Using a medium cookie scoop (or a tablespoon), drop cookie dough in balls onto the prepared baking sheet leaving about 2-inches between dough balls. Bake for 10-12 minutes until the cookies are cooked through. Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool.