These chocolate peppermint bark cookies take thick, rich chocolate cookies and top them with peppermint buttercream and peppermint bark.
Ingredients
Cookies
½cupunsalted butterroom temperature
¾cuplight brown sugarpacked
2Tablespoonsgranulated sugar
1large eggroom temperature
2teaspoonsvanilla extract
1& ¼ cup all purpose flour
½cupunsweetened cocoa powder
½teaspoonbaking soda
¼teaspoonsalt
Peppermint Bark
½cupsemi-sweet chocolate chips
½cupwhite chocolate chips or chopped baking bar
1Tablespooncrushed peppermint candies
Buttercream Frosting
½cupunsalted buttersoftened
4cupsconfectioners sugar
3-4Tablespoonsmilk
1teaspoonvanilla extract
¾teaspoonpeppermint extract
Instructions
For the Cookies
In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream the butter, brown sugar, and white sugar until fluffy and well combined.
Mix in the egg and vanilla extract.
Add in the flour, cocoa powder, baking soda, and salt. Mix until just combined.
Cover and chill the dough in the refrigerator for at least 30 minutes. (Meanwhile, you can use this time to make your peppermint bark.)
When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
Divide the dough into 6 equal portions, form each portion into a ball, and place them on the lined cookie sheet.
Bake the cookies for 10-12 minutes. Let the cookies cool on the baking sheet for 10 minutes then transfer them to a cooling rack.
For the Peppermint Bark
Line a baking sheet with parchment paper and set aside.
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each, until melted and smooth. Spread the melted chocolate out in an even layer on the parchment paper.
In a separate bowl, repeat the process with the white chocolate; melting and spreading it on top of the semisweet chocolate.
Sprinkle with peppermint pieces.
Refrigerate for 30 minutes, or until set. Let sit at room temperature for 15 minutes before breaking into pieces.
For the Peppermint Buttercream
Use a hand-held or stand mixer fixed with a paddle attachment to whip together the butter, confectioners sugar, 3 Tbsp of milk, vanilla extract, and peppermint extract. Add a bit more milk as needed to thin out the frosting to reach your desired consistency.
Transfer the frosting to a piping bag with a round tip or a freezer bag with the tip snipped off. Pipe the buttercream in a swirl on top of the cooled cookies.
To Assemble the Cookies
Top each cookie with a few pieces of peppermint bark.
Add additional crushed peppermint pieces to the tops of cookies, if desired.
Notes
This recipe makes 6 jumbo cookies. To make smaller cookies, divide the dough into 12 portions but keep an eye on them in the oven because the baking time will be reduced.You can often find pre-crushed peppermint candies or crushed candy canes in the baking aisle during the holiday season. To crush your own, place the candies in a freezer bag and crush using a rolling pin of the smooth end of a meat tenderizer.