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Double Chocolate Peppermint Bark Cookies recipe | lecremedelacrumb.com
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Double Chocolate Peppermint Bark Cookies

Double Chocolate Peppermint Bark Cookies - the name says it all! Chewy chocolate chip chocolate cookies dipped in rich peppermint chocolate with crushed candy canes, these are a peppermint lovers dream! 
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 40 minutes
Servings 16 cookies
Calories 156kcal
Author Tiffany

Ingredients

  • 1 cup flour
  • cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 10 tablespoons unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ cups milk chocolate or semi sweet chocolate chips
  • 1 bag Hershey Candy Cane Kisses unwrapped
  • ¼ cup crushed candy canes

Instructions

  • In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended. 
  • Gradually mix in dry ingredients on low speed until just incorporated, don't over mix. Stir in the chocolate chips by hand. (I reserve 1/4 cup for adding at the end) Cover TIGHTLY and chill for 2 hours or overnight. 
  • Preheat oven to 350 degrees and take the dough out of the fridge while the oven is preheating. 
  • Roll 2-3 tablespoons of cookie dough into a ball. Break the ball in half and place one half on a baking sheet. Top with second half of the dough ball and press down to flatten slightly. Press a few extra chocolate chips in the top (optional). Repeat with remaining dough and place on a lightly greased baking sheet two inches apart.
  • Bake for 10-12 minutes until the tops of the cookies are just set. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. 
  • Once cookies are cooled, place peppermint candies in a microwave safe bowl and microwave on half power for two minutes. Stir, return to microwave in half power in 20 second increments stirring after each until smooth. 
  • Dip cookies into melted peppermint candy, then place on a parchment or wax paper-limed baking sheet and immediately sprinkle with crushed candy canes. Allow to cool until hardened (about 5 minutes if you place it in the fridge or freezer). Store in airtight container up to 5 days (best served by 3 days). 

Notes

Store in airtight container at room temperature. 

Nutrition

Calories: 156kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 79mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 234IU | Calcium: 18mg | Iron: 1mg