Double Chocolate + Peppermint Bark Cookies

double chocolate + peppermint bark cookies | Recipe via DisplacedHousewife

Double Chocolate + Peppermint Bark Cookies
 cookie season

Hello. How are you? I hope you’ve been doing well. I hope that Thanksgiving was everything you wanted it to be. We had lots of fun and maybe a little too much cheer. Yep, that’s possible. Let’s just say the Pomegranate + Rosemary Cocktails were a hit…I think I should share with you? Maybe later this week. But let’s talk about cookies today. I feel like cookie season is upon us. There’s always an event to take cookies to around the holidays…your kid’s classes, cookie exchange or my favorite reason to make cookies? Just cause.

I love myself some peppermint bark. You can shove it in any sweet confection and it’s suddenly a holiday party in your mouth. Last year I made these Chocolate Crinkle + Peppermint Bark Cookies — they are ballers. Go ahead, take a look and come right back. These double chocolate + peppermint bark cookies are our peppermint bark cookie of 2015. And they’re beauties. She’s soft and chewy on the inside and has the slightest chocolate crust on the exterior. I added some peppermint extract to drive home that Thin Mint feeling and then a hella ton of coarsely chopped peppermint bark. These are easy to make…some interesting things to note: there is no butter in these and the dough is dense…umm, I think that’s it. Make them. Eat them. Share them. Tell me all about it. xoxo

PS They’re really pretty to look at.

double chocolate + peppermint bark cookies | DisplacedHousewife

double chocolate + peppermint bark cookies | Recipe via DisplacedHousewife

Double Chocolate + Peppermint Bark Cookies

Make 2 1/2 Dozen (of big cookies)

INGREDIENTS

  • 8-ounces semisweet chocolate, coarsely chopped
  • ½ cup sunflower oil (or other light-flavored oil)
  • 3 large eggs, room temperature
  • 1/2 teaspoon pure peppermint extract
  • ¾ cup light brown sugar, packed
  • ¾ cup granulated sugar
  • 1 cup bread flour
  • 3/4 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoon sea salt
  • 1 ½ cups chopped peppermint bark

INSTRUCTIONS

  1. Place 8-ounces of chocolate + oil in a large, microwave safe bowl and melt in the microwave (I usually do 1 minute on High, but microwaves are funky so keep an eye on things). Stir the chocolate to get rid of any chunks. Sometimes it will look chunky, but if you give it 20 or so stirs, you’ll get rid of all of the chunks without overheating (scalding) it. Set it aside to cool a beat.
  2. Whisk in the eggs, peppermint extract, brown and granulated sugar. This mixture will be thick…don’t panic. Set aside.
  3. In another bowl whisk together the bread flours, all-purpose flour, cocoa powder, baking powder and baking soda and sea salt.
  4. Pour the flour mixture into the chocolate mixture. Add the chopped peppermint bark. Mix until just combined.
  5. Chill cookie dough for 30 minutes in the fridge.
  6. Preheat your oven to 375 degrees F. Line your cookie sheets with parchment paper and place a rack in the top third of your oven.
  7. Roll together 2 tablespoons of dough and allow at least two inches between the dough balls. Try to make them as spherical as possible. Only put 9 cookie balls on a standard-size cookie sheet. They will spread a touch while baking.
  8. If you have the time, I highly recommend either freezing these dough balls for 10 minutes or placing them in the fridge for 20 minutes. This will keep cookie spread to a minimum. If you have a small freezer, you could set them on a dish and then transfer to your baking sheet.
  9. Cook for 11 minutes on the top rack. You want to slightly undercook these.
  10. Allow the cookies to cool on the sheet for 5-10 minutes, or until they come off easily.
  11. You’re done. That’s an easy cookie, right?
On My Mind

double chocolate + peppermint bark cookies | Recipe via DisplacedHousewife

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6 Comments

  • Steph 2016/12/21 at 5:44 AM

    These cookies are insaaaaane. SO delicious and perfectly flavored. I used bittersweet chips, all white whole wheat flour, and TJ’s peppermint bark, and man, oh, man. I’m in love. I baked only six cookies tonight. Will bake the rest on Christmas Eve! Thank you for a fantastic recipe!

    Reply
    • DisplacedHousewife 2016/12/21 at 4:43 PM

      Stephanie — first, LOVE white whole-wheat flour. It’s the best!! Second…loving the addition of peppermint bark!! I am SO GLAD these are part of your holiday!! All the feels!! xoxoxo

      Reply
  • shreya 2015/12/11 at 4:32 PM

    these look amazing. wondering how they differ in texture/flavor/feels from the chocolate crinkle cookies you linked to? just deciding which to make first…

    Reply
    • DisplacedHousewife 2015/12/11 at 5:31 PM

      Hi Shreya!
      These are soft and chewy, with a touch of crisp exterior…they also have a good peppermint kick added from the extract. The chocolate crinkles are fudgy and soft…with the peppermint flavor coming only from the bark. Does that help? These cookies are quicker to make, while the crinkles require the extra (though not strenuous :)) step of rolling in the sugars. Please let me know which you make — I hope you enjoy!!
      Rebecca xoxo

      Reply
  • Josh 2015/11/30 at 1:18 AM

    This looks good

    Reply
  • Olivia 2015/11/29 at 9:32 PM

    Omg peppermint bark cookies!!?? You have a recipe for everything!

    Reply

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