Chocolate Peppermint Bark Cookies
Adapted from Ghirardelli recipe
Ingredients
- ½ cup butter unsalted
- 1 ⅓ cups chocolate chips* semi-sweet or dark
- ¾ cup dark brown sugar lightly packed
- ⅓ cup white sugar
- 2 eggs
- 1 tsp baking soda
- 1 tsp salt
- 1 ¾ cups all-purpose flour
- ⅓ cup white chocolate chips*
- ⅓ cup peppermints/candy canes* crushed
Instructions
- Preheat oven to 350℉. Prep cookie sheet(s) by lining with parchment paper.
- In a large microwave-safe bowl, melt 1 cup of chocolate chips (set the remaining ⅓ cup aside) and butter by microwaving in 30 second increments and stirring until completely melted.
- Stir in brown and white sugar. Add eggs one at a time, mixing well after each addition.
- Add baking soda and salt, mixing afterwards. Add flour and stir until well combined.
- Finally, mix in white chocolate chips, peppermint, and remaining chocolate chips.
- Drop by rounded tablespoons onto cookie sheet. Bake for 8-10 minutes until edges are firm and center is still slightly soft.
- Remove from oven and let stand on cookie sheet until slightly cooled, about 5 minutes. Transfer cookies to wire rack to cool completely.
Notes
*In place of white chocolate chips, peppermint, and 1/3 cup of chocolate chips, you can use the pre-mixed “Ghirardelli Peppermint Bark Mix-Ins.” You can also mix and substitute these three ingredients as desired (e.g., 2/3 cup peppermint, 1/3 cup white chocolate, and no chocolate).