Peppermint Bark Cookies
Chewy peppermint chocolate cookies with chocolate chips, topped with white chocolate and crushed candy canes
Ingredients
- 75 grams all-purpose flour
- 40 grams natural cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 113 grams unsalted butter melted
- 40 grams granulated sugar
- 40 grams brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1/4 tsp peppermint extract
- 85 grams dark chocolate chips
- 60 grams white chocolate melted
- 6 mini candy canes crushed
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl, whisk together butter and sugars.
- Mix in the egg, vanilla extract, espresso powder and peppermint extract.
- Sift in the flour mixture. Mix until just combined.
- Fold in the chocolate chips until just combined.
- Scoop 1/4 cup cookies and flatten to 1 inch thick disks. Transfer to the baking sheet, leaving 2 inches (5cm) between each cookie.
- Bake for 8-10 minutes, until the center is no longer looks shiny and wet. Cool.
- Decorate with white chocolate and crushed candy canes.