Peppermint Bark Chocolate Cookies

We found this recipe and loved it! We adapted it a little bit by dipping it in the peppermint bark rather than mixing it into the batter which was a fun twist. It made for a great Christmas treat to take to some friends and neighbors.

Peppermint Bark Chocolate Cookies

INGREDIENTS:

1 cup of butter

3/4 cup of brown sugar

3/4 cup of white granulated sugar

1 large egg

1 teaspoon of vanilla extract

1 3/4 cups of all-purpose flour

3/4 cup of unsweetened cocoa powder

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

Pinch of salt

1-2 c. white chocolate chips (to your liking)

white dipping chocolate

candy canes or other peppermints

Directions:

1 Preheat the oven to 350°F.

2 Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.

3 Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

4 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).

5 Fold in the white chocolate chips.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

7 Melt white dipping chocolate with a double boiler or by melting in a microwave safe bowl, 30 seconds at a time stirring in between, until melted. Crush candy canes to very small pieces and mix in the melted chocolate.

8 Dip half of each cookie in the chocolate and lay on parchment paper to cool and harden. (Put in refrigerator for a few minutes to harden quickly.)

Makes approximately 3 dozen cookies.