During the last few weeks I have experimented to find the perfect Peppermint Bark Cookie and I finally found a winner.
Kathy's Peppermint Bark Cookies
1 3/4 cups unbleached all-purpose flour
1 1/4 cups unsweetened Dutch-process cocoa powder
2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1/8 tsp. peppermint extract
1/8 tsp. vanilla extract
1 cup Ghirardelli bittersweet chocolate chips
1 cup white chocolate chips
1 1/2 cups peppermint bark, coarsely chopped
crushed peppermint candies
1. Preheat oven to 350 F. Line baking sheets with parchment paper.
2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not overbeat. With a wooden spoon, fold in chocolate chips and peppermint bark.
4. Form ball of dough, each about 1/4 cup; place on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes, rotating sheets halfway through. As soon as you take them out of the oven, sprinkle with crushed peppermint candy. Transfer to a wire rack to cool completely.
Many Hugs and Happy Holidays!
Kathy
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