Peppermint Bark Chocolate Chip Cookies

Double Chocolate Peppermint Bark Cookies Creme De …

WEBDec 21, 2018 · Instructions. In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, …

Rating: 4.9/5(64)
1. In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended.
2. Gradually mix in dry ingredients on low speed until just incorporated, don't over mix. Stir in the chocolate chips by hand. (I reserve 1/4 cup for adding at the end) Cover TIGHTLY and chill for 2 hours or overnight.
3. Preheat oven to 350 degrees and take the dough out of the fridge while the oven is preheating.
4. Roll 2-3 tablespoons of cookie dough into a ball. Break the ball in half and place one half on a baking sheet. Top with second half of the dough ball and press down to flatten slightly. Press a few extra chocolate chips in the top (optional). Repeat with remaining dough and place on a lightly greased baking sheet two inches apart.

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Peppermint Bark Cookies Sally's Baking Addiction

WEBNov 26, 2018 · Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Whisk the flour, cocoa powder, …

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
2. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. On low speed, slowly mix into the wet ingredients until combined.
3. Divide the dough into 2 equal parts. Dust your rolling pin, cookie dough, and work surface with cocoa powder. Roll each portion out to about 1/4″ thickness on a piece of parchment paper or silicone baking mat. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory so the cookies hold their shape. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2.5 inch circle cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheets. Re-roll the remaining dough and continue cutting until all is used.

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