Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Combining chocolate and peppermint, this cookie is delicious and festive.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 60% Cacao Bittersweet Chocolate Chips with butter in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Allow to slightly cool.

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  • Beat eggs and sugar with an electric mixer until light and fluffy. Gradually add chocolate mixture. Blend flour and baking powder together. Stir into chocolate mixture. Stir in chopped Peppermint Bark Baking Bars.

  • Chill dough in refrigerator for 30 minutes.

  • Preheat oven to 375 degrees F. Scoop rounded tablespoons of dough and place 1 1/2 inches apart on a cookie sheet.

  • Bake until edges are set, 10-12 minutes.

Cook's Note:

You can substitute Peppermint Bark Baking Bars with Ghirardelli Peppermint Bark SQUARES, chopped.

Nutrition Facts

165 calories; protein 2.4g; carbohydrates 19.5g; fat 9.3g; cholesterol 20.6mg; sodium 33.2mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/23/2019
These were good but I think they need a little more peppermint flavoring. I am going to try peppermint extract next time instead of vanilla. Read More
(2)