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Festive Peppermint Bark-Infused Double Chocolate Chip Cookies: A Flavorful Family Tradition
The holiday season is upon us, and in my family, the arrival of Williams Sonoma peppermint bark marks the official start of our joyous celebrations.
Snagging four containers has become a tradition, and every delightful piece disappears in the blink of an eye.
This year, I decided to infuse that peppermint magic into a classic favorite: double chocolate chip cookies. More than just a sweet treat, these cookies embody the spirit of togetherness and joy that defines our family gatherings.
In this personalized recipe, a blend of semi-sweet chocolate chips and Williams Sonoma peppermint bark creates a symphony of flavors. Topped with an extra sprinkle of chopped peppermint bark, it’s a festive touch that’s visually appealing and utterly indulgent.
So, join me as we embark on a journey to create these Peppermint Bark-Infused Double Chocolate Chip Cookies – a piece of my family’s holiday joy that I’m thrilled to share with all of you. Let’s make this season a little sweeter together!
If you enjoy these Peppermint Bark-Infused Double Chocolate Chip Cookies, you’ll love exploring more of my handcrafted recipes on my website and that brings joy to every occasion.
Festive Peppermint Bark Double Chocolate Chip Cookies
Flavorful goodness in every bite, these cookies will thrill a crowd instantly.
Ingredients
- 1 cup all-purpose flour (120g)
- 1/3 cup natural unsweetened cocoa powder (33g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (113g)
- 1/2 cup light brown sugar (110g)
- 1/3 cup granulated sugar (66g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips or dark chocolate chunks
- 1 cup chopped Williams Sonoma peppermint bark (180g)
- 1/2 cup additional chopped peppermint bark for topping (optional)
- 1 teaspoon peppermint extract (optional)
Instructions
- Preheat Your Oven: To 375°F (190°C) and line two baking sheets with parchment paper.
- Sift and Mix: In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars: In a large mixing bowl or using a stand mixer, beat butter and sugars until light and fluffy (about 3 minutes).
- Add Egg, Vanilla, and Peppermint extract: Incorporate egg and vanilla, beating until well combined.
- Gradually Add Dry Ingredients: With the mixer on low speed, gradually add the sifted flour mixture, mixing just until combined. Stir in the chocolate chips and/or chopped peppermint bark.
- Scoop and Bake: Using a cookie scoop, place 1½ tablespoon-sized balls of dough onto the prepared cookie sheets, about 2 inches apart. Optionally, sprinkle additional chopped peppermint bark on top.
- Bake to Perfection: Bake for 10 minutes or until the cookie edges are firm. Let them cool on the sheets for 5 minutes before transferring to wire racks. Store the baked cookies in an airtight container for up to 5 days.
Notes
Tips for Success:
- Use a cookie scoop for consistent sizing.
- Ensure your light brown sugar is soft and moist for the best cookies.
- Line your sheet pans to help cookies bake more evenly.
Experiment with different types of chocolate chips for added variety
Enjoy this cookie recipe, and let it inspire you to explore the richness of simple, elegant cooking. Whether you’re enjoying a quiet evening at home or hosting a dinner party, this soup is sure to impress and satisfy.
If you’re on the hunt for more chic and unique home decor ideas, dive into a world of elegance and inspiration with Just Jeannie’s collection of posts and tutorials by clicking here.
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