Do you love that cool mint and chocolate combination especially during the holiday season. Looking for a cookie with that magical combination? Well, look no further with Chocolate Mint Bark Cookies – Day Three Cookie Week 2018. This is my third cookie in my extravaganza of cookies this Christmas season. If you love that chewy cookie with crisp edges, don’t waste one more minute. These cookies are addicting and a kid favorite. Mint does not over power yet adds a burst of mint in each buttery, dark chocolatey bite.
Chocolate Mint Bark Cookies – Day Three Cookie Week 2018
Chocolate Mint Bark Cookies are the perfect make ahead cookie. Dough is refrigerated overnight so you can bake cookies when ready. I enjoy cookies like this because refrigerating the dough gives them that chewy texture. This is a great cookie for making ice cream sandwiches if you dare. Just saying…
Chocolate Mint Bark Cookies – Day Three Cookie Week 2018
Luckily this baking season I found Ghirardelli Holiday Baking Chunks however, you can break up your favorite mint bark for these cookies. Don’t fret, just use what you can find. Andes Chocolate Baking pieces will work, too. Once cookies are baked and cooled drizzle with red glaze if desired. Believe me these cookies will be a hit served just as they are.
Chocolate Mint Bark Cookies – Day Three Cookie Week 2018
Still have some baking to do, try Chocolate Mint Bark Cookies – Day Three Cookie Week 2018. Add a minty burst to your holiday cookie spread. Sure to be a winner…Enjoy and Happy Baking! Leave a comment and #chowdownlowdown with your creations.
Chocolate Mint Bark Cookies – Day Three Cookie Week 2018
Chocolate Mint Bark Cookies
4 cups unbleached all-purpose flour
1 cup Hershey’s Special Dark Cocoa, sifted
2 t. baking soda
1 1/2 t. kosher salt
2 cups (4 sticks) unsalted butter, softened
1 cup granulated sugar
2 cups packed light brown sugar
4 large eggs
2 t. peppermint extract
2 – 10 oz. packages Ghirardelli Holiday Baking Peppermint Chunks or 4 cups white chocolate peppermint bark, chopped
Red glaze, for drizzling (optional)
In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside.
At medium-high speed in bowl of stand mixer, beat butter and sugars until light and fluffy, about 3 minutes, scraping down sides of bowl as needed.
Reduce speed and add eggs, one at a time and peppermint extract, beating well until combined. Add in flour mixture and mix until just combined. Chill cookie dough for at least one hour to overnight.
Heat oven to 350 degrees and line cookie sheets with parchment paper.
Scoop 1-inch balls onto prepared sheets and bake for 9 to 10 minutes until middle of cookie is set. Cookie will crinkle and flatten as allowed to cool for 5 minutes on cookie sheet. Place cookies on wire racks to cool completely.
Once cookies are cooled, drizzle with red glaze if desired. Allow glaze to harden for 30 minutes and store cookies in air tight containers for up to 5 days.
Makes 6 dozen cookies.
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