Nothing gets me more in the holiday spirit than sitting on the couch with a box of peppermint bark to myself. Normally a hater of white chocolate, there's just something about the way it pairs with bitter dark chocolate and crunchy, minty candy cane pieces that I can't resist. While the stuff is good enough on it's own, the thought of stuffing chunks of it into soft, chocolate cookie dough and baking them until those chunks melted throughout the warm cookie was too tempting not to try. The chocolate cookie base that I use here is based off of a Pioneer Woman recipe (love you Ree,) and yields some of the darkest, chewiest, and most addicting cookies you will ever put in your mouth. I've used both regular and dark cocoa powders when making these cookies, and I would definitely urge you to use a dark chocolate cocoa powder, because it truly does give the cookies a richer and more sophisticated flavor.
I want to apologize in advance for not having any pictures of the final cookie, but they were all too horrendous to show you. I'm sure you can imagine how delicious-looking they are, and if you can't, then that's another reason to go make these babies.
Ingredients:
-2 & 1/2 stick of room temperature butter
-2 cups of sugar
-2 eggs
-1 tbsp of vanilla extract
-2 cups of flour
-heaping 3/4 cup of cocoa powder (preferably dark)
-1 & 1/2 tsp of baking soda
-1 tsp of salt
-1 cup of peppermint bark chunks
Recipe:
-Preheat the oven to 350 degrees
-Cream together the butter and sugar until light and fluffy
-Add the eggs, mixing after you add each one
-Add in the vanilla and mix just until combined
-Stir together dry ingredients
-Pour those dry ingredients into the butter mixture in batches, mixing just until combined
-Stir in peppermint bark chunks
-Roll into balls and bake for 9 to 11 minutes
No comments:
Post a Comment