Description
These No Chill Mini Peppermint Bark Cookies offer a perfect blend of rich dark chocolate and refreshing peppermint bark in a quick, easy-to-make treat. With a tender, slightly underbaked center and crunchy peppermint topping, these festive cookies are perfect for holiday gatherings or any time you crave a delightful chocolate-mint bite.
Ingredients
Chocolate Mixture
- 115 grams good-quality dark chocolate (4 ounces)
- 60 grams unsalted butter, cut into cubes (1/4 cup)
Wet Ingredients
- 75 grams dark brown sugar (6 tablespoons, packed)
- 50 grams granulated sugar (1/4 cup)
- 1 large egg, room temperature
- 1/2 teaspoon pure vanilla extract
Dry Ingredients
- 60 grams all-purpose flour (1/2 cup)
- 12 grams Dutch process cocoa powder (2 tablespoons)
- 1/2 teaspoon espresso powder (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon Kosher salt
Add-ins
- 60 grams chopped peppermint bark, plus more for decoration (1/3 cup)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line one full sheet pan or two half sheet pans with parchment paper and set aside.
- Melt Chocolate and Butter: Fill a pot with 1-2 inches of water and bring it to a gentle simmer. Place the dark chocolate and unsalted butter cubes in a heatproof bowl, then set the bowl over the simmering water without letting the water touch its bottom. Stir constantly until the mixture is smooth and completely melted. Allow it to cool slightly.
- Whip Sugars and Egg: In a large mixing bowl, combine the dark brown sugar, granulated sugar, and egg. Using a whisk attachment, whip the mixture for 6-7 minutes until lightened in color and nearly doubled in volume, resembling cake batter.
- Incorporate Melted Chocolate: With the mixer running, drizzle the slightly cooled melted chocolate mixture into the sugar and egg mixture until smooth. Scrape down the sides to ensure thorough mixing. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate small bowl, whisk together flour, cocoa powder, espresso powder (if using), baking powder, and Kosher salt.
- Mix Dry and Wet Ingredients: Fold the dry ingredients into the wet ingredients until the dough is about 80% combined.
- Add Peppermint Bark: Stir in the chopped peppermint bark just until the dough is fully combined and no flour streaks remain.
- Scoop Dough: Using a #100 cookie scoop or teaspoon, form small dough balls and place them on the prepared pan about one inch apart.
- Bake and Decorate: Bake the cookies for 5-6 minutes, flipping the pan halfway through baking to ensure even cooking. Cookies should have set edges but slightly underbaked centers with shiny tops. Immediately after baking, press a few pieces of peppermint bark on top of each cookie, if desired.
- Cool: Let the cookies cool on the baking sheet for approximately 5 minutes, then transfer to a wire rack to cool completely. Enjoy your festive treat!
Notes
- Using room temperature egg helps in achieving better volume when whipped.
- Flipping the pan halfway through baking ensures even cooking and prevents uneven browning.
- The cookies are meant to be slightly underbaked in the center for a soft, chewy texture.
- Substitute peppermint bark with crushed candy canes if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
