Ingredient Notes
(For the full recipe, scroll down to the recipe card below).
All-Purpose Flour: use a gluten free flour 1-1 if needed. Espresso Powder – It’s like a bakers secret weapon! Espresso powder enhances and intensifies the chocolate flavor in these cookies. Cocoa Powder: If you can get your hands on the special dark cocoa or dutch process cocoa, try that. If not, regular cocoa works great, too! Corn starch: helps make the cookies chewy Baking Powder: Be sure your baking powder hasn’t expired! It’s always important to check expiration dates when baking. Chocolate chips (milk chocolate, semi-sweet, or dark). I love using semi-sweet for this recipe. Eggs: room temperature Peppermint extract: I love having peppermint extract stashed in my pantry during the holiday season. White chocolate: Use your favorite. I used 2, 4.4 oz. Lindt bars for the frosting. Candy canes and peppermint bark: crush the candy canes up a bit so you won’t bite down on big pieces of candy cane, and break up the bark into pieces to use as garnish.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below).
Success Tips
Cookies might look gooey when you pull them out of the oven, but once they cool they will firm up and be perfect! When melting the chocolate chips and butter, be sure to watch it carefully so the chocolate doesn’t burn. Use a cookie scoop to ensure your cookies are the same size. Spoon and level flour properly: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
Storage
Storage: the unfrosted cookies can be frozen for up to 3 months. Store the freshly baked unfrosted cookies in an air-tight container at room temperature for up to 5 days. Frosted cookies: You can store the frosted peppermint bark cookies in an airtight container for up to 2 days at room temperature, up to 5 days in the fridge, or up to a month in the freezer.
📸 Photos by Sierra Ashleigh Photography
