Peppermint Bark Chocolate Cookies

If these cookies don't remind you that its Christmas, then honestly, I don't know what will. These cookies are chocolate-y, fudge-y and the chunks of the lovely peppermint bark gives off a cool, sensational cocoa taste. The smell from these cookies from the oven filled the entire house with the scent of Christmas. These cookies are a great paring to have with a nice big glass of milk next to a warm fire and a Christmas tree.

These cookies didn't last long once they came out from the oven. These were a defiant success with everyones taste. Everyone just loved them! I think I may leave Santa some for him. He'll love them!! (wink, wink).

For the peppermint bark, if you want, you can always make your own. Milk Chocolate or White Chocolate. White Chocolate is what I prefer because, One, I find it taste better, and Two, it really gives off a Christmas feel. Now, if you don't want to make your own peppermint bark, you can always find them in specialty store or the candy store. But, if you want an even easier rout, just use white chocolate chips and crushed peppermint candies. Its a great substitution for the peppermint bark because its really the same thing.

Recipe

1 3/4 cup flour
3/4 cup cocoa powder
3/4 cup white sugar
3/4 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 egg
1 tsp. vanilla
1 cup peppermint bark, broken in bite size pieces


1. Preheat oven to 350 degrees.

2. In a medium bowl, cream the butter and sugars together for about two minutes on medium speed or until well incorporated and light in color.

3. Add the egg and vanilla extract until well incorporated. Be sure to scrape the sides and the bottom of the bowl.

4. In another bowl, sift together flour, baking soda, baking powder, salt and cocoa powder. Add to butter mixture slowly, on medium speed, stopping once all of its incorporated. Be sure not to over mix. Fold in peppermint bark.

5. Take small spoonful of the dough and roll into 1 inch balls. Bake for about 12 minutes. Let cool for a few minutes on the pan before transfering to a wire rack to cool completely.