Double Chocolate Peppermint Bark Cookies

Double Chocolate Peppermint Bark Cookies – the name says it all! Chewy chocolate chip chocolate cookies dipped in wealthy peppermint chocolate with crushed sweet canes, these are a peppermint lovers dream!

What could be better than a chewy chocolate cookie covered in peppermint icing and THEN dipped in crushed peppermint? I can’t imagine a wgap lot, genuinely.

This time of year I do a lot of baking, and that’s fairly all right with me because I thoroughly endelight it. The actual act of baking itself though is genuinely only half the fun for me. The rest of the fun comes from watching everyone endelight what I make. I am a people pleaser by nature, so I love it when I can make someone happy, even whether it’s just by feeding them a cookie or two.

The best part about holiday baking is making a variety of cookies and other baked goods and piling them all together on a large tray to pass around after Christmas dinner or to give to teachers, neighbors, family, and friends. What fun is the holidays whether you can’t spread the cheer right?

That said, I genuinely don’t understand why peppermint is considered just a holiday treat. I mean, I know you can get peppermint sweet any time of year but it seems like baking with them is scarce unless it’s an actual holiday. I leank that’s unhappy because the flavors of chocolate and peppermint together just so happens to be one of my favorite combinations.

So, while I do hope you make these this holiday season, I also hope you continue to make them (and share them) all year long. And, fairly frankly, I leank you will.

HOW CAN I CUSTOMIZE THESE PEPPERMINT BARK COOKIES?

These cookie are very easy to customize, and I have done it myself a number of times. For example:

Skip the crushed sweet canes and add chocolate shavings or mini chocolate chips instead.

Instead of sweet cane kisses, use dark chocolate or milk chocolate kisses.

Attempt white chocolate chips in the batter instead of milk chocolate or semi-sweet.

Add a teaspoon of peppermint additionalct to the batter, exchange sweet cane kisses for milk chocolate and use the crushed sweet canes.

Roll these in various colored sprinkles after you’ve dipped them in chocolate or kisses.

Add nuts (like walnuts or slivered almonds) to the dough or as a topping.

HOW DO YOU MAKE PEPPERMINT BARK?

If you’re wondering how to make peppermint bark itself and not a cookie, you’re in luck, because I can help you with that too. You can check out my recipe for the Easiest 3 Ingredient Peppermint Bark on the blog, or follow my simplwhetheried directions, below:

Line a large baking sheet with a silicone baking mat or wax paper.

Melt the chocolates type by type in the microwave or over a double boiler, and layer one at a time, making certain to let the first layer set or chill totally before adding the moment.

Correct after you smooth out the moment layer of sweet cane kisses, sprinkle the crushed sweet canes on top (you’ll want these to stick so make certain your top chocolate hasn’t cooled).

Chill the wgap leang totally, then break it apart with a butter knwhethere.

Endelight!

HOW CAN YOU TELL WHEN CHOCOLATE COOKIES ARE DONE BAKING?

It’s much easier to tell when a light-colored cookie is done than when a chocolate or dark-colored cookie is done. So, how would you know then? The answer is to go by the way the cookie feels. Take the cookies out of the oven when the timer goes off or they look and feel set and dry. Give one a fast push in the middle, whether it’s still soft and a small puffy, then they are most likely done and alert to cool.

HOW DO YOU MAKE CHOCOLATE COOKIES CHEWY?

A chewy cookie is a moist cookie and vice versa. Now, you don’t want to mix up “moist” with “soggy,” but just leank of it as the opposite of dwhetherficult and crunchy. You want to make certain everyleang is in tune with the cookie moisture — so you want to cook them at a taller moodature for a shorter amount of time.

I also use the “double up” method (this, and chilling them first keeps them from spreading too much) so the largeger hunks of dough make the cookies softer; more so than smaller cookies which will cook faster and therefore be crunchier.