Peppermint Bark Chocolate Chip Cookies

 

These Peppermint Bark Chocolate Chip Cookies are an annual favorite.  I came across this recipe on Heidi Swanson’s blog, 101cookbooks.com, several years ago and I have been making them for Christmas ever since.  They are a variation on the famous Neiman Marcus cookie recipe.  Heidi has changed her recipe but I am still using the original.  If you give her updated version a try let me know how they compare.  
 

These cookies are always gone by the end of a party – literally not one left after I serve them.  They taste like chocolate chip cookies with a minty finish.  They have been dubbed the “fresh breath” cookies by a few of my friends, which is an added bonus for when you are caught under the mistletoe. 
 

Peppermint Bark Chocolate Chip Cookies

1/2 C. (1 stick) unsalted butter, softened

1 C. light brown sugar

3 Tbs. granulated sugar

1 large egg

2 tsp. pure vanilla extract

1 3/4 C. all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp salt

12-14oz peppermint bark, chopped

 

1.       Preheat oven to 300 degrees.  Cream softened butter with the sugars using an electric mixer on medium speed until fluffy.  Scrape down sides as needed.  Beat in the egg and vanilla extract for another 30 seconds.

2.       In a medium mixing bowl, sift together the dry ingredients.  Add the dry ingredients to the butter mixture, beating at a low speed for about 15 seconds.  Stir in the chopped peppermint bark.

3.       Using a 1/2 ounce scoop or a 1 Tbs. measuring spoon coated with nonstick spray, drop cookie dough onto ungreased cookie sheet lined with parchment paper, about 2 inches apart (more if your cookies are larger).  Bake for about 8 minutes, until very slightly browned around the edges.  Bake for a few additional minutes if you prefer a crisper cookie (about 10 minutes).  Cool on cookie sheet for 2 minutes and transfer to a wire rack to cool completely.  Store in an air-tight container for up to 4 days.
 

Makes about 4 dozen mini cookies

 

• Heidi’s updated version of the recipe appears at: http://www.101cookbooks.com/archives/000015.html
• As Heidi notes, don’t substitute crushed candy canes for the peppermint bark.  The peppermint chunks need a little chocolate to float on, otherwise they leave little pock marks in the cookies.
• I make these into mini cookies so they are bit size, but they are equally great in a larger version.  Adjust the cooking time if you are making them larger; 20-25 minutes, depending on whether you like them chewy or crisp.  
• Peppermint bark can be pricey if you get it from Williams-Sonoma or a similar high-end store.  I have found it for less at Trader Joe’s, Century 21 and certain Duane Reade stores (i.e. Lincoln Center DR carries it downstairs by the Christmas goods).  Of course, you could always make your own, which will always be less expensive than buying it pre-made.