Peppermint Bark Cookies
Crisp on the outside, soft in the middle, and unapologetically festive - these Peppermint Bark Cookies mean business. Rich chocolate dough meets creamy white chocolate and a proper hit of peppermint, finished with that classic candy-cane crunch we all grew up loving.
Prep time 10 mins
Bake time 10 mins
Makes 12
Equipment:
Tala Performance Baking Tray 41 x 28cm
Ingredients:
150g unsalted butter, softened
1&1/2 cup plain flour
1/2 cup cacao powder
1/2 cup caster sugar
2 large eggs
1 teaspoon mint extract
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
200g peppermint chocolate bark, chopped (homemade or shop bought)
To finish
2 candy canes, crushed
Method:
1. Beat the sugar and butter together until nice and creamy.
2. Add the eggs and peppermint extract and mix until well combined.
3. Fold in the flour, cacao powder, baking soda, salt and baking powder.
4. Add the peppermint chocolate bark and mix.
5. Roll the dough into 12 equal balls. Slightly flatten each ball with your hand.
6. Place the cookies onto 2 large baking trays, lined with greaseproof baking paper. Make sure to leave enough space between them. Sprinkle with some crushed candy canes.
7. Bake in a preheated oven to 200°C/180°C fan/gas mark 6 for 10 mins.
8. Enjoy!