Celebrate the holiday season with these irresistible Loaded Peppermint Bark Cookies. Each bite is packed with the rich flavors of dark chocolate, peppermint, and minty Oreos, making these cookies a festive treat. Perfect for holiday parties, cookie exchanges, or simply as a decadent snack, these cookies are sure to bring joy and holiday spirit to your gatherings.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup Dutch-processed cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon instant espresso powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- ½ cup semi-sweet chocolate chips, plus extra for topping
- 10 mint Oreos, coarsely chopped
- 9 oz Hershey Candy Cane Kisses, coarsely chopped, divided for dough and topping
Directions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking soda, espresso powder, and salt. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add both sugars and mix on high for 3 minutes until light and fluffy.
- Add Eggs and Extracts: Add eggs one at a time, mixing after each. Then mix in vanilla and peppermint extracts.
- Combine Dry and Wet Ingredients: With the mixer on low, gradually add the dry ingredients to the wet mixture until combined.
- Fold in Add-ins: Remove from mixer and fold in chocolate chips, Oreos, and ¾ of the chopped Hershey kisses by hand.
- Chill Dough: Cover and chill the dough for at least 30 minutes, or up to 3 days.
- Prepare for Baking: Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Shape and Bake: Form dough into golf ball-sized balls, place on baking sheet 2 inches apart, and flatten slightly. Bake for 8-10 minutes, or until edges are set but centers are slightly underdone.
- Add Toppings: Immediately after baking, press additional chocolate chips and Hershey kisses into the tops of the cookies.
- Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Tips
- Chill the dough to reduce spreading and enhance flavor.
- Flatten dough balls before baking for even cooking.
- Add extra toppings immediately after baking for an appealing look.
FAQs
Q: Can I make the dough ahead of time? A: Yes, the dough can be made up to 3 days in advance and kept refrigerated.
Q: How should I store these cookies? A: Store the cookies in an airtight container at room temperature for up to 1 week.
Q: Can I freeze these cookies? A: Absolutely! These cookies freeze well. Store them in an airtight container and freeze for up to 3 months.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 40 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Conclusion
Loaded Peppermint Bark Cookies are the epitome of holiday cheer in cookie form. With their delightful peppermint flavor and festive appearance, these cookies are perfect for sharing and celebrating the season. Enjoy the delicious combination of textures and flavors that make these cookies a holiday favorite year after year.