Chewy Mini Chocolate Peppermint Bark Cookies
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These mini chocolate peppermint bark cookies are a must-make for Christmas! With brownie cookie dough and a smattering of chopped peppermint bark, they are rich, chewy, and everything you love about the holidays. And since they’re mini, you get lots of servings for cookie boxes and parties! Even better, the dough is no chill, so the whole recipe comes together in about 30 minutes.
Ok please send me all of your favorite trashy Christmas movies, because I’m going to need something to watch on my 11-hour plane ride to Germany. I know there’s a million out there, but I want the trashiest of the trashy, please and thank you.
In addition to a sleep mask and some noise cancelling headphones, I will also be sneaking a little bag of these cookies into my carry-on. We’re taking the red eye to Frankfurt and since I can’t sleep on planes, I guess I’ll have to rely on caffeine, sugar, and pure will to survive. Wish me luck and sleepy vibes.
Anyways, I think these are one of my favorite Christmas cookies I’ve ever developed! After my mini peppermint bark cheesecakes last year, I knew I wanted to turn them into a cookie situation. So whipped up a batch of the brownie cookies I developed when I was in pastry school, added some white chocolate bark, and voila.
If you love a chewy, fudgy cookie, then you should definitely give these a try. They are so cute in a cookie box alongside mini gingerbread cookies or even a batch of these easy mini sprinkle cookies!
Good peppermint bark is key
I tested this recipe with a few different brands of peppermint bark, and I found that using a strong, good-quality bark makes all the difference! If the bark doesn’t have a strong peppermint flavor, the chocolate will overpower it.
Usually, I make a batch of homemade chocolate bark cause it’s so easy. But if you want to use store-bought, I’ve had good luck with Ghirardelli or Williams Sonoma!
Making these cookies
For chewy, fudgy cookies, it’s important to under-bake the cookies just a bit. Like brownies! The cookies should be set on the edges, but still a bit shiny on top.
Chocolate dipped
It’s totally optional, but these cookies are even more amazing dipped in white chocolate! Just melt 115 grams (4 ounces) of good-quality white chocolate with 1/2 teaspoon neutral oil. Mix in 1/8 teaspoon of peppermint extract.
Then, dip each cookie halfway in the white chocolate. Place them on a piece of parchment paper and sprinkle the white chocolate with chopped peppermint candies. Set and enjoy!
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No Chill Mini Peppermint Bark Cookies
Ingredients
- 115 grams good-quality dark chocolate (4 ounces)
- 60 grams unsalted butter, cut into cubes (1/4 cup)
- 75 grams dark brown sugar (6 Tablespoons, packed)
- 50 grams granulated sugar (1/4 cup)
- 1 large egg, room temperature
- 1/2 teaspoon pure vanilla extract
- 60 grams all purpose flour (1/2 cup)
- 12 grams Dutch process cocoa powder (2 Tablespoons)
- 1/2 teaspoon espresso powder optional
- 1/2 teaspoon baking powder
- 1/4 teaspoon Kosher salt, I use Diamond
- 60 grams chopped peppermint bark, plus more for decoration (1/3 cup)
Equipment
- Stand mixer or hand mixer
- #100 cookie scoop
- 1 full sheet pan or 2 half sheet pans
Instructions
- Preheat the oven to 350°F (177°C). Line one full sheet pan (or two half sheet pans) with parchment paper. Set aside.
- Fill a pot with about 1-2 inches of water and bring it to a gentle simmer. Add the dark chocolate and unsalted butter cubes to a heatproof mixing bowl. Set the bowl over the simmering water, ensuring that the water doesn't touch the bottom of the bowl. Stir constantly, just until the chocolate mixture is smooth and completely melted. Let it cool slightly.
- Meanwhile, add the dark brown sugar, granulated sugar, and egg to a large mixing bowl. Using a whisk attachment, whip the egg and sugars together for 6-7 minutes, until it's lighter in color and nearly doubled in volume. It should look like cake batter.
- With the mixer running, slowly drizzle the melted chocolate into the sugar-egg mixture until smooth. Scrape down the sides of the bowl to make sure everything is well-combined. Then, stir in the vanilla extract.
- In a small bowl, whisk together the all purpose flour, cocoa powder, espresso powder (if using), baking powder, and Kosher salt. Fold the dry ingredients and wet ingredients together, until the dough is about 80% combined.
- Then, add the chopped peppermint bark. Stir just until the dough is well-combined and there are no more streaks of flour.
- Using a #100 cookie scoop or teaspoon, scoop the batter into small cookie dough balls. Place them about one inch apart on the prepared sheet pan.
- Bake the cookies for 5-6 minutes, flipping the pan halfway through, just until the edges are set and the centers are still a bit underdone. The tops will still be a little shiny. Right out of the oven, place a few pieces of peppermint bark on top of each cookie, if desired. Let the cookies cool on the pan for about 5 minutes, and then transfer them to a wire rack to cool completely. Enjoy!
