Description
Indulge in the festive delight of Chocolate Peppermint Bark Sugar Cookies, a perfect holiday treat that blends rich chocolate and refreshing peppermint in a soft, chewy cookie.
Ingredients
Scale
- 5½ cups + 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1 cup (2 sticks) butter, room temperature
- 1¼ cups granulated sugar
- ¾ cup powdered sugar
- ¾ cup canola oil
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 large eggs (room temperature)
- 1 cup dark chocolate (for ganache)
- 1 cup heavy cream
- ¼ cup red jimmies sprinkles
- 36 mini Ghirardelli Peppermint Bark Squares
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, salt, baking soda, and cream of tartar.
- In another bowl, cream butter with granulated and powdered sugars until fluffy. Mix in oil, vanilla, and peppermint extracts.
- Gradually combine dry ingredients with wet mixture. Add eggs one at a time until fully incorporated.
- Scoop tablespoons of dough onto prepared sheets, leaving space between cookies. Top each with red jimmies sprinkles.
- Bake for about 10 minutes or until edges are lightly golden.
- For the ganache, heat heavy cream until simmering; remove from heat and stir in dark chocolate until smooth.
- Once cookies cool, drizzle ganache over each cookie and place a mini Ghirardelli Peppermint Bark Square on top.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg