I hope you had a wonderful Thanksgiving filled with family, friends, food, and gratitude. I love Thanksgiving because the day after is just as exciting. There is left-over pie and anticipation of the holidays. Let the holiday baking and shopping commence! Clearly I wasted no time getting to the baking part. I had good reason though, my poor Bella girl dropped an iPad on her toe, which turned completely blue and was all the more disturbing looking with the left-over purple sparkle polish on top. Baking cookies always works to cure boo boos, and these were no exception.
Do you have a special holiday baking tradition?
Fresh soft chocolate cookies are so delicious, but when you add melty chunks of white/dark/peppermint bark, they are over-the-top amazing. The dough turned out a little too sweet, so we added a tiny pinch of fleur de sel to the tops before baking and they were perfect. See, licking the spoon is important!
Salted Peppermint Bark Chocolate Cookies
makes about 24
1 cup butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped peppermint bark
1/2 teaspoon fleur de sel or large sea salt
Preheat oven to 350 degrees F.
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the peppermint bark chunks . Drop by rounded tablespoonfuls onto ungreased cookie sheets. Sprinkle with salt if using. Refrigerate 20 minutes.
Bake for 10 minutes or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.