Peppermint Bark Chip Cookies
These festive cookies are made with Peppermint Bark Baking Chips, a special 25th anniversary version of Williams Sonoma’s signature holiday treat, Peppermint Bark. Like the iconic original, the chips feature layers of peppermint-infused semisweet chocolate and creamy white chocolate, and a snowfall of crushed peppermint candies adds a colorful finishing touch. For an extra boost of Peppermint Bark flavor, the chips are mixed into the batter, and they also grace the tops of each cookie.
Ingredients:
- 2 3/4 cups (10 1/2 oz./330 g) all-purpose flour
- 1/2 cup + 2 Tbs. (2 1/4 oz./63 g) Dutch process cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 18 Tbs. (2 1/4 sticks/280 g) unsalted butter, at room temperature
- 3/4 cup (5 oz./150 g) granulated sugar
- 1 cup (6 1/2 oz./200 g) packed dark brown sugar
- 2 eggs, at room temperature
- 2 tsp. vanilla extract
- 2 tsp. peppermint extract
- 12 oz. (375 g) Peppermint Bark Baking Chips
Directions:
Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 350°F (180°C).
In a bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, or using a hand-held electric mixer and large bowl, beat the butter and sugars on medium speed until light and fluffy, 3 minutes, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating until incorporated. Add the vanilla and peppermint extracts and beat to combine.
In three additions, add the flour mixture, beating on low between each addition until no dry streaks remain. Scrape the sides of the bowl, then on low speed, beat in 9 oz. (280 g/about 1 1/2 cups) of the Peppermint Bark Chips. Set the other 3 oz. (90 g/about 1/2 cup) of chips aside.
Scoop and roll the dough into 2-inch (5-cm) balls, each about 2 oz. (60 g). At this point, you can either bake right away, or chill the dough balls, covered, for 30 minutes or up to overnight for a slightly chewier texture and more developed flavor.
Place the dough balls on 2 parchment-lined baking sheets, spacing them at least 2 inches (5 cm) apart.
Bake the cookies for 8 minutes, then top each cookie with 2 to 3 of the reserved Peppermint Bark Chips, pressing them down slightly to submerge into the cookies.
Return to the oven and bake for 5 to 7 minutes longer, until the cookies are set and the Peppermint Bark Chips look melty.
Cool on the baking sheets for 5 minutes, then enjoy the cookies warm, or transfer to a wire rack to cool completely. Makes 22 to 24 cookies.
Williams Sonoma Test Kitchen
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