Chewy Mini Chocolate Peppermint Bark Cookies

These mini chocolate peppermint bark cookies are chewy, fudgy, and so festive! With brownie cookie dough and a good dose of peppermint bark, they're gorgeous in a cookie box or as an easy party dessert. Even better, you don't even have to chill the dough, so the whole recipe comes together in about 30 minutes!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 60 cookies

Calories: 27 kcal per serving

Ingredients

115 ounces - good-quality dark chocolate
¼ cup - unsalted butter
6 tablespoons - dark brown sugar
¼ cup - granulated sugar
1 - egg
½ tsp - pure vanilla extract
¼ g - all-purpose flour
12 tablespoons - Dutch process cocoa powder
½ tsp - espresso powder
½ tsp - baking powder
¼ tsp - Kosher salt
60 cup - peppermint bark

Instructions

Preheat the oven to 350°F (177°C). Line one full sheet pan 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, 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!

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