Since I’ve become a mother I feel like the annual trend I have to keep up with is the mommy cookie exchange. I got invited to a few this year, but opted for the one that offered sangrias. Mommy needs a cocktail this holiday season.
It’s fun to get together with other moms, but I always stress out about my cookies. If only these ladies knew that just a few years ago I made brownies so inedible and deadly my husband called them Chinese fighting muffins.
But over the years I’ve learned to stick with recipes and not go too far off on my own – that’s when I get into trouble. And these peppermint bark cookies were a breeze to make. Thanks to Culinary Concoctions by Peabody for this recipe. I just modified it by adding peppermint bark instead of using chocolate chips and peppermint chips.
- 2 ½ cups flour
- ¾ tsp baking soda
- 1/8 tsp salt
- 1 cup butter (room temperature)
- 1 cup brown sugar
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 eggs
- About 1 cup of chopped chocolate peppermint bark (I used the one from Trader Joe’s)
- Mix all ingredients in a bowl.
- Divide the mixture into quarters. Shape each quarter about 9 inches long. Wrap each quarter in plastic wrap and refrigerate overnight.
- When ready to bake, heat oven to 350 degrees.
- Line cookie sheets with parchment paper. Slice cookie dough into ¾ inch thick disks. Place about 3 inches apart on cookie sheet.
- Bake 10-12 minutes (depending on you oven). Cookies should be slightly browned on the edges. If you bake too long they will get way too hard.
Makes about 3 dozen.
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