This cookie is based on a traditional Southern favorite, Red velvet cake. Adding chunky peppermint bark pieces to these cookies makes them just about PERFECT for the Holiday Season!
I know there are a lot of Red velvet fans out there! It’s just one of those flavors that makes so many people happy, and that’s a wonderful thing!
If you’re like me and you like mint, but don’t always love it, you will LOVE the Dove Peppermint Bark in these cookies! If you’re already a fan of Dove Peppermint Bark and LOVE it, you will go CRAZY over how good this chocolate is in these cookies!!
There’s a slightly crunchy, dark chocolate bottom on these candies and it is wonderful! You want the pieces of chocolate kind of chunky, it just makes the cookie so much more indulgent. 🙂
Hope you enjoy!
This recipe starts with a mix, because Red Velvet Cake Mix is pretty darn good these days.
So, we’re going to start with the classic flavor of red velvet, and add delicious chunks of peppermint bark, along with a few other yummy ingredients.
What do you get when you combine a few great ingredients? An excellent cookie, of course! And, these Chunky Peppermint Bark Red Velvet Cookies are excellent.
You decide how much powdered sugar you want to sprinkle on these cookies, and you’re set. These cookies always make for a beautiful presentation, and a wonderful gift during the holidays.
Chunky Peppermint Bark Red Velvet Cookies
4 ounces Light Cream Cheese, softened
1/2 cup butter, room temperature (1 stick)
1 egg, room temperature
2 teaspoons vanilla extract
1 box (regular size) red velvet cake mix, I like Duncan Hines, any brand will do
1 bag (7.94 oz.) Dove Peppermint Bark Silky Smooth Dark Chocolate PROMISES – coarsely chopped
1/4 cup confectioners’ sugar for dusting and rolling, if desired
1. Using a stand mixer or, in a large bowl with an electric mixer, cream the lower fat cream cheese and butter until smooth. Both must be room temperature in order for this to work
2. Beat in the egg. Then beat in the vanilla extract. Beat in cake mix. Stir in chopped Peppermint Bark by hand.
3. Cover and refrigerate for at least 30 minutes to firm up so that you can scoop the dough into balls with a cookie scoop, or roll the dough into balls by hand. If dough becomes to warm, pop it back in the fridge for a bit.
4. After the dough has chilled enough to scoop into balls and make the cookies, preheat the oven to 350F degrees. Place cookie dough balls on a cookie sheet, 2 inches apart, lined with parchment paper, or a cookie sheet lined with a silicone mat. A greased cookie sheet will also work.
5. Choose one of these methods before you bake your cookies.
- Bake cookies as they are with no confectioners’ sugar, and sprinkle with a little confectioners’ sugar after they’re baked.
- Roll cookie balls in confectioners’ sugar before baking, like you would with any other crinkle type cookie.
- Top cookies with your favorite cream cheese frosting.
- Bake cookies as they are with nothing more added and enjoy.
6. Bake cookies for about 12 minutes, or until set at edges and just barely set at center when lightly touched. Cool 2 minutes on cookie sheet, then carefully remove cookies with a spatula to wire racks to cool completely. The cookies should remain soft and gooey, they will set up a bit more after they’re cooled.