My Chocolate Peppermint Bark Crinkles make the perfect minty Holiday cookies for your family, friends and co-workers!
For those of you that love mint, peppermint or chocolate crinkles – I’ve got you covered!
Let’s be honest, I wouldn’t be much of a blogger if I didn’t do at least one cookie for the Holidays with some type of mint. I know lots of people love mint and chocolate together. It’s just one of those magic combos that works so well together!
Of course the fact that they’re made with Dove Peppermint Bark doesn’t hurt either! Okay, okay, these cookies are pretty darn good if I do say so myself, and by pretty darn good I mean SCRUMPTOUS!
As you can see if you try, you can pretty much make out the Dove imprint on the chocolate. It doesn’t bother me a bit.
However, IF this bothers you, it’s easy to get rid of! After you press the Peppermint Bark into the cookie allow the cookie to sit out at room temp for a while on a cooling rack. As the heat from the cookie softens the chocolate, the imprinted Dove word will just kind of fade away.
Remember, they’re your cookies make them however you like them!
Just be sure to put the cookies in fridge after that to allow the cookies to set up a bit.
This is what a cookie looks like when it’s placed in the fridge right away. I wanted to be able to show you guys the beautiful layers. It’s always nice to see what the middle of the cookie will look like.
Chocolate Peppermint Bark Crinkles
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup granulated sugar
1/4 vegetable oil
2 eggs, room temperature
1/2 teaspoon vanilla extract
1/2 cup Sparkling Sugar, red & green
1 bag (7.94 oz.) Dove Peppermint Bark
1. In a small bowl, mix together flour, cocoa, baking powder, and salt.
2. In a large bowl, whisk together sugar, oil, eggs, and vanilla until well blended.
3. Stir dry mixture into we mixture until just combined. Cover bowl and refrigerate for 2 hours. It may take a bit longer.
4. Heat oven to 350 degrees F. Place red and green sparkling sugar in a small bowl. Roll cookie dough into 1 inch balls, roll in sugar mixture, and place about 2 inches apart on parchment-lined cookie sheets, or on cookie sheets lined with baking mats.
5. Bake for 11-13 minutes. While baking unwrap Peppermint Bark squares. When cookies are done baking, immediately press a Peppermint Bark square in each cookie. Place cookie sheet in refrigerator or freezer. This allows the Peppermint Bark to keep its nice shape. When Peppermint Bark is set, remove from refrigerator and store in an airtight container in fridge or at room temperature.
Makes 12-16 Cookies.
Recipe adapted from: Food.com.