Double Dark Chocolate Peppermint Bark Cookies Step-by-step instructions

Before you start

Before starting, measure all ingredients and have them ready. Melt the dark chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler. Let the mixture cool for a few minutes.

Line a baking sheet with parchment paper and preheat the oven to 350°F (175°C). If using a cookie scoop, have it ready. Also, cut the white chocolate peppermint bark into 1-inch squares and crush the candy canes into small pieces, if not already crushed.

Instructions

Make the Dough

1. 1Prepare the Dough
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, combine the melted dark chocolate, melted butter, and granulated sugar. Whisk until smooth. Add the eggs one at a time, beating well after each addition. Sift in the cocoa powder and stir until just combined. Mix in the peppermint extract.
   Look for The dough will be thick, glossy, and slightly sticky.
   Tip Make sure the melted chocolate is not too hot before adding eggs to avoid scrambling them.
2. 2Scoop and Shape
   Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will spread slightly, so leave room between cookies.
   Look for Each dough ball should be about 1.5 inches in diameter.
   Tip Chill the dough for 15 minutes if it is too sticky to handle.

The dough should be thick, glossy, and slightly sticky, with a deep chocolate aroma. It should hold its shape when scooped but still be soft enough to spread slightly during baking. If the dough is too runny, chill it for 10 minutes before scooping. The mixture will be smooth and uniform, with no streaks of flour or cocoa.

Bake to Fudgy Perfection

3. 3Bake the Cookies
   Bake the cookies in the preheated oven for 10 minutes, until the edges are set and the tops look slightly cracked. The centers will still look moist and slightly underdone, which is perfect for a fudgy texture.
   Look for The cookies will have a matte finish with a few cracks on top.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the cookies will continue to set as they cool.

The cookies will have a matte finish with a few cracks on top, and the edges will be set while the centers remain soft and slightly shiny. The kitchen will smell richly of chocolate and mint. The cookies should be fragrant and slightly puffed, but not browned. They will look underdone in the center, which is exactly what you want for a fudgy texture.

Top and Finish

4. 4Top with Peppermint Bark
   Immediately after removing the cookies from the oven, press a square of white chocolate peppermint bark onto the center of each hot cookie. The residual heat will melt the bark slightly, creating a glossy, gooey topping.
   Look for The bark should soften and begin to melt within seconds.
   Tip Work quickly while the cookies are hot; if the bark doesn't melt, return the cookies to the oven for 30 seconds.
5. 5Add Crushed Candy Canes
   Sprinkle the crushed candy canes over the melted bark while it is still soft. Gently press the candy pieces into the bark so they stick. Allow the cookies to cool completely on the baking sheet for about 10 minutes, then transfer to a wire rack.
   Look for The candy cane pieces should be embedded in the glossy bark.
   Tip Let the cookies cool completely to allow the bark to set before serving.

The peppermint bark should be visibly melted and glossy, with the candy cane pieces embedded in the surface. The cookies will look festive with red and white speckles against the dark chocolate.

The topping should be soft but not runny, and the cookies should be cool enough to handle but still warm. The final texture should be a contrast of crisp bark, crunchy candy, and soft, fudgy cookie.

Common mistakes

One common mistake is overbaking the cookies, which makes them dry and cakey instead of fudgy. The cookies should be removed from the oven while the centers still look moist. Another mistake is pressing the peppermint bark too firmly, which can cause it to break rather than melt.

Press gently and let the heat do the work. Also, be sure to crush the candy canes finely enough—large pieces can be hard to bite into and may not stick well. Finally, do not skip the parchment paper; it prevents the cookies from sticking and makes cleanup easier.

How to tell it’s done

The cookies are done when the edges are set and the tops look slightly cracked, but the centers are still soft and slightly underdone. This typically takes 10 minutes. The residual heat will finish setting the centers as the cookies cool. To check for doneness, gently press the edge of a cookie—it should be firm, while the center gives slightly.

If you prefer a more set cookie, bake for an additional 1-2 minutes, but be careful not to overbake, as the cookies will lose their fudgy texture. The internal temperature of the eggs should reach 160°F (71°C) for food safety, but the cookies will be safe to eat when the edges are fully set.

• Egg dishes: 160°F (71°C) in the thickest part