Peppermint Bark Stuffed Chocolate Crinkle Cookies
These festive chocolate crinkle cookies are stuffed with peppermint bark for a surprising and delicious holiday treat. They feature a crackled powdered sugar exterior and a soft, fudgy chocolate interior with a refreshing peppermint center.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- ⅓ cup (35 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- ⅓ cup (80 ml) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (60 g) powdered sugar, for rolling
- 6 ounces (170 g) peppermint bark candy, broken into small chunks
Instructions
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar and vegetable oil until well blended. Add the eggs and vanilla extract; whisk until glossy and slightly thickened.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Break the peppermint bark into small chunks and set aside.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a cookie scoop or spoon, take about 1 tablespoon (15 g) of dough and flatten it slightly in your palm. Place 1-2 peppermint bark chunks in the center, then fold the dough around to seal completely, forming a ball.
- Roll the dough ball in powdered sugar until well coated. Repeat with remaining dough.
- Place cookies 2 inches apart on the baking sheets and bake for 10-12 minutes until edges are set and tops develop cracks.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for at least 1 hour to achieve the signature crinkle texture and prevent spreading. Seal peppermint bark chunks tightly inside the dough to avoid melting out during baking. Use good-quality cocoa powder for richer flavor. If dough is too soft after chilling, refrigerate for an additional 15 minutes. Lightly flour hands if peppermint bark sticks while forming cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Fat: 6
- Carbohydrates: 16
- Protein: 1.5
Keywords: peppermint bark, chocolate crinkle cookies, holiday cookies, festive dessert, peppermint cookies, chocolate cookies, easy cookie recipe