

Ghirardelli Peppermint Bark Chocolate Cookies

15 minutes
Servings: 32 cookies
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup of Ghirardelli 60% cacao Bittersweet Chocolate Chips
- 3/4 cup dark brown sugar, lightly packed
- 1/3 cup granulated sugar
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking soda
- 1 3/4 cups all-purpose flour
- 1 bag (8oz) Ghirardelli Peppermint Bark Mix Ins
Method
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Preheat oven to 350F.
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In a large microwave safe bowl, melt Ghirardelli 60% Cacao Bittersweet Chocolate Chips and butter, by microwaving in 30 second increments and stirring in between until completely melted.
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Add sugars and brown sugar. Stir to combine.
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Add eggs one at a time, mix well after each addition.
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Add baking soda and salt, mix until well incorporated.
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Add flour and stir to combine. Add mix-ins and stir until well distributed.
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Drop by rounded tablespoonfuls onto parchment lined cookie sheets, spacing 2” apart.
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Bake for 9 to 11 minutes until edges are firm and center is still slightly soft.
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Remove and let stand on cookie sheets for 5 minutes. Transfer cookies on to wire rack and allow to cool completely.