Ghirardelli Peppermint Bark Chocolate Cookies
Servings: 24-28 cookies
- 2 (3.5oz) bars Ghirardelli Peppermint Bark Baking Bars
- 1 cup All-purpose flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Table salt
- 1 1/2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 4 tablespoons Butter, unsalted
- 3/4 cup Granulated sugar
- 2 Eggs
- 1/4 teaspoon Peppermint extract, optional
Preheat oven to 350F. Chop Ghirardelli Peppermint Bark Baking Bars into bite size pieces about 1/4-inch chunks.
In a small bowl mix together flour, baking powder, and salt, set aside.
In a medium 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.
To the melted chocolate mixture, add sugar, eggs, and peppermint extract if using. Mix well until combined.
Add dry ingredients and stir until no dry ingredients remain.
Add Ghirardelli Peppermint Bark Baking Bars chunks and stir until incorporated.
Drop by rounded tablespoonfuls onto parchment lined cookie sheets, spacing 2-inches apart.
Bake for 10-12 minutes until cookies are slightly puffed, edges are firm and center is still slightly soft.
Remove and let stand on cookie sheets for 5 minutes. Remove and cool on wire racks.