• 1 cup unsalted butter, softened
  • 1½ cups white sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped peppermint bark
  • ½ teaspoon fleur de sel (or sea salt)

 

Directions:

  • Preheat oven to 350° F.
  • Prepare a baking sheet with parchment paper.
  • In a large stand mixer, fitted with the paddle attachment, combine the butter and white sugar for 3-5 minutes until light yellow and fluffy.
  • Add the eggs and vanilla and continue to beat together until everything is incorporated. Scrape down the sides periodically.
  • Add the flour, cocoa powder, baking soda and salt and combine until all the dry ingredients are just incorporated.
  • Mix in the chopped peppermint bark.
  • Using a 2-tablespoon cookie scoop, scoop 12 cookies onto the prepared baking sheet. Sprinkle the top of each one with a touch of the fleur de sel and place the baking sheet into the oven.
  • Bake cookies for 10 minutes.
  • Remove from oven and transfer to a cooling rack until they are completely cooled before serving.
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