This year, we decided to get a Christmas wreath. I LOVE Christmas with a passion, so I couldn’t NOT get something to decorate. So, even though we didn’t splurge for the tree, we still have something made from a tree and it’s decorated with all of our cute kitchen ornaments (yeah, you should’ve guessed that I’d have kitchen-themed ornaments).
I also spent our “ice day” baking Christmas cookies. Many many many cookies later, I feel…half-way done with my Christmas baking. Gotta love homemade gifts!
These Mini Chocolate Chip Peppermint Bark Cookie Cups are so adorable and perfect for a wintery treat. Can’t beat chocolate and peppermint! Sure, you could bake them like normal cookies on a cookie sheet, but what fun is that? I love how baking them in mini muffin tins makes them more interesting and gives them even more of a center (because I love the center of a cookie!).
Top them off with that amazing Trader Joe’s Peppermint Bark Baking Pieces (or the Andes mint ones that come out this time of year too!) the second they come out of the oven, and the bark melts slightly and glues itself to the top of the cookie cup! Cha-ching! Jackpot!
Merry Christmas! You’re going to be the most popular gal (or guy!) at the cookie exchange!
- 1 cup + 2 Tbs. unbleached all purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1/3 cup brown sugar
- 1/3 cup raw sugar (or granulated)
- ½ cup butter, softened
- 1 egg
- 1 tsp. vanilla extract
- a few drops of peppermint extract
- ½ cup mini semisweet chocolate chips
- ½-1 cup peppermint bark baking pieces (Trader Joe’s or Andes)
- Preheat your oven to 350 degrees F and spray a mini-muffin tin with nonstick spray.
- In the bowl of your mixer, combine the butter, brown sugar and raw sugar. Cream together on medium speed for 2 minutes, until very light and fluffy. Then, add the egg and mix until fully incorporated, then add the vanilla and peppermint and mix together.
- Turn your mixer off. Add the flour, salt and baking soda. Turn your mixer on low and let mix until the dough comes together. Finally, add the mini chocolate chips and mix until they're evenly distributed.
- Use a mini cookie scoop (or 1 tsp.) to scoop a small amount of dough into each compartment of your mini muffin tin. Bake the cookies for 8-9 minutes, or until slightly golden on top and the cookies are pulling away from the sides. After you've removed the cookies from the oven, sprinkle some of the peppermint bark pieces on top of each one.
- Let the cookies cool slightly before using a small spoon or toothpick to help lift each cookie out of the tin. Place each cookie on a wire rack to cool completely. Enjoy! (bake the remaining dough using the same method)