I have decided that cookies are the world’s most perfect food.
Unlike decadent cakes and pies, they seem so unassuming. Harmless, really. They are so small and handheld and can be eaten with your hands. No forks or dishes necessary! I’ve even known people to stick a few cookies in their pocket in case a cookie emergency pops up later in the day.
Okay, fine. That person was me.
You really don’t have to be hungry to eat a cookie. That’s the magic thing about them. You offer someone a cookie and they never say, “Oh no, I’m so stuffed, there’s no way I can handle a single cookie.” Literally never. If someone ever DOES say that to you, you should run because they are most likely not of this world.
Refusing a cookie is straight up Voldemort sorcery if you ask me.
Also, cookies are Santa’s favorite. And he’s a good guy. Jolly and generous; he loves kids and animals. What’s not to like? If cookies are the official food of Santa, that’s all the stamp of approval anyone could ever need.
These are chewy, crunchy, and so festive for Christmas! I love the pops of red and white against the dark chocolate color.
I used a large cookie scoop to make big cookies, but feel free to use a smaller scoop, just adjust baking time accordingly. These are perfect for gifting. Or keeping and eating.
- 1 ¼ cup salted Challenge Butter, softened to room temperature
- 1 ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 ½ tsp vanilla extract
- 2 cups plus 2 Tbsp all-purpose flour
- ¾ cup dark cocoa powder (Dutch process)
- 2 Tbsp instant chocolate pudding mix
- 1 tsp baking soda
- ¾ cup semi-sweet chocolate chips
- 1 ¼ cup white chocolate chips
- ¾ cup crushed candy cane pieces
- 8 oz vanilla almond bark, melted
- ¾ cup crushed candy canes
Preheat oven to 375.
In the bowl of your mixer, cream together your butter and both sugars on medium speed for about 2 minutes, until fluffy. Beat in eggs one at a time until blended, then mix in vanilla.
In a medium bowl, combine flour, cocoa powder, chocolate pudding mix, and baking soda. Slowly beat into the butter mixture, scraping the sides of the bowl, until a stiff dough forms. Mix in both kinds of chips and peppermint pieces.
Using a large cookie scoop, scoop dough onto ungreased cookie sheets, 3 inches apart. Bake for about 15 minutes, until cookies are flat and crinkly and edges look set. Let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely.
Drizzle cooled cookies with melted vanilla almond bark and immediately sprinkle generously with crushed candy pieces.