Alright, let’s get this straight, I ain’t no fancy baker, but I know a good cookie when I taste one. And these Ghirardelli Peppermint Bark Cookies, well, they’re somethin’ special. Don’t go thinkin’ you need a fancy kitchen or a bunch of them highfalutin tools neither. Just some good old-fashioned elbow grease and a hankerin’ for somethin’ sweet.
First off, you gotta understand what makes these cookies so darn good. It’s that peppermint bark, see? That mix of dark chocolate and that white chocolate stuff with the crunchy peppermint bits. Lord, it’s a match made in heaven. Now, some folks like to buy that bark already made, and that’s fine, I guess. But if you wanna make it real special, you make it yourself. It ain’t hard, just melt some dark chocolate and some white chocolate, stir in some peppermint, and crush up some candy canes. Easy peasy.
- Make the Bark: Melt dark and white chocolate. Swirl together. Add peppermint. Sprinkle crushed candy canes. Let it cool and break it up. Simple as that.
- Cookie Dough Time: Some folks use a cake mix for the cookies. Saves time, I reckon. But you can make it from scratch too. Flour, sugar, butter, eggs, you know the drill. Add a little bit of that peppermint extract too, make it extra festive.
- Mix it all up: Chop up that peppermint bark you made – or bought, no judgment here – and stir it into the cookie dough. Don’t be shy, add lots of that bark. The more the merrier, I say.
Now, the bakin’ part. Preheat your oven, you know, get it nice and hot. Drop them cookies on a bakin’ sheet – I just use a spoon, nothin’ fancy – and stick ’em in the oven. Keep an eye on ’em, though. You don’t want ’em burnt. Just till they’re golden brown around the edges. That’s when they’re done just right.
The secret to a good peppermint bark cookie? It’s the chocolate, gotta be good chocolate. And that peppermint, gotta be strong enough to tingle your tongue a bit. And don’t forget the crunch! Them candy canes, they gotta be crunchy. Nobody wants a soggy candy cane, now do they?
When they come out of the oven, let ’em cool a bit. But not too long! A warm peppermint bark cookie with a glass of milk…well, there ain’t nothin’ better, I tell ya. Specially around Christmas time. Makes the whole house smell like peppermint and chocolate. Makes you feel all warm and fuzzy inside.
These cookies, they ain’t just for Christmas, though. You can make ’em any time of year. If you’re feelin’ down, make some cookies. If you wanna celebrate somethin’, make some cookies. If you just got a hankerin’ for somethin’ sweet, well, you know what to do. Make these Ghirardelli Peppermint Bark Cookies. You won’t be sorry.
These cookies, they’re soft too, not like them hard crunchy ones that break your teeth. They just melt in your mouth, all chocolatey and pepperminty and good. Perfect for sharin’, if you’re feelin’ generous. Or perfect for keepin’ all to yourself, if you’re feelin’ greedy. I ain’t judgin’!
And you know what else? These cookies, they’re perfect for Santa. Leave a plate of these out on Christmas Eve, and I bet he’ll leave you some extra-special presents. He likes chocolate, that Santa. And he sure does like peppermint. So these cookies, they’re just the ticket.
So there you have it. My recipe for Ghirardelli Peppermint Bark Cookies. Ain’t nothin’ fancy, just good home bakin’. Give it a try, and let me know what you think. But I reckon you’ll love ’em. Everybody does.
One last thing: If you wanna make these cookies real special, add some extra chocolate chips. Or maybe some nuts. Or drizzle some melted white chocolate on top after they’re baked. Get creative! There ain’t no wrong way to make a cookie, as long as it tastes good.
Now go on and bake somethin’ delicious. You deserve it.
Tags: Ghirardelli, Peppermint Bark, Cookies, Recipe, Baking, Dessert, Chocolate, Peppermint, Holiday, Christmas
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