These Peppermint Bark Deep Dish Cookies are a holiday twist on the classic chocolate chip cookie topped with candy cane ice cream.
I put my mind somewhere and apparently can’t find it.
See I went to cookie exchange today, the same one I go to every year.
We also do an ornament exchange on that one as well (I got a cute penguin one of the exchange).
And I exchange gifts with someone there as well.
Plus my friend J got me the cutest little ornament that has gingerbread cookies on a baking sheet (very me).
My point being there was a lot in my hands when I left.
So much so that when I was pretty much all the way home (I do not live close by) I realized that I forgot my cookie tray there.
I figured I have another cookie exchange on Saturday and the hostess of this exchange is going to that one as well (we like our cookies).
But then the hostess called me while I was driving home.
I was about to say I know I left my tray when she uttered very sad news…yes, I had left my tray…and ALL of my exchange cookies as well.
That pretty much sucks broken Christmas bulbs.
So to cheer my cookie-less self up I decided to make a holiday version of the deep dish cookie pie that I had seen on yes, Pinterest.
Peppermint Bark Deep Dish Cookies.
Instead of chocolate chips I used chopped up peppermint bark…and what a good choice that was!
Topped with some candy cane ice cream…screams holiday time.
These are definitely best when eaten fresh out of the oven, but I plan on reheating one later and don’t see it being too much of an issue.
The good news is I can still find my computer and can obviously still bake, so maybe my brain is still working a little. 😛
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Candy Cane Recipes?
- 6 small ramekins (about 4″ diameter)
- Candy Cane ice cream (see recipe HERE)
- Peppermint Bark Cookies (see recipe below)
- Peppermint Bark Cookies:
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 ½ cups brown sugar, packed
- 2 eggs
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 cups peppermint bark, chopped in small pieces
- For the Cookies:
- In the bowl of electric mixer fitted with paddle attachment, cream together the butter and sugars until well blended and fluffy.
- Add eggs, one at a time and beat until well incorporated.
- Into the bowl, add the flour, salt, baking soda, baking powder and mix until just combined. Gently fold in peppermint bark.
- Preheat oven to 375 F.
- Fill ramekins 3/4″ deep with raw, room temperature cookie dough.
- Set ramekins on baking sheet and bake on the middle rack of the oven for 13-16 minutes, or until the top is just slightly golden brown. You’re aiming for slightly undercooked cookies.
- Place ramekins on individual plates or napkins (they’ll be hot) and top with candy cane ice cream, as much or as little as you like.
- These are best served straight from the oven.
- Top with candy cane ice cream.