Chocolate Peppermint Bark Cookies: December Mystery Dish

I love me a yummy Christmas dessert…especially when it involves chocolate, cream cheese, and peppermint bark.  I mean, how can it get any better?  These cookies are the perfect impress-your-neighbors or coworkers kind of deal.  Take them to holiday parties, give them as gifts, eat them yourself with a mug of hot chocolate to chase them down… you get the gist.

Basically, these suckers are phenomenal and are begging to be enjoyed!  Just look…they’re jam-packed with bits of luscious peppermint bark and oodles of white chocolate chips!  The dry chocolate pudding mix makes them super soft, and the chocolate cookie base is irresistible!

I actually got the idea for these from my Death by Chocolate Cookie Bars.  I altered the recipe a bit to make it all festive with flavors of the season.  And I served it up in cookie form this time around.

I attended a Christmas party for my church earlier this month, and I took two platefuls of these yummies.  My husband outright refused to let me bring them, because I would be depriving him of their goodness, so I had to remind him that this is the season for giving. 🙂

3/4 c. ( 1 1/2 sticks) butter, softened

1 c. light brown sugar, packed

1 pkg. (3.9 oz.) chocolate instant pudding and pie filling (dry, unprepared)

4 oz. cream cheese, softened

2 large eggs

1 tsp. vanilla

1 1/4 tsp. peppermint extract

2 1/2 c. all-purpose flour

1/4 c. baking cocoa

1 tsp. baking soda

1/2 tsp. salt

1 c. white chocolate chips

1 c. peppermint bark, coarsely chopped

In the bowl of an electric mixer, cream together butter, brown sugar, pudding packet, cream cheese, eggs, vanilla, and peppermint extract.  In a separate bowl, stir together flour, baking cocoa, baking soda and salt.  Add to wet mixture and mix until combined.  Stir in white chocolate chips and peppermint bark.

Roll into 1 1/2″ balls and place on un-greased cookie sheet.  Press each cookie ball with the palm of your hand to flatten slightly.  Bake at 350 degrees Fahrenheit for 9-10 minutes.  Let cool on cookie sheet for 5 minutes before removing to a cooling rack.

I’ve done my part to make the world a better place this month.  These Chocolate Peppermint Bark Cookies can’t help but make the lucky recipients and taste-testers smile and forget about their troubles for a moment or two. 🙂

Check out what the rest of the talented group made this month!

I hope your Christmas was wonderful and that your New Year will be equally amazing!  Be sure to save this recipe for next year, because it’s a keeper!