These ruby-red beauties are full of festive chocolate and peppermint flavor, from the chewy, cocoa-rich cookies to the smooth cream cheese filling and peppermint bark baked inside. A little more peppermint bark chopped and sprinkled on top is the tasty, textural addition that brings it all together.
Peppermint Bark-Stuffed Red Velvet Cookies
Makes about 28 cookies
Ingredients
- 1 1/2 cups (340 grams) unsalted butter, softened
- 2 1/4 cups (450 grams) plus 3 1/2 tablespoons (42 grams) granulated sugar, divided
- 3 large eggs (150 grams), room temperature
- 1 (0.67-ounce) bottle (19 grams) red gel food coloring
- 1 1/2 teaspoons (6 grams) vanilla extract
- 4 1/2 cups (563 grams) all-purpose flour
- 1/2 cup (43 grams) unsweetened cocoa powder
- 1 1/2 tablespoons (22.5 grams) baking powder
- 1/2 teaspoon kosher salt, divided
- 8 ounces (226 grams) cream cheese, room temperature
- 1 (1-pound) package (454 grams) peppermint bark*, divided
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2 1/4 cups (450 grams) sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in food coloring and vanilla.
- In a medium, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. Cover and refrigerate until dough no longer sticks to your fingers when pinched, 30 to 45 minutes.
- In another medium bowl, stir together cream cheese, remaining 3 1/2 tablespoons (42 grams) granulated sugar, and remaining 1/4 teaspoon salt. Cover and freeze for 15 minutes.
- Cut 28 (1/2-inch) pieces of peppermint bark. Finely chop remaining peppermint bark.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Using a 1 1/2-tablespoon spring-loaded scoop, scoop dough (about 26 grams), and roll into balls. Press balls into 2 1/2-inch disks. Scoop cream cheese mixture by 1 1/2 teaspoonfuls (9 grams each), and place a 1/2-inch piece of peppermint bark in center of each, spreading cream cheese mixture to enclose peppermint bark. Place cream cheese mixture and peppermint bark in center of half of disks; cover with remaining disks, and crimp edges closed. Gently shape into balls, and place 3 inches apart on prepared pans; gently press into 2 1/4-inch disks, pressing together any cracks in edges, if necessary. (Refrigerate assembled disks until ready to bake.)
- Bake, one batch at a time, until edges are dry and centers are slightly wet and puffed, 8 to 10 minutes. Immediately top each cookie with chopped peppermint bark. Let cool on pan for 5 minutes. Remove from pan, and let completely on wire racks. Refrigerate in an airtight container for up to 5 days. Let come to room temperature before serving.
Notes
*We used Williams Sonoma Peppermint Bark.
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