Description
Soft and fudgy chocolate cookies topped with smooth melted chocolate and pieces of mint chocolate bark. A rich, layered dessert that balances deep cocoa flavor with a cool mint finish.
Ingredients
Units
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- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 8 ounces mint chocolate bark, broken into pieces
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the milk chocolate chips.
- Scoop dough into rounded balls and place on prepared baking sheets, spacing evenly. Lightly flatten each ball.
- Bake for 9 to 11 minutes until edges are set and centers remain soft.
- Allow cookies to cool completely on a rack.
- Melt additional milk chocolate chips if needed and spread or pipe over cooled cookies, then top each with pieces of mint chocolate bark. Let topping set before serving.
Notes
- Do not overbake, cookies will continue to set as they cool.
- Allow cookies to cool completely before adding topping to prevent melting.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze unfrosted cookies for up to 2 months for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg