With leftover Ghirardelli Peppermint Bark squares from the holidays? Make cookies, of course! It takes a little time to unwrap each one of the little square morsels but it's worth it! These cookies taste wonderful and I can only imagine that any of the Ghirardelli square flavors (thinking chocolate caramel!) would taste just as good! I added a cup of miniature chocolate chips so as not to overpower the cookie with peppermint flavor. Bake a double batch! You'll be happy you did.
Enjoy!
Ingredients:
2 1/4 cups unsifted all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter (I used I Can't Believe It's Not Butter cubes)
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 tsp. vanilla
2 eggs
1 1/2 cups mini chocolate chips
2 cups chopped Ghirardelli Peppermint Bark Squares
Preheat oven to 375 degrees.
Combine butter, both sugars, vanilla and eggs in mixer and mix until fully blended. Add dry ingredients and mix. Gently fold in chocolate chips and peppermint bark.
Drop by rounded spoonfuls onto cookie sheets and bake 11-13 minutes until light brown.
I doubled the batch and it made approximately 3 dozen cookies.
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