Ingredients
Scale
- 5½ cups + 2 tbsp flour
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1 cup (2 sticks) butter, room temperature
- 1¼ cups granulated sugar
- ¾ cup powdered sugar
- ¾ cup canola oil
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 eggs (room temperature)
- ¼ cup red jimmies sprinkles
- 1 cup dark chocolate
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, combine flour, salt, baking soda, and cream of tartar. Whisk well.
- In another bowl, beat together butter, granulated sugar, and powdered sugar until fluffy.
- Add canola oil, vanilla extract, peppermint extract, and eggs one at a time; mix until combined.
- Gradually incorporate dry ingredients into wet ingredients until just mixed.
- Scoop tablespoon-sized dough onto prepared sheets with spacing in between.
- Bake for about 10 minutes until edges are lightly golden.
- For the ganache, heat dark chocolate and heavy cream in a saucepan until melted and smooth.
- Once cookies cool, top each with a mini peppermint bark square and drizzle ganache over them.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg