Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the all-purpose flour, kosher salt, baking soda, and cream of tartar in a mixing bowl.
- Using a stand mixer, cream the unsalted butter and both granulated sugars for about 2 minutes until fluffy.
- Slowly drizzle in the canola oil, vanilla extract, peppermint extract, and eggs one at a time, mixing until combined.
- Gradually mix the dry ingredients into the wet ingredients and fold in the red jimmies sprinkles.
- Scoop the dough and roll into 2-inch balls; flatten each ball to about ½-inch thick on the baking sheet.
- Bake for approximately 8 minutes until soft and slightly puffy.
- Heat the heavy cream in a saucepan and pour it over chopped dark chocolate, stirring until smooth.
- Once the ganache cools, spread it over each cookie and top with a peppermint bark square.
Nutrition
Notes
Ensure that all wet ingredients are at room temperature for best results.