In Canada and the United States, since the 1930s, children have left cookies and milk on a table for Santa Claus on Christmas Eve.  Tina Rexing of T-Rex Cookies prepares a cookie that Santa will love and instead of milk, she suggests pairing it with Bridgeman’s chocolate ice cream!

Chocolate Peppermint Bark Cookies

2 Cups Brown Sugar
1 Cup White Sugar
1 1/2 Sticks MELTED Butter
3 Eggs

*Beat until fluffy*

4 1/2 Cups All Purpose Flour
1/2 Cup Unsweetened Baking Cocoa
1 4oz package of INSTANT Chocolate Pudding
1 tsp Baking Soda

*SIFT*

Add dry ingredients to butter & egg mixture

*Add*

2 Cups chopped Williams Sonoma Peppermint Bark

• Scoop into 2 oz balls and flatten slightly.
• Top with more peppermint bark
• Place on parchment lined baking sheet
• Bake at 350 degrees for 8-10 minutes.
• Allow to rest 5 minutes on baking sheet before moving to cooling racks.