Peppermint Bark Cookies

• 17 ounces all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons baking soda
• 1 1/4 cups (10 oz.) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 cup plus 2 Tbsp. light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 12 ounces prepared peppermint bark, chopped

1. Beat together butter, granulated sugar, and brown sugar with a stand mixer at medium-high speed until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating to incorporate. After adding both eggs, continue to beat until very whipped, 3 to 4 minutes. Add vanilla.
2. Reduce speed to low, and gradually add flour mixture to butter mixture; beat until combined, about 10 seconds. Fold in peppermint bark pieces.
3. Scoop cookies with a 2-inch scoop about 2 inches apart onto a baking sheet lined with parchment paper. Cover baking sheets with plastic wrap, and chill at least 24 hours, and up to 48 hours (or alternatively, don't cover and freeze until firm, about 15 minutes).

flour, baking powder, kosher salt, baking soda, unsalted butter, sugar, light brown sugar, eggs, vanilla, peppermint bark

Taken from www.myrecipes.com/recipe/peppermint-bark-cookies (may not work)