Filed under: Dessert, Food and Recipes | Tags: chocolate peppermint bark cookies, christmas, christmas cookies, cookies
Carrying on with my Grandmother’s tradition, and more cookie cooking, I present you with Chocolate Peppermint Bark Cookies.
Each year, I relish in Bon Appetit’s December edition, filled with holiday goodies. Last year, there was a special on cookies, and I made each and every one of them. These were my second favorite. The first, I’ll share with you later, because I want to talk about these cookies now.
I’ve been invited to a cookie swap this year! Immediately, I began thinking of large-batch, easy-make cookies, and these immediately came to mind.
I hope I win, I hope I win…
You’ll win if you make these cookies! They are a cinch, make great gifts, and taste like a bite of Christmas.
Chocolate Peppermint Bark Cookies
Slightly adapted from Bon Appetit Magazine, December 2009 edition
Nonstick vegetable oil spray
2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
6 ounces baker’s candy melting chocolate, finely chopped
1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
2 ounces baker’s melting candy chocolate, melted according to package directions
Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
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