Chocolate and Peppermint Bark Cookies REcipe
Posted in: Food Recipe

Chocolate and Peppermint Bark Cookies REcipe

Although Christmas is only a couple of days away, I couldn’t resist sharing this AMAZING recipe with you. This is one of the best cookies I have made – seriously! I first made this last year after seeing the rave reviews it got on Prevention RD’s blog and couldn’t leave them off my Christmas baking list this year.

Chocolate and Peppermint Bark Cookies REcipe

It’s a buttery shortbread base topped with rich chocolate and bits of peppermint and a white chocolate drizzle – it’s really perfection in a cookie. It’s not too late to crank this one out before Christmas – I promise you won’t regret it.

Chocolate and Peppermint Bark Cookies REcipe

Recipe type: Dessert
Serves: 40 pieces

Rich buttery shortbread is topped with a thin layer of chocolate and some chopped candy-cane to create the best Christmas cookie.
Ingredients

  • 2 cups all-purpose flour
  • ¼ tsp salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 1 large egg yolk
  • 6 oz. bittersweet or semisweet chocolate, chopped
  • ½ cup finely chopped red & white candies or candy canes (about 3 ounces)
  • 2 oz. high-quality white chocolate

Instructions

  • Directions:
  • Preheat oven to 350° F. Spray a 13x9x2-inch baking pan with cooking spray and line the bottom of the pan with parchment, letting it hang over the sides of the pan.
  • In a medium bowl, whisk together all-purpose flour and salt. Set aside. In the bowl of a mixer, beat butter until creamy, about 2 minutes. Gradually beat in sugar. Continue to beat for an additional 3 minutes, until the mixture is light and creamy. Scrape the sides of the bowl as needed. Beat in vanilla extract and egg yolk.
  • Turn the mixer to low speed and gradually beat in the flour mixture, until just combined. Do not over mix.
  • Scatter the dough over the bottom of the prepared pan and gently press it, with slightly moistened fingers, to form a flat layer. Prick all over with a fork.
  • Bake the cookie layer until golden brown and slightly puffed, and edges are beginning to pull away from the sides of the pan, 25-30 minutes. Place on a cookie rack and immediately sprinkle chopped bittersweet or semisweet (or a combination of the two) over the cookie layer. Let the chocolate sit for about 3 minutes. Using an offset spatula, spread the chocolate into an even layer over the surface of the cookies. Immediately sprinkle 3 ounces crushed red and white peppermint candies, or candy canes, over the chocolate layer.
  • Place chopped white chocolate in a medium metal bowl set over a simmering pot of water. Stir constantly until the chocolate is melted and smooth. Using a fork, drizzle the white chocolate over the peppermint candies. Chill for approximately 30 minutes.
  • Gripping the overhanging parchment paper, lift the cookies out of the pan and place on a work surface. Using a large, sharp knife, cut the cookies into irregular pieces

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