One of my favorite treats that I made this holiday season was a half cookie and half peppermint bark.
I know Christmas is over but I’m not over eating peppermint yet.
I’ve made these three times in a span of two weeks. I’m a little obsessed, just a little. I think I will be making them for New Year’s too.
I bet these will be great as peanut butter bark too. How about toasted coconut and chocolate bark? I’ll make any excuse to make them again.
First step to making this treat is making the cookie layer. I find that the cookie layer is equally tasty as the chocolate bark layer.
Beating the butter and sugar until it’s creamy.
After adding the flour, the crumbly cookie dough is created.
I used my moistened fingertips to press dough and form even layer over bottom of pan. Pierce dough all over with fork.
While the cookie base was baking for 30 minutes. I prepped my chocolate layers.
For the chocolate layer, I used chopped Baker’s baking chocolate and chocolate chips,
For the peppermint layer, I used Hershey’s peppermint flavored kisses and hard peppermint candies.
After the cookie base is done baking, immediately sprinkle the chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer.
Immediately sprinkle chopped peppermint candies over.
Melt white chocolate. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
I let mine set overnight since I made them pretty late the night before.
Using large knife, cut cookie into irregular pieces.
Chocolate Peppermint Bark Cookies
(recipe slightly adapted from Epicurious.com)
- 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 bittersweet or semisweet chocolate, chopped
- 3/4 cup (about 3 ounces) finely chopped Hershey’s peppermint kisses or candy canes (I used both)
- 2 ounces white chocolate (I used Wilton melting chocolate)
Preheat oven to 350°F. Spray 13 x 9 x 2-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 or foil.
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.
Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.
These cookies will be added to my holiday list of treats to make.
Did you bake cookies this year? Did you try any new-to-you recipes?