I kicked off my Holiday baking this year by making these chocolate peppermint bark cookies. These cookies are so yummy! Originally I was just going to make chocolate peppermint bark, but when I saw this cookie version, I couldn’t pass it up. Basically, it’s a shortbread-type cookie topped with a layer of dark chocolate with white chocolate swirled on top. Crushed candy canes are then sprinkled on the chocolate for a festive touch. These are the perfect cookies to serve at a Holiday party. Or, just make them for yourself, like I did! :) I highly recommend adding these to your Christmas baking list this year! (FYI – There are currently 12 different kinds of cookies on my list… I better get baking! :) )
Chocolate Peppermint Bark Cookies
- Nonstick vegetable oil spray
- 2 cups all purpose flour
- ¼ 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
- ½ cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
- 2 ounces high-quality white chocolate, chopped
- Preheat oven to 350°F. Spray a 13x9x2-inch baking pan with nonstick spray. Line the bottom of the pan with a long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of the pan.
- Whisk the flour and salt in a medium bowl. Using an electric mixer, beat the butter in a large bowl until creamy, about 2 minutes. Gradually beat in the sugar. Continue beating until the mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in the vanilla, then the egg yolk. Gradually add the flour mixture, beating on low speed just to blend.
- Drop dough by tablespoonfuls into the prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form an even layer over the bottom of the pan. Pierce dough all over with a fork.
- Bake the cookie base until light golden brown and slightly puffed and the edges begin to come away from the sides of the pan, about 30 minutes. Place pan on a rack; immediately sprinkle the chopped bittersweet chocolate over. Let stand until the chocolate softens, about 3 minutes.
- Meanwhile, melt the chopped white chocolate in a small bowl in the microwave. (This doesn’t take long – be careful not to burn it! In my microwave, it took about a minute. I started by microwaving the chocolate for 30 seconds, then I stopped the microwave, stirred the chocolate and continued microwaving it in 10 second intervals, stirring each time until it was fully melted.)
- Using a small offset spatula, spread the bittersweet chocolate over the top of the cookie in a thin even layer. Immediately drizzle the melted white chocolate over the dark chocolate layer. Using the tip of the offset spatula (or a butter knife) held vertically, carefully swirl the white and dark chocolate together to create a “swirly” pattern. Then sprinkle the chopped candy canes on top.
- Chill until set, about 30 minutes.
- Using the paper overhang as an aid, lift the cookie from the pan and transfer to a cutting board. Using a large sharp knife, cut the cookie into irregular pieces. Enjoy!
Note: These can be made 1 week ahead. Store in the refrigerator in an airtight container between layers of waxed paper or parchment paper.
Yield: About 36 cookies
Source: slightly adapted from Bon Appetit