10 Dec 2010 Peppermint Bark Cookies

Mmmmm…, the flavors of Christmas! For me they are gingerbread, eggnog and peppermint.  Last December Bon Appetit magazine featured this Peppermint Bark Cookie. It’s a shortbread base topped with melted chocolate, crushed candy canes, and then drizzled with white chocolate.  When cooled this bar cookie is broken into irregular pieces. Yes, a bar cookie!  This is a very easy cookie to make!

I can’t think of anything more Christmas-y than a plate of Gingerbread Folk, Egg Nog Spritz, and Peppermint Bark Cookies…, with Tangerine Sugar Cookies, Jam Pinwheels, Caramel Bars, Chocolate-Caramel Coconut Bars AND my soon-to-be-posted White Chocolate Spice Cookies, too 🙂

Peppermint Bark Cookies

2 cups flour
¼ teaspoon salt
1 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla
1 large egg yolk
6 ounces (approx 1 cup) bittersweet or semisweet chocolate, chopped (try to use a better chocolate than chocolate chips)
½ – ¾ cup finely chopped red-and-white striped hard peppermint candy canes ( 6 – 8 candy canes)
3 oz. (½ cup) white chocolate (such as Lindt or Perugina–no white chocolate chips if you want really, really good flavor)

  1. Preheat oven to 350°F.
  2. Spray a jelly roll pan or quarter sheet 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.
  3. Whisk flour and salt in medium bowl.
  4. 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 about 3 minutes more. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
  5. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork. Bake until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes (check after 20, mine got overcooked).
  6. Place pan on rack; immediately sprinkle chopped chocolate over hot shortbread. 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 the melted chocolate.
  7. Melt white chocolate (I put in a small freezer Ziplock and MW-ed on 50% power for 90 sec. Squished to melt, cut a hole in corner of bag and drizzled over chocolate and candy canes). Drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
  8. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.

DO AHEAD: Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.

The cookie plate is looking spectacular now, isn’t it?

Thanks for stopping by my kitchen so often.  This is FUN!

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One Response
  1. Sharon Marcacci says:

    I made these tonight, to put on plates with cellophane as gifts and also take to work for breakroom. Easy and they turned out great!

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