Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Peppermint Bark Cookies
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- Level: Easy
- Total: 3 hr 25 min (includes freezing and cooling times)
- Active: 35 min
- Yield: 2 to 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 246
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 2 g
- Cholesterol
- 26 mg
- Sodium
- 84 mg
The combination of white peppermint bark atop a chocolate cookie base equals the ultimate holiday treat. This big-batch recipe is ideal for cookie swaps, festive parties or even wrapping up as gifts. It is also easy enough for baking with the whole family. Instead of forming individual cookies, you break the giant sheet into pieces, just like you would with traditional bark.
- Level: Easy
- Total: 3 hr 25 min (includes freezing and cooling times)
- Active: 35 min
- Yield: 2 to 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 246
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 2 g
- Cholesterol
- 26 mg
- Sodium
- 84 mg
Ingredients
Chocolate Cookies:
Peppermint Bark:
Directions
- For the chocolate cookies: Cut two 13-by-18 pieces of parchment. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 2 minutes. Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more.
- Place a sheet of parchment on a work surface. Transfer the dough to the parchment and cover with another sheet of parchment. Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment. Slide the parchment and dough onto a 13-by-18-inch rimmed baking sheet and freeze until firm, about 20 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F.
- Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes. Transfer the baking sheet to a rack and cool completely.
- For the peppermint bark: Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted.
- Remove the bowl from the saucepan; keep the saucepan over low heat. Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted; return the bowl to the saucepan for 5 to 10 seconds at a time as needed. Do not rush this step: It may take up to 10 minutes to melt all the chocolate.
- Wipe off any moisture from the bottom of the bowl. Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula.
- Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate. Set aside at room temperature until firm, about 2 hours.
- Lift the bark cookie out of the baking sheet using the parchment and break it into pieces.
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