I desperately need to be put in the holiday spirit. It’s not that I’m a Scrooge or anything… It’s just that the holidays crept up so quickly, my mind can’t make sense of the fact that they’re here. But, but, I was just in Hawaii!!! And it was 90 degrees! How is it Christmas? Wasn’t it just my birthday? There are 9 day’s left?!?! What about Christmas shopping?! Can websites deliver that quickly?! Those are just a few of the things that have been running through my head (I’ll spare you the rest).
While the “Ugly” sweater party (so I kind of fell in love with my Gap Kids dress; so what?) helped put me in the mood- I mean come on, Santa was there!- I knew some holiday baking would do the rest of the trick. It’s kind of a little twist on Christmas Bark. You could even call it half cookie/half bark if you’d like. All I know is that it’s ALL deliciousness. And it’s in the current issue of Bon Appetit magazine.
Chocolate Peppermint Bark Cookies:
- 2 C all-purpose flour
- 1/4 t salt
- 1 C (2 sticks) unsalted butter, room temperature
- 1 C sugar
- 1 t vanilla extract
- 1 large egg yolk
- 6 oz. bittersweet or semisweet chocolate, chopped (I used chocolate chips)
- 1/2 C finely peppermint chopped candy canes or candies
- 2 oz. high-quality white chocolate (I used chocolate chips. Oops)
I really did not feel like venturing out simply for high-quality white chocolate, so I used white chocolate chips. Sue me. Actually don’t because I’m kind of broke right now.
Anyway. Start by spraying a 13x9x2-inch metal baking pan with nonstick spray. Line the pan with a strip of parchment paper, which should cover the entire pan and hang over the sides.
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 until the mixture is light and fluffy, about 3 minutes. Make sure you keep scraping down the sides of the bowl.
Beat in the vanilla and then the egg yollk.
Gradually add the flour mixture, beating on low speed, just until blended.
Drop dough by the tablespoon onto the prepared pan. I kind of just did it like I was making cookies, but I spaced them pretty close together.
Then press down the dough to form an even layer on the pan. It really, really helps if you wet your fingerprints a few times during this process.
Pierce the dough all over with a fork. And pop it in the oven at 350 degrees for about 30 minutes (I’d set the oven for 25 and check), until it’s light golden brown and slightly puffed.
Right when it comes out of the oven, sprinkle your bittersweet or semisweet chocolate all over.
Let the chocolate sit on the cookie until it softens, about 3 minutes. Then spread the chocolate all over. Immediately sprinkle the peppermints on top, too.
Now you want to melt the white chocolate. I did this by putting a heatproof dish over a pot of simmering water.
Stir the chocolate until it melts. Looks like fluff! Or glue.
Then remove the chocolate from the pan of water and use a fork to drizzle the melted chocolate all over the cookie. Ohhh this is looking yummy!
Put the pan in the fridge to chill for about 30 minutes, until the white chocolate has set.
When it’s all nice and chilled, lift the cookie from the pan, using the paper to lift. Set it on a work surface and use a large knife to cut it into “irregular” pieces. Because you obviously wouldn’t want “regular” pieces.
I made my pieces super big because why not? And also because I made SO much noise trying to smash the pieces with a mallet I was scared the neighbors were going to call the cops if I kept doing it.
Oh. My. God. This stuff is good. Like automatic holiday spirit in a cookie/bark.
The cookie gives it a nice little crunch, as does the peppermint candy cane. I probably could have chopped them a bit finer, but I like them this way. The flavors just screamed Happy Holidays to me. Which is exactly what I needed.
Another great thing? You can make this one week ahead of time and store in airtight containers in the fridge between layers of waxed or parchment part.
Now that the holiday spirit is kind of here, I’m going to eat some more of this and go watch Four Christmases with some hot chocolate (wine).
Are you in the holiday spirit yet? What will help you get into it?
Also, I might make this year-round with peanut butter cups instead of candy canes. Yes!
[Sues]
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I am on a peppermint kick lately and this recipe looks great! I love the idea of a bark like look with a cookie base and so easy to make. Thank you for sharing
These look delicious! I’ve made bark before with saltines on a cookie sheet with chocolate drizzled over. It sounds weird but really tasty and light!
These look amazing! I’ve done the peppermink bark before, but never with the cookie bottom. Too bad all my cookie exchange parties are over for the season
There’s always next year!
This is the second recipe for this stuff I’ve drooled over this week – a definite sign that I need to find time to make these! And don’t let any food snobs get you down about chocolate chips versus “real” chocolate – if you like it and it works, it works!
these do look delish. maybe even try them with a scor bar and caramel. mmmm
That looks COMPLETELY delicious. I cant wait to try it!
People will think I’m biased but this is probably the best holiday desert I have ever had. I ate wayyy to much of it but was left wanting more. If you make one desert from WANM make this!
sounds delicious! i haven’t been in the holiday spirit either, i might have to try this!
I need these in my life! Holy yum!
So festive! I love the drizzled white chocolate!
I never thought about turning peppermint bark into cookies. These look great!
what a great idea to put peppermint bark on cookies
i know it’s the day after your shindig, but let me know if you girls would be up for a cookie swap jan 10!
I found this recipe and made it this past weekend….and then I checked your website and saw that you made them too! Great cooking minds think alike. I LOVE peppermint bark and these cookie bars are a perfect cookie and peppermint bark combination! Merry Christmas!
These were perfect for our holiday cookie exchange! It was super easy to make multiple batches, and they were more fun and festive than your typical cookie.
Thanks!
I made these after reading your post last week. I added to my cookie trays this year. Super easy and very tasty! Friends and family are still raving about them! I did change one thing. Instead of using crushed candy canes I chopped up the candy cane flavor Hershey kisses and spread those on top of the chocolate. Thanks again for sharing the recipe!
Wonderful idea. I was about to make something similar with nuts, but the peppermint is more festive, avoids nut allergies in groups and cuts costs!
Score! Thanks for the recipe!
These are amazing! I made them for the neighbors Christmas cookies and couldn’t resist stealing a few for myself
thanks for the recipe!