CHOCOLATE PEPPERMINT BARK COOKIES

Chocolate Peppermint Bark Cookies image

Provided by Dede Wilson

Categories Cookies Mixer Chocolate Egg Dessert Christmas Kid-Friendly Low Cal Winter Christmas Eve Potluck Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 36

Number Of Ingredients 10

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Ingredients

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
1/2 cup finely chopped red-and-whitestriped hard peppermint candies or candy canes (about 3 ounces)
2 ounces high-quality white chocolate (such as Lindt or Perugina)

Steps:

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. 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 bittersweet 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.
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. DO AHEAD: Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.
Mix it up:
For a variation on this cookie, sprinkle the melted dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies.

*** Explore more Chocolate Peppermint Bark Cookies Recipes »

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Moula Bux

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I've made these cookies several times now, and they're always a hit. They're the perfect holiday treat.

cheryl howard

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These cookies are so addictive! I can't stop eating them.

Dylan Roberts

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I'm not a big fan of chocolate and peppermint together, but these cookies were surprisingly good.

Monir Hassan

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These cookies are a little too minty for my taste, but they're still pretty good.

Khiya Arkell

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I love how easy these cookies are to make. They're perfect for a last-minute holiday treat.

SplashXX

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These cookies are so festive and perfect for the holidays.

Adnan Umar Sahu

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I tried making these cookies, but they didn't turn out well. I think I overcooked them.

Rasel Haque

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These cookies are a little too sweet for my taste, but they're still pretty good.

tim mcdavid

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I'm not a big fan of peppermint, but I still enjoyed these cookies. The chocolate is rich and decadent, and the peppermint adds a nice touch of flavor.