Christmas Cookie Recipe: Chocolate Peppermint Bark Cookies
Cookies that will impress
There are traditional holiday cookies (think gingerbread men, sugar cookies, and Russian tea cakes) and more modern, unique holiday cookies. Why not stand out from the cookie crowd this Christmas and bake up a couple batches that will leave your friends ooh-ing and ahh-ing? Chocolate Peppermint Bark Cookies will do just that.
If you love holiday bark, but really want to make a cookie instead, why not combine the two into a delicious holiday bark cookie? Chocolate Peppermint Bark Cookies from this month's Bon Appetit magazine are the perfect holiday cookie. Their chocolate-peppermint flavor is exactly what you expect Christmas to taste like. Plus, they're festive-looking and will easily impress your guests!
What you need:
* 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
* 1/2 C finely peppermint chopped candy canes or candies
* 2 oz. high-quality white chocolate
What to do:
1) Preheat oven to 350 degrees F. Spray 13x9x2-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.
2) 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.
3) 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.
4) 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.
5) 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.
6) Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.
The peppermint screams Christmas, but you can make bark cookies all year round with different variations. Try some peanut butter cups, toffee, or any other candy!
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