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Chocolate peppermint bark cookies

December 20, 2011

Chocolate Peppermint Bark Cookies

Today has been a flurry of Christmas baking, but of all the things I’ve made, these cookies are by far my favorites this year.  It’s a delicious blend of chocolate and peppermint topping a buttery cookie.  I have a feeling this will be a new addition to our holiday treats every year.

And since Hershey’s makes so many fun flavored Kisses throughout the year, I can imagine this being a fun dessert with a lot of different flavor combinations.  Can’t wait to try them all!

{one year ago:  oreo brownie cups}

Recipe:  Chocolate Peppermint Bark Cookies

(very slightly adapted from Recipe Girl)

2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
1 c. bittersweet chocolate chips
1 c. chopped Hershey’s Candy Cane Kisses (or use crumbled candy canes)
2 ounces white chocolate

Preheat oven to 350°F. Line bottom of a 13×9″ pan with long strip foil and spray with nonstick cooking spray.

Whisk flour and salt in medium bowl. Using electric or stand mixer, beat butter 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.

Transfer dough to prepared pan. 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 25-30 minutes. Remove pan and immediately sprinkle bittersweet chocolate over the cookie crust. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread melting chocolate over top of cookie in thin even layer. Immediately sprinkle chopped candy cane kisses on top of chocolate.

Melt white chocolate in a microwave safe bowl at 30 second intervals until melted and smooth. If it’s too thick to stir, add a tiny drizzle of vegetable oil to thin it out. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.

Lift cookie bars from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces to resemble bark candy.



5 Comments leave one →
  1. Evie permalink
    December 20, 2011 4:08 pm

    Hey your gone make those for Christmas….. RIGHT?!?! :)

  2. December 21, 2011 7:32 am

    I’ve seen a lot of similar recipes this year, but yours is hands down the best looking one of the bunch. Cheers and happy holidays!

  3. December 21, 2011 6:05 pm

    Gorgeous and perfect for winter…

  4. December 22, 2011 11:18 pm

    You had me at “buttery crust.” I wonder if we can find time to make these this weekend. Or at least I’ll buy some candy cane kisses before they disappear so we can make these in January.

  5. December 23, 2011 6:48 pm

    this christmas has been a flurry of baking for me too, but that’s the only flurrying that’s been occurring–no snow at all! it almost doesn’t seem right. :)

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