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Holiday Peppermint Bark Cookies: Simple, Delicious Recipe

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These Peppermint Bark Cookies combine rich chocolate cookie goodness with a refreshing peppermint bark topping. Perfect for holiday gatherings or cozy nights in, they are sure to impress everyone!

Ingredients

Scale
  • 2 1/4 cups All-Purpose Flour
  • 1 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 1/4 cup Powdered Sugar
  • 1 large Egg
  • 1 teaspoon Peppermint Extract
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 8 ounces Good Quality Semi-Sweet or Dark Chocolate
  • 8 ounces Good Quality White Chocolate
  • 1 cup Crushed Peppermint Candies or Candy Canes

Instructions

  1. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and powdered sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
  2. Beat in the egg, peppermint extract, and vanilla extract until just combined, being careful not to overmix.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no streaks of flour remain.
  5. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. While the dough is chilling, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  7. Remove the chilled dough from the refrigerator. Using a 1.5-tablespoon cookie scoop or by rolling the dough into uniform balls (about 1 inch in diameter), place them about 2 inches apart on the prepared baking sheets.
  8. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. The cookies should still look slightly pale in the middle.
  9. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
  10. In a microwave-safe bowl, melt the semi-sweet or dark chocolate in 30-second intervals, stirring well after each, until smooth.
  11. Dip the top of each cooled cookie into the melted dark chocolate, or spread a thin layer of chocolate over the top with a small offset spatula or butter knife. Place the chocolate-topped cookies back on the parchment-lined baking sheets and allow this layer to set completely.
  12. Once the dark chocolate is set, melt the white chocolate using the same method as the dark chocolate and stir in an additional 1/4 teaspoon of peppermint extract.
  13. Spread a layer of white chocolate over the set dark chocolate on each cookie and immediately sprinkle the crushed peppermint candies over the wet white chocolate.
  14. Let the Peppermint Bark Cookies sit at room temperature for about an hour, or refrigerate for 20-30 minutes, until both chocolate layers are fully set and firm to the touch.

Nutrition

Keywords: Chilling the dough is essential to prevent spreading and enhance flavor. Use good quality chocolate for the best results, and ensure cookies are fully cooled before applying chocolate topping.

Find it online: https://softtasty.com/holiday-peppermint-bark-cookies-simple-delicious-recipe/