![]() ![]() In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Small hammer/meat tenderizer/heavy object See you then!ģ/4 cup unsweetened cocoa powder (natural or Dutch process)ġ cup (2 sticks) unsalted butter, softened to room temperatureġ6 ounces pure white chocolate (not white chocolate chips)ġ/2 teaspoon pure peppermint extract (not mint extract) And speaking of food gifting, that’s what we’re talking about on Friday. They’re so delicious that you could easily hoard the whole batch to yourself, but I think they’d be amazing packed up in tins and gifted. After that, it’s time to treat yourself! These cookies have it all: a soft chocolate base, a layer of smooth, snappy, peppermint-spiked white chocolate, a smattering of candy, and a whole lot of holiday cheer. If you need uniformity with your Peppermint Bark Cookies, you can obviously slice the big rectangles into squares. Try to let go of the outcome-the charm here is that each piece is different. The last step in this process is the most fun: breaking the big cookies into shards! Just like with traditional peppermint bark, make the pieces as big or small as you like. You can also let it set at room temperature, but it will take a couple of hours and that seems like a lot when cookies can be had so much sooner. Then give your cookies a 20 minute freeze to set the bark. To make the peppermint bark, spread the melted white chocolate all over the big chocolate cookies and scatter on the bashed peppermints. Oh, and unpopular opinion? They taste better than your average candy cane. Some bakers prefer candy canes, but peppermints are cheaper ($1!) and look the exact same as candy canes when all bashed up. And speaking of peppermint, I like to use starlight peppermints in my Christmas baking. But that extra hint of peppermint is wonderful. This will make your white chocolate seize slightly for a few seconds, but just keep whisking and it will smooth out. They’re important.Īfter your white chocolate is melted, add 1/2 teaspoon of peppermint extract. And yeah, you can, but your white chocolate will never be as smooth and spreadable as what you see here. You may be wondering if any of that matters and if you can’t just chuck it all together and call it a day. I’ve outlined a microwave method for melting white chocolate in the recipe it’s easy, but involves a few stops and starts and adding more chopped white chocolate at a certain interval. Melting white chocolate is always a little finicky, but white chocolate chips? Forget it-too many stabilizers. Use good quality pure white chocolate, like Ghirardelli or even Baker’s. This part-the peppermint bark part-is easy, but I still have a few tips for you. Once baked and cooled, you can wrap them in plastic and wait a day or two before assembly, or you can get right to it. The way the recipe is written, these big cookies retain a good amount of softness, but aren’t gooey or underdone at all. Each one gets a 15 minute freeze, a 17 minute bake and then has to cool completely before the peppermint barking. It’s just my chocolate cut-out cookie recipe, but instead of stamping out cookies with graduated cutters, it’s divided in two and rolled into big rectangles. It’s the best of two worlds (peppermint bark and cookies, duh), surprisingly simple, and so, so good. If you make one new cookie recipe this holiday season, let this be it. Over the years, I have tested putting peppermint bark on a cookie cake, shortbread bars, potato chips and brownies, none of which have made to on the blog, but these Peppermint Bark Cookies? These are where it’s at. Ooooh y’all, these have been a long time coming. That is, unless you count assembling it on top of a giant sheet of chocolate cookie and then breaking it into a zillion jagged pieces, which I very much do. How have I never put peppermint bark on here? It’s chocolate, it’s peppermint, it’s festive, it’s iconic, and yet it’s never graced this blog. ![]()
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