Thursday, December 6, 2012
Peppermint Bark Cookies
I had a craving for peppermint bark earlier this week and I went searching for a good recipe for it. While searching I came across this recipe for chocolate peppermint cookies from Martha Stewart and they sounded even better than just plain old peppermint bark so I went for it. That was Monday night, which was also the first night home after spending a week in China. I was exhausted but I decided to bake something instead of going to sleep. Probably because it was the first time I'd had the opportunity to be in a kitchen in over a week. I had also learned from my time in China that almost no one there has an oven. So I baked in honor of all those people who will never get to enjoy it.
I don't think there was anyone that didn't love these cookies. And how could you not? They're perfect for Christmas and I guarantee if you make these for any kind of cookie exchange, you'll be the winner. I've never done a cookie exchange so I don't think there's actually a winner, but you know everyone picks a favorite so someone really does win, right? And you want to be that winner.
These cookies are made by baking these small chocolate wafers first and then dipping them in white chocolate and then finishing them by sprinkling with crushed peppermint candy. They take a bit longer than other cookies since you have to dip them but it's not overly difficult. Use a good white chocolate (not the chips that are usually not real chocolate) and it should be thin enough to dip without having to add anything else. The dough is very, very sticky so use lots of flour when rolling them out.
Peppermint Bark Cookies
Ingredients
1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes, crushed
2 pounds white chocolate, coarsely chopped
Directions
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
In a mixer, beat together the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg, followed by the egg yolk, beating well between each one. Beat in the peppermint extract and then mix in the flour mixture just until combined.
Divide dough in half and wrap each portion in plastic wrap. Refrigerate until chilled, about 1 hour.
Roll out each disk to about 1/8 inch thick and using a 2 inch circle cutter, cut out the shapes from the dough. Place on a parchment lined cookie sheet and then freeze for 15 minutes.
Preheat oven to 325 degrees. Cook the cookies for 12 minutes and remove from oven and let cool.
Melt the white chocolate over a double boiler until smooth. Using a fork, dip each cookie in the chocolate, flipping to cover. Let the cookie drip and then scrape the bottom along the edge of the pan. Place the cookie back on the parchment paper and sprinkle with peppermint candy pieces. Repeat with the remaining cookies.
Labels:
candy cane,
chocolate,
christmas,
cookie,
cookie exchange,
martha stewart,
peppermint,
peppermint bark
Subscribe to:
Post Comments (Atom)
I love peppermint bark, these cookies look delish!
ReplyDeleteFabulous. Every bite of it!
ReplyDeleteWhere were you last week? I saw that they sell a similar cookie at William Sonoma for $23/ dozen (yikes) and decidedto invent my own.
ReplyDeleteLove this recipe! Will be linking back to this in my upcoming post :)
ReplyDeleteSo glad you liked them Marla!
Deleteyum yum, I have to make these this Christmas! Thanks for sharing!
ReplyDeleteI showed your post to my husband. He just went ahead and made me these for our Christmas goodie plates to hand out to friends. I'm seriously going to have to reconsider handing them out, they are that good.
ReplyDeleteI made these this year and there are none left!
ReplyDeleteThese were sooooo good! There is no such thing as "real white chocolate" though ;)
ReplyDeleteWhen I say real white chocolate I'm talking about the ones that have cocoa butter as an ingredient. That's a big difference from the ones that are "vanilla" flavored.
DeleteI'm just curious... how many cookies does this recipe yield? I have a cookie exchange to bake for and I want to make sure I have enough!
ReplyDeleteOh my goodness! The timing of this recipe couldn't be anymore perfect. My son's 3rd birthday is this weekend. I will definitely be making these for his birthday breakfast!! Thanks so much!
ReplyDeleteThey were awesome! I'm almost always too lazy to roll out anything, but I might have to make an exception for these...yum.
ReplyDeleteThese were DELICIOUS! nobody could even tell that they were made of peppermint! =)
ReplyDeleteMariz
Get Best Info for Fishing Lodges Alaska click here
Looks so delicious !
ReplyDeletegoldenslot
สล็อตออนไลน์
สมัคร gclub
This is where everyone is interested and wants to know a lot. royal1688
You are very impressive blog.
ReplyDeleteI have read your article, it is very informative and helpful for me
เนื้อเพลงประกอบซีรีย์
Grammar
นานาสาระ
เล่าเรื่องผี
Very Interesting and wonderful information keep sharing this post kindly check
ReplyDeletephotos on instagram download