Chocolate Peppermint Bark Cookies

These buttery shortbread cookies topped with dark chocolate, sprinkled with chopped peppermint candy, and drizzled with white chocolate are sure to put you in the holiday spirit! These cookies were so much fun to make! Smashing the candy canes was a great stress reliever. ;) I placed the candy canes in a ziploc bag and slammed it on the floor, banged it on the kitchen counter, and smashed it with a hammer. I am sure my neighbors were wondering what in the world was going on. If they only knew, they would have been knocking down my door to get these awesome cookies. If you aren’t in the holiday spirt yet, these yummy cookies are sure to brighten your day!

Chocolate Peppermint Bark Cookies

Ingredients:

2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup finely chopped red-and-white striped hard peppermint candies or candy canes (about 3 ounces)
2 ounces high-quality white chocolate

Directions:

Preheat oven to 350°F. Spray 13 x 9 x 2-inch metal baking pan with nonstick cooking spray. Put a long piece of parchment paper in the bottom of the pan pushing it into corners and letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Fit second sheet of parchment paper in pan in same manner, perpendicular to first sheet. Spray sheets with nonstick cooking spray.
In a medium bowl, whisk together flour and salt; set aside. In the bowl of a stand mixer fitter with the paddle attachment, beat butter until creamy, about 2 minutes. Gradually beat in sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed until just moistened.
Using moistened fingers, pat mixture evenly into prepared pan and pierce all over with a fork. Bake until crust is light brown and slightly puffed and edges begin to come away from sides of pan, about 25 to 30 minutes.
Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with chopped peppermint candies.
In a medium bowl set over a saucepan of simmering water, Stir white chocolate until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies.
Cool on wire rack for 1 hour or until white chocolate is set. Remove bars from pan using parchment handles and transfer to cutting board. Cut cookie into irregular pieces.

Source: Bon Appétit, December 2009

Can’t get enough peppermint desserts? Give these recipes a try! :)

12 Responses to “Chocolate Peppermint Bark Cookies”

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    Kori — December 14, 2010 @ 7:53 am

    Wow, these are beautiful! I just posted my favorite recipe for classic shortbread cookies on my blog today, but how fun to add the chocolate and peppermint! So festive! Thanks for sharing, and happy holidays to you!!!

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    Evan @swEEts — December 14, 2010 @ 8:00 am

    When I read this on twitter I just had to rush over! This looks fantastic! I love shortbread and paired with chocolate and peppermint it has to be good. I was having a hard time deciding between this and those butterscotch cookies! I want to come to your house for Christmas!

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    HappyWhenNotHungry — December 14, 2010 @ 8:59 am

    These bark cookies look amazing! I love peppermint bark and in the form of a cookie is even better. Thanks for sharing!

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    Aimee — December 14, 2010 @ 10:06 am

    I love shortbread and have been searching for some sort of shortbread/chocolate combination recipes. This one looks perfect!!

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    briarrose — December 14, 2010 @ 10:20 am

    Want it! These look beautiful. Mint and chocolate…holiday heaven right there. I need to crush some candy canes for truffles tomorrow….I think I shall delegate that task to my beloved hubby. ;)

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    beth — December 14, 2010 @ 11:17 am

    this is why you need a food processor lady! no more hammering away at your peppermint candies! these do look delicious though, you cant go wrong with shortbread, mint, and chocolate!

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    oneshotbeyond — December 19, 2010 @ 2:32 pm

    This one is definitely one I want to try!!!

  8. Pingback: The Sweet and Savory Kitchen: Starred Recipes Recap « just4moms.net

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    chrisgriffin3 — December 1, 2011 @ 12:00 pm

    This is a Phenomenal Holiday Cookie Idea, me and my Roomates are making these tonight.

  10. Pingback: White Chocolate Cranberry Shortbread Cookies | Sweet Pea's Kitchen

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    Kat — February 24, 2012 @ 4:12 pm

    These are marvelously delicious, simple, and accessible. I don’t have to go out and buy things I’ll never use and they’re great for gifts as well as functioning as the go-to casual apartment cookies. Thank you so much for posting this recipe!!! I’ve made it at least 8 times. :D Definitely a favourite.

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    Kathy — December 3, 2013 @ 1:10 pm

    Haven’t made these yet but wanted to thank you for making the print button easy to find and the recipe print out on one page!!

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