Best 4 Chocolate Peppermint Bark Cookies Recipes
Chocolate peppermint bark cookies are a festive holiday treat that's perfect for cookie exchanges and parties. They're made with a rich chocolate cookie base topped with a layer of creamy white chocolate and crushed peppermint candies. The combination of chocolate and peppermint is a classic, and these cookies are sure to be a hit with everyone who tries them. With just a few simple ingredients, you can easily make a batch of these delicious cookies at home. So if you're looking for a sweet and minty treat to enjoy this holiday season, give these chocolate peppermint bark cookies a try!
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE PEPPERMINT BARK COOKIES
An easy-to-make chocolate cookie base features the flavorful addition of peppermint bark and pecans. You can use homemade or store-bought bark, with any chocolate you prefer.
Provided by Kim
Time 35m
Yield 32
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.
- Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.
- Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 21.3 g, Cholesterol 26.9 mg, Fat 10.3 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 5.2 g, Sodium 117.5 mg, Sugar 11.3 g
CHOCOLATE PEPPERMINT BARK COOKIES
Provided by Dede Wilson
Categories Cookies Mixer Chocolate Egg Dessert Christmas Kid-Friendly Low Cal Winter Christmas Eve Potluck Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 13 x 9 x 2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl 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.
- Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. 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 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
- Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
- Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD: Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.
- Mix it up:
- For a variation on this cookie, sprinkle the melted dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies.
CHOCOLATE PEPPERMINT BARK COOKIES - BON APPETIT
BA Dec 2009 From BA: In this festive treat, the shortbread base is topped with dark chocolate, chopped peppermint candies, and a drizzle of white chocolate. Cutting the cookies into irregular pieces makes for a fun presentation.
Provided by pewpew1982
Categories Dessert
Time 2h
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl 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.
- Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. 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 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
- Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
- Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.
Nutrition Facts : Calories 126, Fat 8.3, SaturatedFat 5.1, Cholesterol 19, Sodium 19.8, Carbohydrate 13.2, Fiber 1, Sugar 6.6, Protein 1.6
CHOCOLATE PEPPERMINT BARK COOKIES
Steps:
- Preparation Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl 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. Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. 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 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over. Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper. mix it up For a variation on this cookie, sprinkle the melted dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies.
Tips:
- Use high-quality chocolate. The better the chocolate, the better the cookies will taste. Look for chocolate with a cocoa content of at least 70%.
- Temper the chocolate. This process helps to stabilize the chocolate and prevent it from seizing. To temper chocolate, melt it slowly over a double boiler or in a microwave-safe bowl, stirring constantly. Once the chocolate is melted, remove it from the heat and stir in a small amount of unmelted chocolate until the mixture reaches a temperature of 88-90 degrees Fahrenheit.
- Use a variety of toppings. In addition to peppermint extract, you can also add other flavors to your cookies, such as vanilla extract, almond extract, or orange zest. You can also add chopped nuts, dried fruit, or candy pieces.
- Be patient. It takes time for the chocolate to set, so don't be tempted to rush the process. Let the cookies cool completely before you cut them into pieces.
Conclusion:
Chocolate peppermint bark cookies are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized to your own taste. With a little planning and effort, you can create a batch of cookies that will impress your friends and family.
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