Best 3 Peppermint Bar Cookies Recipes
Get ready to indulge in a delightful culinary experience as we embark on a journey to discover the secrets of creating the ultimate peppermint bar cookies. With their captivating minty aroma and irresistibly soft and chewy texture, these cookies are a true symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with all the essential knowledge and step-by-step instructions you need to create these delectable treats. So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure that will leave you craving more.
Here are our top 3 tried and tested recipes!
PEPPERMINT BAR COOKIES
Bring the holiday cheer with this peppermint bar cookie! Featuring a thin layer of white chocolate bark on top, this minty cookie is simple to make and yields more than enough for any cookie swap.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield About 32 peppermint bar cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚ F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on all sides. Lightly coat with cooking spray. Whisk the flour, salt and baking powder in a medium bowl.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the food coloring and vanilla and peppermint extracts, scraping down the bowl as needed. Beat in the flour mixture in two batches until just combined.
- Spread the dough in the baking dish, pressing it with your hands until flat and even. Bake until set and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
- As soon as the bars come out of the oven, top with the white chocolate chips in a single layer. Let sit 2 minutes to soften, then spread into a thin layer with an offset spatula. Put the red candy melts in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Transfer to a small resealable plastic bag and snip a corner. Pipe diagonal stripes on top of the white chocolate. Sprinkle with the peppermint candies. Transfer the pan to a rack and let the bars cool completely.
- If the white chocolate is still soft, place the baking dish in the freezer for a few minutes until set. Lift the bars out of the baking dish, peel off the foil and cut into pieces.
CHOCOLATE PEPPERMINT BAR COOKIES
Categories Mixer Chocolate Dessert Bake Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 (2 1/4- by 1/2-inch) bars
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Line a 13- by 9-inch metal baking pan with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan, and butter foil (except overhang).
- Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
- Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in egg until combined. Reduce speed to low, then mix in flour mixture until just combined. Stir in chocolate chips and candy.
- Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 20 minutes. Cool completely in pan on a rack, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off foil with a spatula.
CHOCOLATE PEPPERMINT BAR COOKIES
A great addition to the holiday cookie tray. Makes 32. From Gourmet magazine-December 2006. These will be thinner than brownies.
Provided by Mikekey *
Categories Cookies
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375F. Place rack in middle position of oven. Line a 13-9 inch metal baking pan with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan. Butter foil, except for overhang.
- 2. Whisk together flour, cocoa, soda and salt in a small bowl.
- 3. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in egg until combined.
- 4. Reduce speed to low and mix in flour mixture until just combined. Stir in chocolate chips and peppermint candy pieces.
- 5. Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 20 minutes.
- 6. Cool completely in pan, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off foil with spatula.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the final flavor of your cookies.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before frosting them. This will help the frosting set properly.
Conclusion:
Peppermint bar cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you prefer them with a chocolate or white chocolate ganache, or with crushed peppermint candy or Andes mints, these cookies are sure to be a hit. So next time you are looking for a sweet and minty treat, give peppermint bar cookies a try!
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