Cookies And Cream Peppermint Bark Food

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PEPPERMINT BARK COOKIES



Peppermint Bark Cookies image

The combination of white peppermint bark atop a chocolate cookie base equals the ultimate holiday treat. This big-batch recipe is ideal for cookie swaps, festive parties or even wrapping up as gifts. It is also easy enough for baking with the whole family. Instead of forming individual cookies, you break the giant sheet into pieces, just like you would with traditional bark.

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield 2 to 3 dozen cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 3/4 cups sugar
1 large egg
1 teaspoon pure vanilla extract
1 pound good-quality white chocolate, roughly chopped
3/4 teaspoon peppermint extract
20 soft peppermint candies, crushed

Steps:

  • For the chocolate cookies: Cut two 13-by-18 pieces of parchment. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
  • Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 2 minutes. Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more.
  • Place a sheet of parchment on a work surface. Transfer the dough to the parchment and cover with another sheet of parchment. Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment. Slide the parchment and dough onto a 13-by-18-inch rimmed baking sheet and freeze until firm, about 20 minutes.
  • Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F.
  • Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes. Transfer the baking sheet to a rack and cool completely.
  • For the peppermint bark: Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted.
  • Remove the bowl from the saucepan; keep the saucepan over low heat. Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted; return the bowl to the saucepan for 5 to 10 seconds at a time as needed. Do not rush this step: It may take up to 10 minutes to melt all the chocolate.
  • Wipe off any moisture from the bottom of the bowl. Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula.
  • Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate. Set aside at room temperature until firm, about 2 hours.
  • Lift the bark cookie out of the baking sheet using the parchment and break it into pieces.

PEPPERMINT COOKIES-AND-CREAM COOKIES



Peppermint Cookies-and-Cream Cookies image

These festive cookies are perfect for the holidays, thanks to the generous addition of crushed chocolate sandwich cookies and refreshing peppermint candies. Make sure to chill the dough before baking to ensure a thick and fluffy cookie that your friends and family will enjoy in their holiday tins.

Provided by Food Network

Categories     dessert

Time 2h15m

Yield about 25 cookies

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon peppermint extract
2 large eggs
2 3/4 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
20 soft peppermint puffs, crushed (about 3/4 cup crushed)
15 chocolate sandwich cookies, such as Oreos, crushed (about 1 cup crushed)
1/3 cup red mini candy-coated chocolates, such as M&M's Minis

Steps:

  • Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
  • Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
  • Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
  • Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
  • Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

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