PEPPERMINT BARK COOKIES
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
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
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
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.
PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE
Try Peppermint Bark Cookies and Cream Cheesecake, a dessert that combines-count 'em-three classic dessert flavors into one mighty cheesecake. Peppermint Bark Cookies and Cream Cheesecake combines chocolate sandwich cookies, starlight mints, cream cheese and chocolate.
Provided by My Food and Family
Categories Recipes
Time 6h35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
- Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.
- Break chocolate bark into small pieces; sprinkle over cheesecake before serving.
Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
COOKIES AND CREAM BARK RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, white chocolate chip, chocolate chips
Provided by Katie Aubin
Categories Desserts
Yield 15 servings
Number Of Ingredients 3
Steps:
- Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
- Add of the crush cookies to the melted white chocolate and mix it together.
- Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
- Sprinkle the remaining cookies over the top.
- Drizzle the chocolate over the bark.
- Freeze for at least 1 hour.
- Remove the bark from the freezer and break it into pieces.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 25 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams
PEPPERMINT BARK COOKIES
A light, festive holiday cookie for those who enjoy peppermint bark but might prefer something less time-consuming. I wanted a peppermint cookie that was easy and reminded me of Christmas. I think I found it! Made them with my 4-year-old daughter who had fun and kept saying 'mmmm' as she ate them.
Provided by Dianna S.
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, baking soda, and salt in a bowl. Beat butter, vegetable shortening, light brown sugar, and white sugar in a separate large bowl until creamy. Beat eggs, vanilla and peppermint extracts, and red food coloring into butter mixture until smooth. Gradually beat dry ingredients into wet ingredients until dough is smooth. Fold white chocolate chips and crushed candy canes into dough.
- Pinch off 1-tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets. Lightly flatten cookies with the bottom of a drinking glass.
- Bake in the preheated oven until cookies are set but not browned, 9 to 10 minutes. Let cool on baking sheets for 2 minutes before removing to finish cooling on wire racks.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 18.1 g, Cholesterol 14.4 mg, Fat 7 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 77.3 mg, Sugar 11.9 g
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