Peppermint Bark Cookies Food

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PEPPERMINT BARK COOKIES



Peppermint Bark Cookies image

Good old starlight mints top these decadent chocolate-chunk cookies off with a celebratory crunch. Melt the candies in the oven, press them flat by covering with parchment paper and a baking sheet, then take your holiday party-ready cookies for a swirl.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h40m

Yield Makes about 30

Number Of Ingredients 13

1 cup unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick plus 2 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1/3 cup packed dark-brown sugar
1 large egg
1/4 teaspoon pure peppermint extract
2 ounces bittersweet chocolate, finely chopped (about 1/3 cup)
50 starlight mints, such as Brach's
Vegetable-oil cooking spray
3 ounces white chocolate, melted

Steps:

  • Whisk together flour, cocoa, baking soda, and salt. In another bowl, beat butter with both sugars on medium speed until fluffy, about 2 minutes. Add egg and peppermint extract; beat until well combined. Add flour mixture; beat just until combined. Mix in bittersweet chocolate. Transfer dough to plastic wrap, form into a disk, wrap tightly, and refrigerate until firm, at least 2 hours and up to 3 days; or freeze up to 1 month.
  • Preheat oven to 350 degrees. Scoop scant tablespoons of dough, roll into balls, and place 1 inch apart on parchment-lined baking sheets. Bake, rotating rack positions halfway through, until cookies are puffed and just set at edges, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely.
  • Reduce oven temperature to 300 degrees. Place starlight mints 1 inch apart on another parchment-lined baking sheet. Bake until soft to the touch and just beginning to melt, 8 to 10 minutes. Remove from oven; immediately top with another sheet of parchment that's been lightly sprayed with cooking spray. Press firmly with another baking sheet or a large, heavy skillet to flatten mints into thin disks slightly smaller than cookies. Let cool completely on tray. Remove parchment. (Mints can be stored in an airtight container at room temperature until ready to use.)
  • Spoon 1/4 teaspoon white chocolate onto center of each cookie. Top with a flattened mint, pressing slightly to adhere. Let stand until chocolate sets, about 1 hour; or refrigerate 5 minutes. Store in an airtight container at room temperature up to 1 week.

PEPPERMINT BARK COOKIES



Peppermint Bark Cookies image

These cookies have a slight crisp to the outside but a soft, gooey brownie like texture on the inside. They are intense, guaranteed to please any chocolate lover! I built this recipe after studying about ten or so variations, putting together what I thought would make the perfect cookie and if I haven't made I'm pretty darn close! This is the Peppermint Bark Cookie post, I also did a variation with Andes Mints. I added crushed Peppermints to the mix for a lingering, warm, almost spice from the peppermint. The peppermint adds a great crunch within the cookie. And the white chocolate chips add a creamy, smooth, sweet balance to the peppermint and completes the peppermint bark effect of the cookies.

Provided by Jesicakes

Categories     Dessert

Time 30m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 15

1/4 cup brown rice
1/4 cup rice flour
1/8 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon baking powder
4 ounces bittersweet chocolate, chopped (I use Ghiradelli 60% cocoa, 4oz is one baking bar)
2 ounces semi-sweet chocolate chips (about 1/3 cup)
2 ounces chocolate, unsweetened bakers chocolate
2 tablespoons unsalted butter
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon peppermint extract
6 ounces white chocolate chips (about 1 cup)
6 candy canes, crushed, 1/2 cup set aside

Steps:

  • Preheat oven until 350ËšF. Prepare baking sheets with silpat mat or parchment paper (two if you have them).
  • Crush the candy canes. I used a food processor and pulsed until it was all crushed.
  • Whisk together the rice flours, xanthan gum, baking powder, and salt.
  • Melt the butter, 60% chocolate, semisweet chocolate chips, and unsweetened chocolate in a microwave safe bowl. Or if you have a double boiler use that. Microwaving chocolate can be tricky, the key is short intervals. I do it in 15-20 second intervals (the closer to completely melted, the shorter the time). It took about 6 times or so. Stir in between every go in the microwave. The chocolate should be smooth without any noticeable chunks. Allow to cool slightly, but still fluid.
  • While you're melting the chocolate, beat together the eggs, sugar, and vanilla. Beat on high until light and frothy, about 5 minutes. This step is what will make the cookies have that shiny, crackly exterior.
  • Turn the mixer to low, and add the melted chocolate/butter mixture to the eggs.
  • Add the flour mixture. Scrape down sides of the bowl to make sure everything is evenly incorporated.
  • Mixture should be silky and shiny. Slightly thick but with fluidity.
  • Add the 1/2 cup of crushed peppermint, peppermint extract, and the white chocolate chips.
  • Drop the cookies onto a baking sheet about 2 inches apart. Dust with the extra crushed peppermint, reserving some for after baking.
  • If you only have one baking sheet, prescoop the rest of the dough as well and set aside. Due to the chocolate content, this dough will harden up pretty quickly. It's perfectly fine to bake once they've hardened, but they're more difficult to scoop.
  • Bake for 10 minutes, turning half way. Bake until the top looks glossy and cracked.
  • The peppermint will have melted in the oven, it will harden back up, but for presentation, sprinkle some fresh peppermint on top if you'd like. Cool on the baking sheet at least 5 minutes. Transfer parchment or mat onto a cooling rack and cool until you can easily peal the cookies off the mat. Cool on cooling rack for another 20-30 minutes until completely cooled. You want to allow the cookies to set.
  • These cookies are great when cooled, you can also warm them. They stay great for a few days in an airtight container.

Nutrition Facts : Calories 135.2, Fat 7.5, SaturatedFat 4.4, Cholesterol 26, Sodium 60.3, Carbohydrate 16.7, Fiber 0.8, Sugar 12.9, Protein 2

PEPPERMINT BARK COOKIES



Peppermint Bark Cookies image

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

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
½ cup vegetable shortening
¾ cup packed light brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
¾ teaspoon peppermint extract
½ teaspoon red food coloring
2 cups white chocolate chips
6 peppermint candy canes, crushed - or more to taste

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

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.

ALMOST-FAMOUS PEPPERMINT BARK



Almost-Famous Peppermint Bark image

Execs at Williams-Sonoma were just trying to build up their food-gifts selection when they started selling peppermint bark in 1999. Little did they know that they'd created a monster: The candy quickly gained a cult following. Fans are known to stake out stores for months until the stuff hits shelves in the fall. (It tends to sell out before Christmas.) And food bloggers have been trying to knock off the recipe for years. Food Network Kitchens gave it a whirl and came up with this near-perfect copy.

Provided by Food Network Kitchen

Time 1h45m

Yield About 2 pounds of bark

Number Of Ingredients 4

12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
1 1/2 teaspoons peppermint extract
1 pound good-quality white chocolate, chopped into 1/2-inch pieces
3 candy canes or 12 round hard peppermint candies, crushed

Steps:

  • Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.
  • Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming 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 steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
  • Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
  • Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

PEPPERMINT BARK



Peppermint Bark image

You have two choices when it comes to peppermint bark: If you'd like your bark to be shiny and snappy at room temperature, you must temper the chocolate. The process isn't complicated, but you'll need an instant-read thermometer and a bit of patience. But you can also leave tempering to the professionals and make the bark without tempering: Simply microwave both chocolates until melted, assemble the bark as instructed then transfer it to the fridge to harden. You may encounter a bit of condensation and melting when you serve it, but it will still taste great. Be sure to use good-quality bar chocolate instead of chips for more reliable results and better flavor. Look for oil-based peppermint extract, as the water in alcohol-based extracts can cause the chocolate to seize.

Provided by Samantha Seneviratne

Categories     snack, dessert

Time 5h

Yield About 1 1/2 pounds

Number Of Ingredients 4

1 pound/455 grams good-quality semisweet chocolate (not chips), chopped
8 ounces/225 grams good-quality white chocolate (not chips), chopped
1/2 to 3/4 teaspoon oil-based peppermint extract, such as Simply Organic brand
1/2 cup/75 grams crushed candy canes

Steps:

  • Line a rimmed baking sheet with parchment paper and set aside. Set 12 ounces/340 grams semisweet chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 114 degrees and 118 degrees on an instant-read thermometer. Chocolate burns easily in the microwave, so go slowly. Try fewer seconds as the temperature starts getting close so that you don't overshoot the mark. (If you're a few degrees over, just keeping stirring the chocolate until it cools to the proper temperature.)
  • Remove the bowl from the microwave and gradually stir in the remaining 4 ounces/115 grams semisweet chocolate until the temperature has come down to 88 to 89 degrees. (After a bit of practice you can actually see and feel the chocolate fall into temper. It takes on a slightly looser quality and becomes shinier. Be patient, this can take up to 10 to 12 minutes with some chocolate.) Now quickly pour the chocolate out onto the prepared pan and spread it into an even layer. Let the chocolate stand at room temperature until the layer has set, about 1 hour. (You can also refrigerate until set, about 30 minutes.)
  • Now set 6 ounces/170 grams white chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 105 degrees and 110 degrees on an instant-read thermometer.
  • Remove the bowl from the microwave and gradually stir in the remaining 2 ounces/55 grams white chocolate until the temperature has come down to about 85 degrees. Quickly stir in the peppermint extract. Drizzle the white chocolate mixture evenly over the semisweet chocolate. Immediately sprinkle with the candy cane.
  • Let stand at room temperature until completely set, about 4 hours. To serve, break into pieces. Refrigerate leftover pieces as necessary.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 22 milligrams, Sugar 35 grams

PEPPERMINT BARK



Peppermint Bark image

This is a copycat of the William Sonoma Bark that costs $22 a lb. I have never tried their version, but when my mom told me she liked it, I went on a search to find the recipe. Make sure to buy white chocolate chips that contain cocoa butter to get a smooth melt- otherwise, you will end up with clumpy chocolate. Use good quality chocolate chips (belgian, semi-sweet, or bittersweet) for the best results.This recipe is so simple and delicious my only hope is that I'm able to save a piece for my mom. Recipe by Rita Nader Heikenfeld.

Provided by cookiedog

Categories     Candy

Time 25m

Yield 2 pounds

Number Of Ingredients 4

12 ounces chocolate chips
1 lb white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed

Steps:

  • Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
  • Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don't let bottom of bowl touch water), until chocolate is almost melted. If you are daring, you can use your microwave. Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn't melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy (I pressed the candy in just a bit).
  • Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2" wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

Nutrition Facts : Calories 2043.1, Fat 123.9, SaturatedFat 74.3, Cholesterol 47.7, Sodium 223.1, Carbohydrate 243.3, Fiber 10.5, Sugar 226.8, Protein 20.5

PEPPERMINT BARK



Peppermint Bark image

Milk chocolate and white chocolate make this a sweet treat for anyone. Great for the holidays and care packages.

Provided by grhmcrkr613

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h40m

Yield 24

Number Of Ingredients 4

30 crushed peppermint hard candies, divided
1 ½ pounds milk chocolate candy, coarsely chopped
1 ½ pounds white chocolate, chopped
1 teaspoon oil-based peppermint flavoring, or to taste

Steps:

  • Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
  • Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
  • Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
  • Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 40.9 g, Cholesterol 12.9 mg, Fat 18.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 11 g, Sodium 45.3 mg, Sugar 37.2 g

PEPPERMINT BARK RECIPE BY TASTY



Peppermint Bark Recipe by Tasty image

Here's what you need: mini candy canes, chocolate chips, peppermint extract, white chocolate chip

Provided by Katie Aubin

Categories     Desserts

Yield 15 servings

Number Of Ingredients 4

25 mini candy canes
4 cups chocolate chips
½ teaspoon peppermint extract
3 cups white chocolate chip

Steps:

  • Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
  • In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
  • Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
  • Sprinkle the crushed mini candy canes over the white chocolate.
  • Freeze for at least 1 hour.
  • Remove the bark from the freezer and break into pieces.
  • Enjoy!

Nutrition Facts : Calories 531 calories, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 5 grams, Sugar 57 grams

PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE



Peppermint Bark Cookies and Cream Cheesecake image

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

30 vanilla creme-filled chocolate sandwich cookies, divided
1 Tbsp. butter or margarine, melted
35 starlight mints, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
2 oz. BAKER'S White Chocolate

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

CHOCOLATE PEPPERMINT BARK COOKIES



Chocolate Peppermint Bark Cookies image

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

Nonstick vegetable oil spray
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-whitestriped hard peppermint candies or candy canes (about 3 ounces)
2 ounces high-quality white chocolate (such as Lindt or Perugina)

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.

PEPPERMINT SUGAR COOKIES



Peppermint Sugar Cookies image

These peppermint sugar cookies take my tastebuds right to winter. Their crisp, distinct taste reminds me of the peppermint bark I buy every holiday season. -Emily Hutchinson, The Hutch Oven

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 10

1 cup unsalted butter, softened
1/2 teaspoon salt
1 cup sugar
1/2 cup confectioners' sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2-3/4 cups (365 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 cup cornstarch

Steps:

  • In the bowl of a stand mixer, beat butter and salt for 30 seconds. Add sugars; beat 1 minute. Add egg and extracts and mix to combine. , Combine dry ingredients; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 171 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 64mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

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From twopeasandtheirpod.com


PEPPERMINT BARK RECIPE (SMALL BATCH) - DESSERT FOR TWO
Line a standard 8 or 9" bread loaf pan with parchment paper to ensure the peppermint bark doesn't stick. Next, use a double boiler (or create one by placing a metal bowl over a small pot of simmering water) to melt the semisweet chocolate with ½ teaspoon of the oil. Once it's melted, stir in the peppermint extract. 3.
From dessertfortwo.com


CHRISTMAS BARK RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Christmas Bark Recipe are provided here for you to discover and enjoy Christmas Bark Recipe - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com


PEPPERMINT BARK COOKIES - I AM A FOOD BLOG
peppermint bark, crinkle cut fries, and ice cream, xoxo steph. Peppermint Bark Cookie Recipe makes 24 cookies prep time: 20 minutes active time: 1 hour total time: 1 hour 20 minutes. 1 3/4 cups + 1 1/2 tablespoons (259 grams) all-purpose flour; 1 cup + 1 1/2 tablespoons (87 grams) cocoa powder; 3/8 teaspoon (1.6 grams) baking soda
From iamafoodblog.com


PEPPERMINT BARK RECIPE - ANNA PAINTER | FOOD & WINE
Sprinkle the peppermint candies over the bark and refrigerate until firm, about 15 minutes. Use the parchment overhang to lift the bark out of the pan. …
From foodandwine.com


PEPPERMINT BARK - FOOD & DIY
This peppermint bark recipe looks delicious and easy and I’m thinking I’ll make it this Christmas for gifts! Reply. Show Replies (1) Gloria. 3 years ago. Well I know that all the holiday baking and treat making is just around the corner. This recipe is perfect for the sweet table, and as a food gift too. Homemade treats are always so good. I know this will be totally addictive. Reply. Show ...
From foodanddiy.com


PEPPERMINT BARK CHRISTMAS COOKIES | ALLY'S SWEET & SAVORY EATS
Using a cookie scoop, place 12 cookies onto the cookie sheet. Bake for 12-13 minutes or until edges are slightly golden. Remove from the oven. Take a few more pieces of peppermint bark, break them into pieces and push them into the warm cookies. Transfer the cookies to a baking rack to cool.
From sweetandsavoryfood.com


PEPPERMINT BARK COOKIES - SALLY'S BAKING ADDICTION
Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. On low speed, slowly mix …
From sallysbakingaddiction.com


BEST PEPPERMINT BARK RECIPE - HOW TO MAKE PEPPERMINT BARK
Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3” water and bring to simmer over medium heat. Reduce heat to low, then place a …
From delish.com


LILY'S PEPPERMINT BARK - LILY'S SWEETS
Line the bottom of a shallow dish or 9x13 baking pan with parchment paper and set aside. In a double boiler, melt the Lily's semi-sweet baking chips over low heat, being careful not to overheat. Once fully melted, pour the chocolate over the parchment paper and spread evenly. Lightly tap the pan against the counter to level the chocolate.
From lilys.com


BEST PEPPERMINT CRUNCH BARK RECIPES | FOOD NETWORK CANADA
Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture over white chocolate rectangle. Using offset spatula, spread chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
From foodnetwork.ca


KETO PEPPERMINT BARK - THE BIG MAN'S WORLD
After 20 minutes, heat up the white chocolate chips until melted. Whisk in the peppermint extract and pour into the pan, on top of the cooling chocolate. Carefully spread it out over the top. If using candy canes, sprinkle over the top. Let the peppermint bark sit at room temperature until firm.
From thebigmansworld.com


PEPPERMINT BARK | HERSHEY'S KITCHENS
Peppermint Bark. Peppermint Pretty. Chocolate and mint are perfect partners in this delicious bark that makes a lovely hostess gift. SKILL LEVEL. Beginner. Facebook. Pinterest . Mail. Print. Ingredients. 2 cups: HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (500 mL) 2 cups: HERSHEY'S CHIPITS White Creme Chips (500 mL) 1/2 to 3/4 cup: crushed peppermint …
From hersheys.ca


PEPPERMINT BARK COOKIES | FOODTALK
For me, Christmas time equals cookie time! I love nothing more than a cookie plate with these peppermint bark cookies alongside these chocolate gingerbread cookies. This post was originally published in December 2020 but has been updated with new content. Tell me about this recipe! These double chocolate chip cookies are made with cocoa powder and chocolate …
From foodtalkdaily.com


PEPPERMINT BARK | QUICK AND EASY RECIPE AND GIFT IDEA
Spread a thin layer of the melted chocolate on your lined baking sheet with a frosting knife. Repeat step two with the white chocolate chips. Fill a pot with 1-2″ of water. Bring to a boil. Top with a heat-safe glass bowl. Add white chocolate chips to bowl. Melt, stirring constantly to prevent overheating.
From food.ninahendrick.com


PEPPERMINT BARK CUPCAKES - A BAJILLIAN RECIPES
Melt some white chocolate in one bowl, and dark chocolate in another bowl. Pour your melted dark chocolate onto the baking sheet, and use an offset spatula to spread into a thin layer. Drop spoonfuls of the white chocolate evenly over the chocolate, then use a butterknife to swirl figure-eights throughout the chocolate.
From abajillianrecipes.com


PEPPERMINT BARK COOKIES - KITCHEN FUN WITH MY 3 SONS
Step 2- Wet Ingredients. Add the butter, white, and light brown sugar into a large mixing bowl and combine using an electric mixer until light in color and fluffy. Mix in the three eggs, vanilla, and corn syrup, until fully incorporated and a soft cookie dough begins to form.
From kitchenfunwithmy3sons.com


PEPPERMINT BARK - SPACESHIPS AND LASER BEAMS
HOW TO MAKE THIS PEPPERMINT BARK RECIPE. STEP ONE: Place mini candy canes in a Ziploc freezer bag and seal shut. Crush candy with a rolling pin until you have varying sizes of crushed candy canes to sprinkle on the top of your bark. Set aside. STEP TWO: Line a 9×13-inch baking sheet with parchment paper. Set aside. STEP THREE: Place semi …
From spaceshipsandlaserbeams.com


NO-BAKE PEPPERMINT BARK COOKIES // VIDEO - THE SUBURBAN ...
Instructions. Pour the white chocolate into a small microwave safe bowl and melt in the microwave in 30 second intervals stirring after each cycle. Once the chocolate is melted, stir in the peppermint extract. Dip the top of the wafer cookies in the chocolate to coat and set on a wire rack. Sprinkle with the candy canes and allow the cookies to ...
From thesuburbansoapbox.com


23 PEPPERMINT BARK AND COOKIE RECIPES - MOMMY MOMENT
Once fall is over, and the pumpkin spice everything craze has gone, peppermint flavours come out in full swing. Here are 23 Peppermint Bark and Cookie Recipes for you to make for friends, family or that co-worker cookie exchange.
From mommymoment.ca


EASY 3-INGREDIENT PEPPERMINT BARK RECIPE - MASHED.COM
'Tis the season to eat plenty of good food. And when the holiday season rolls around, it means so many delicious flavors are incorporated into tasty recipes. Everything from chocolate and peppermint to caramel and marshmallows comes to mind. It's truly the tastiest time of the year. If you're searching for a quick, sweet treat for the holidays, peppermint bark …
From mashed.com


PEPPERMINT BARK (TIPS FOR MAKING IT PERFECT!) - THE FOOD ...
It just isn’t Christmas without Peppermint Bark! Layered dark chocolate and white chocolate are topped with crushed candy canes. This famous Christmas candy recipe is so easy to put together, it’s a shame to buy it at the store. I will show you just how to make it, with tons of tips and tricks for making it perfect the first time!
From thefoodcharlatan.com


WILLIAMS SONOMA PEPPERMINT BARK: HOW TO MAKE IT AT HOME
This peppermint bark tastes exactly like the Williams Sonoma recipe, with plenty of flavor throughout. The addition of pure peppermint extract mimics the peppermint oil added to the store-bought version, and it’s dotted with crushed peppermint candies for added flavor, a bit of crunch and a pop of color. Enjoy this festive treat all holiday season long!
From tasteofhome.com


PEPPERMINT CHOCOLATE COOKIE BARK - THE MERCHANT BAKER
Peppermint Chocolate Cookie Bark is an easy way to get your peppermint bark fix in the form of a cookie! Just bake a thin chocolate mint cookie for the base, let some white chocolate chips melt on top. Spread the melted chocolate and top with crushed peppermint candies! Break it up into pieces and you’ll have a treat that looks and tastes like peppermint …
From themerchantbaker.com


THE PERFECT PEPPERMINT BARK RECIPES | THE ELF ON THE SHELF
Remove and place a cookie cutter filled with peppermint bark in a cellophane bag, sealing it tight with ribbon. Gift this snowflake peppermint bark to friends and family during the holidays! Helpful hint: If you want to remove the bark from the cookie cutter, slam the cookie cutter on the counter and use your thumb to pop the chocolate out. Wash the cookie cutter to use for your …
From elfontheshelf.com


HOMEMADE HOLIDAY GIFTS: PEPPERMINT BARK - IGA
Line a cookie sheet or other flat surface with aluminum foil, waxed paper, or parchment paper. Melt almond bark or candy coating over a double boiler or in microwave, stirring frequently until melted. Once melted, stir in food coloring for desired pink color, add peppermint extract. Fold in some of the crushed candies, reserving the larger pieces.
From iga.com


PEPPERMINT BARK CHEESECAKE - THE SPRUCE EATS
Peppermint bark cheesecake is the ultimate creamy peppermint and chocolate dessert for Christmas. Make one for your holiday celebration. ... A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. Learn about The Spruce Eats' Editorial Process. Updated on …
From thespruceeats.com


PEPPERMINT COOKIE BARK - ENJOY LIFE FOODS
Place in a bowl and set aside. Break Peppermint Bark Cookies into bite-sized pieces and set aside. Melt Dark Chocolate Morsels in a micro-safe dish for 30-seconds, stir, and repeat until fully melted. Stir in vanilla and peppermint extract. Pour the melted chocolate onto a parchment-lined baking sheet and spread evenly.
From enjoylifefoods.com


HOW TO MAKE CHOCOLATE BARK - EASY CHOCOLATE BARK RECIPE
This white chocolate peppermint bark would be darling for Valentine’s Day with peppermint marshmallows, minty kisses, and crushed peppermint candy and frosted animal cookies. Plus, it’s pink. I love pink. Make a bark board! You can whip out several different kinds of bark in a short amount of time to make a fabulous spread to take to a party.
From thepioneerwoman.com


PEPPERMINT BARK - SALLY'S BAKING ADDICTION
Top with crushed candy canes. A lot of recipes for peppermint bark that I stumbled upon call for sifting the crushed candy canes to rid any of the candy cane powder. I don’t do that; I really didn’t want to dirty my sifter with candy cane bits. After it sets, break the peppermint bark into pieces, make a complete mess, taste test, taste test again. DONE. I no longer have a …
From sallysbakingaddiction.com


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