Peppermint Bark Snowflake Cookies 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 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 SNOWFLAKE COOKIES



Peppermint Bark Snowflake Cookies image

This cookie was inspired by two of my favorite holiday treats - peppermint bark and sugar cookies. These cookies are the perfect combination of both - dark rich chocolate with crunchy spicy peppermint and a soft chewy cookie. Delicious and beautiful!!

Provided by Jennifer Daskevich

Categories     Cookies

Time 25m

Number Of Ingredients 7

1 box white cake mix
1 large egg
1 1/4 c frozen whipped topping
1/8 tsp peppermint extract
1/2 c crushed peppermint candy
1 c powdered sugar
6 oz dark chocolate

Steps:

  • 1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silpat liner. In the bowl of a stand mixer, or with a hand mixer, combine cake mix, frozen whipped topping, and egg. Beat until combined - about two minutes. Add in peppermint extract and beat to combine. Scoop dough into balls with tablespoon, roll in powdered sugar,and place twelve on each cookie sheet.
  • 2. Spray the bottom of a glass with nonstick spray and slightly flatten each ball. Sprinkle with crushed peppermint cookies. Bake for 7-8 minutes and remove. Cool completely.
  • 3. Slowly melt chocolate in the top of a double boiler. Remove from heat and allow to cool but not firm up. When cookies have cooled, turn upside down and brush melted chocolate on bottom of cookies . Allow to cool. To speed up the chocolate setting - put cookies in freezer for five minutes. When chocolate has set enjoy!!

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