Chocolate Peppermint Bark Cookies

This recipe has been featured in a post on The Recipe Girl blog:  Best New Christmas Cookie This Season.

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Chocolate Peppermint Bark Cookies

Yield: 36 pieces

Prep Time: 30 min + chill time

Cook Time: 30 min

Best Christmas treat I tried in 2009, and it's been on my holiday cookie tray every year since...

Ingredients:

2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips)
1 cup chopped Hershey's Candy Cane Kisses (or use crumbled candy canes)
2 ounces white chocolate

Directions:

1. Preheat oven to 350°F. Spray 13x9x2-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.

2. 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.

3. 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.

4. 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 candy cane kisses over (or candy canes).

5. Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. If it's too tough and thick to stir, add a tiny drizzle of vegetable oil or 1/2 teaspoon of shortening to thin it out. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.

6. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.

Tips:

*DO AHEAD Can be made 1 week ahead. Store in refrigerator (or freezer) in airtight containers between layers of waxed paper or parchment paper. Can be stored in the freezer for several weeks.

Source: RecipeGirl.com (Adapted from Bon Appetit)

Leave a Comment




19 Responses to “Chocolate Peppermint Bark Cookies”

  1. 1

    Laura — December 19, 2009 @ 12:30 PM

    I’m making this right now!!! it looks yummy!!! except I’m topping mine with peppermint bark I made…

  2. 2

    sophia — December 19, 2009 @ 3:48 PM

    Hi, these look great. if i was to freeze them after i bake them, what do i do when i want to eat it. just let it defrost or do i warm it up in the oven..please help!
    thanks!!!

  3. 3

    Lori Lange — December 19, 2009 @ 3:51 PM

    Sophia- just let them sit on the counter for a bit at room temperature (or eat frozen :) )

  4. 4

    Zahra — December 20, 2009 @ 8:15 AM

    these look sooo good!:) Will definitely give them a shot!:)

    I have a question though…is the cookie part of this moist and soft? or hard and crunchy?

  5. 5

    Lori Lange — December 20, 2009 @ 10:43 PM

    Zahra, – in between!

  6. 6

    Sharon Chafin — December 28, 2009 @ 7:53 AM

    These are a Must Do for next years Cookie Party Exchange! Thanks much and Happy New Year!

  7. 7

    Colleen — November 4, 2010 @ 9:41 AM

    I just tried these last night – EXCELLENT – friends at work agreed! I will be doing these for my cookie exchange next month. I found that I needed about twice as much chocolate as the recipe called for to be able to spread it over the shortbread.

  8. 8

    Jennifer — December 13, 2010 @ 11:01 PM

    Just made these! They were very very good :)
    I did have to double the chocolate though (except for the white chocolate though) and I used the chopped peppermint hersheys kisses. I think that was a good call.

    Great recipe!

  9. 9

    katy — December 23, 2010 @ 11:30 PM

    Just made this recipe to bring to an Xmas Eve get together tomorrow. Doubled the chocolate like many have said, and I used Ghiradelli peppermint squares because I couldn’t find the kisses after looking in a few stores. What a cute Xmas cookie recipe and yummy, too! Definitely will recommend this recipe to my friends :)

  10. 10

    Rebecca — December 1, 2011 @ 5:59 PM

    I just made these and really hope we still have some by the time our get-together rolls around tomorrow! I halved the recipe and used chopped Ghiradelli peppermint squares (on sale). So good!

  11. 11

    Hayley @ The Domestic Rebel — December 15, 2012 @ 7:38 AM

    Lori, these peppermint bark cookies look fantastic! So glad I stumbled upon this because this is exactly what I wanted to make for a cookie exchange coming up!

  12. 12

    Linda — December 23, 2012 @ 11:40 PM

    Can I use wax paper instead of the parchment paper ? If not where can I buy the parchment paper ?

  13. 13

    Lori Lange — December 27, 2012 @ 7:45 AM

    Parchment can be found in the aisle where you buy plastic baggies.

  14. 14

    Vi — December 14, 2013 @ 5:17 PM

    How long do you bake these cookies? I can’t find the time just bake till golden brown!

  15. 15

    Michelle B. — December 15, 2013 @ 8:33 AM

    Can I use pre made peppermint bark from a tub from Costco? I’m trying to find a way to use it up.

  16. 16

    Lori Lange — December 15, 2013 @ 12:23 PM

    Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.

  17. 17

    Tina Kline — December 17, 2013 @ 5:08 PM

    Hi!
    I normally make sugar cookies and top them with chopped candy cane.
    I found this recipe and thought the bars looked prettier and, of course, must be better as they are made with chocolate. They came out great, the 8 oz of chocolate was way enough. The chocolate needs to be cut pretty fine to melt quickly enough. But the cookies are very hard. I expected a chewy consistency, not so brittle and crunchy. Did I overbake? Should I have added baking powder? Any ideas?
    Thanks,
    Addicted To Baking

  18. 18

    Lori Lange — December 18, 2013 @ 11:24 AM

    They are definitely a crunchy sort of cookie.

  19. 19

    Lori Lange — December 19, 2013 @ 1:49 PM

    Maybe!