Chocolate Peppermint Bark Cookies are the best new cookie recipe to try for the holidays this year!
I first tried this cookie recipe in 2009. It was discovered in an old Bon Appetit magazine, and I just knew it would be something I’d like. I made a few changes to the recipe, and these Chocolate Peppermint Bark Cookies have been a big-time favorite ever since. I bake them every year. And it’s a recipe that has gotten high praise from RecipeGirl readers too.
- all-purpose flour
- granulated white sugar
- vanilla extract
- egg yolk
- bittersweet or semisweet chocolate
- Hershey’s Candy Cane Kisses (or crushed candy canes)
- white chocolate
Hershey’s Candy Cane Kisses Note:
*The Hershey’s Candy Cane Kisses are a specialty flavor that you’ll only find during the holidays. I’ve seen them both at Target and in the holiday candy section of my grocery store.
How to make Chocolate Peppermint Bark Cookies:
The cookie dough is made, and it’s pressed into the bottom of a rimmed, parchment paper-lined baking sheet. Then it’s baked until golden brown- about 30 minutes. As soon as the giant, baked cookie comes out of the oven, you’ll sprinkle chopped bittersweet chocolate (or chocolate chips) on top. The heat from the cookie will melt the chocolate, and then you will spread the melted chocolate all over the top of the cookie.
Chopped candy cane Kisses are sprinkled on next. Or if you prefer, you can use crushed candy canes. Finally, a drizzle of melted white chocolate is added to the top. Then the whole pan of chocolate peppermint bark cookies is placed into the refrigerator to chill until set.
Once the chocolate is set, you can use the parchment paper to take the whole thing out of the pan and transfer it to a cutting board. Use a sharp knife to cut the cookies into triangle or diamonds or other shapes.
These chocolate peppermint bark cookies are a crisp cookie because they’re baked in such a thin layer. They’re definitely not crunchy though. The chocolate and melted candy cane Kisses are the perfect flavors to add on top. These are still one of my favorite holiday cookies of all time. Enjoy!
Here are a few more Christmas cookie recipes you might like to try:
- Eggnog Cookies
- Lemon Gumdrop Cookies
- Chewy Molasses Spice Cookies
- Strawberry Sandwich Cookies
- Christmas Gooey Butter Cookies
- Candy Cane Kiss Cookies
- Peppermint Meringues
- Spritz Cookies
Chocolate Peppermint Bark Cookies
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 8 ounces (1 1/3 cups) bittersweet or semisweet chocolate (can use chocolate chips)
- 1 cup chopped Hershey's Candy Cane Kisses (or use crushed candy canes)
- 2 ounces white chocolate, chopped (don't use baking chips)
- Preheat the oven to 350°F. Spray 13x9x2-inch rimmed metal baking pan with nonstick spray. Line the bottom of the pan with a long strip of 9-inch-wide parchment paper, leaving an overhang on both short sides of the pan.
- In a medium bowl, whisk the flour and salt together; set aside. In a large bowl, use an electric mixer to beat the butter until creamy, about 2 minutes. Gradually beat in the sugar. Continue beating until the mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in the vanilla, then the egg yolk. Gradually add in the flour mixture, beating on low speed just to blend.
- Drop the dough by tablespoonfuls into the prepared baking pan, spacing evenly. Using moistened fingertips, press the dough to form even layer over the bottom of the pan. Pierce the dough all over with a fork.
- Bake the cookie base until it is light golden brown, slightly puffed and the edges begin to come away from the sides of the pan, about 30 minutes. Place the pan on a rack; immediately sprinkle the bittersweet chocolate evenly over the hot, baked cookie. Let it stand until the chocolate softens, about 3 minutes. Using small offset spatula, spread the bittersweet chocolate over the top of the cookie in a thin, even layer. Immediately sprinkle chopped candy cane kisses over the chocolate (or crushed candy canes).
- In a medium metal bowl set over saucepan of simmering water, stir the white chocolate 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 the bowl from over the water. Using a fork, drizzle the white chocolate all over the cookies. Chill until the white chocolate is set, about 30 minutes.
- Using the paper overhang as an aid, lift the cookie from the pan and transfer it to a work surface. Using a large knife, cut the cookie into irregular pieces.
- *MAKE AHEAD: These can be made 1 week ahead. Store in the refrigerator (or freezer) in airtight containers between layers of waxed paper or parchment paper. Can be stored in the freezer for several weeks.