It is finally December which means a few different things. First off, I will now be making Christmas and holiday related recipes all month. Second, I will more than likely be using my Christmas tree as a backdrop for the remainder of the month. Thirdly, It is my mother’s birthday next week and since she refuses to let us buy her a gift, I had to find something extra special I could send to her as a treat.
So, peppermint bark cookies it is! I’ve got to say, I followed a recipe I found on Annie’s Eats since I didn’t have a chocolate cookie recipe in my repertoire and it is a phenomenal recipe. The cookies almost taste like brownies but have a perfect cookie consistency and the combination of bitter sweet chocolate on bottom and white chocolate on top is just perfect! In all honesty, I’m surprised these have lasted the past 24 hours in my house because I would be more than willing to substitute all meals for the entire batch of these bad boys.
With that, welcome to December and bring on the holiday treats!
Peppermint Bark Cookies
For the cookies:
1½ cups all-purpose flour
2/3 cup Dutch-process cocoa powder
Pinch of salt
12 tbsp. (6 oz.) unsalted butter, at room temperature
1½ cups confectioners’ sugar
2 large eggs
1 tsp. peppermint extract
½ tsp. vanilla extract
6 oz. bittersweet chocolate, finely chopped
10 oz. good quality white chocolate, finely chopped
Crushed candy canes or peppermint candies
To make the cookies, combine the flour, cocoa powder and salt in a small bowl; whisk to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg, peppermint extract, and vanilla. With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain. Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours. ( I left it in for 15-20 minutes because I was impatient but the coldest part of the dough was definitely the easiest to work with!)
Preheat the oven to 325˚ F. Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured work surface, roll the dough out to about ¼-inch thickness. Cut out 3-inch rounds with a cookie cutter and place cut outs on the prepared baking sheet. Bake 10-12 minutes, just until set. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.
Line baking sheets with wax or parchment paper. Place the bittersweet chocolate in a heatproof bowl set over a few inches of simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth. One a time, dip the bottom side of each cookie into the chocolate. Use an offset spatula to scrape of the excess, leaving only a very thin layer of chocolate on the bottom of the cookie. Place on the prepared baking sheets. Transfer to the refrigerator to chill until the chocolate has set, about 15 minutes.
Repeat the melting process with the white chocolate in the double boiler set up. Use an offset spatula to spread a layer of white chocolate on top of each cookie and sprinkle immediately with crushed candy cane pieces before the chocolate sets. Transfer to the refrigerator to chill again just until set, about 15 minutes more. Store in an airtight container.