Chocolate Peppermint Bark Cookies

Name: Chocolate Peppermint Bark Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 85 grams 1/2 cup finely chopped red-and-whitestriped hard peppermint candies or candy canes (about; 1 large egg yolk; 0 teaspoons salt; 170 grams bittersweet or semisweet chocolate, chopped; 237 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, room temperature; 1 teaspoon vanilla extract; 57 grams high-quality white chocolate (such as Lindt or Perugina)

You can never have too many dessert recipes, so give Chocolate Peppermint Bark Cookies a try. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 139 calories, 1g of protein, and 8g of fat. This recipe serves 36. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up salt, sugar, egg yolk, and a few other things to make it today.

Instructions

Preheat oven to 350°F. Spray 13 x 9 x 2-inchmetal baking pan with nonstick spray. Linebottom of pan with long strip of 9-inch-wideparchment paper, leaving overhang on bothshort sides of pan.

Equipment you will use

Baking Pan

Oven

Whisk flour and salt inmedium bowl. Using electric mixer, beatbutter in large bowl until creamy, about 2minutes. Gradually beat in sugar. Continuebeating until mixture is light and fluffy,stopping occasionally to scrape down sidesof bowl, about 3 minutes. Beat in vanilla,then egg yolk. Gradually add flour mixture,beating on low speed just to blend.

Ingredients you will need

Egg Yolk

Vanilla

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Drop dough by tablespoonfuls intoprepared baking pan, spacing evenly. Usingmoistened fingertips, press dough to formeven layer over bottom of pan. Pierce doughall over with fork.

Ingredients you will need

Dough

Equipment you will use

Baking Pan

Bake cookie base until light goldenbrown and slightly puffed and edges beginto come away from sides of pan, about 30minutes.

Ingredients you will need

Base

Equipment you will use

Oven

Frying Pan

Place pan on rack; immediatelysprinkle bittersweet chocolate over.

Ingredients you will need

Bittersweet Chocolate

Equipment you will use

Frying Pan

Letstand until chocolate softens, about 3minutes. Using small offset spatula, spreadbittersweet chocolate over top of cookiein thin even layer. Immediately sprinklechopped peppermint candies over.

Ingredients you will need

Peppermint Candy

Chocolate

Equipment you will use

Offset Spatula

Stir white chocolate in medium metalbowl set over saucepan of simmering wateruntil melted and smooth.

Ingredients you will need

White Chocolate

Equipment you will use

Sauce Pan

Remove from overwater. Using fork, drizzle white chocolate allover cookies. Chill until white chocolate isset, about 30 minutes.

Ingredients you will need

White Chocolate

Using paper overhang as aid, lift cookiefrom pan and transfer to work surface.Using large knife, cut cookie into irregularpieces. DO AHEAD: Can be made 1 weekahead. Store in refrigerator in airtightcontainers between layers of waxed paperor parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper