I hope that you and yours have a wonderful day full of giving and holiday cheer!!
It’s Day 25, the last and final day of my Christmas baking extravaganza and although I highly doubt you’re reading this right now, I’ll keep it short. This has been one helluva experience for me. A thrill even. I hope you’ve enjoyed this 25 days of goodies as much as I have. Thank you from the bottom of my heart for following along.
These cookies are a very welcomed twist on regular, good old peppermint bark. A shortbread base, chocolate, peppermint candies and white chocolate drizzle. Enjoy!!
Chocolate Peppermint Bark Cookies
from Bon Appetit, December 2009 (also available via Epicurious) via Tracey’s Culinary Adventures
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup finely chopped candy canes
2 ounces high-quality white chocolate (not chips)
Preheat oven to 350 F. Spray 13 x 9 x 2-inch metal baking pan with nonstick spray. Line the bottom of pan with parchment paper, leaving an overhang on both short sides of the pan.
In a medium bowl, whisk together the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 2 minutes. Gradually add sugar, beating until the 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.
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.
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 the top. 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 peppermint candies/candy canes over.
Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. (Alternatively, melt the chocolate in the microwave on 50% power for 30 second bursts, stirring after each burst.) Transfer the chocolate to a resealable plastic bag, snip a corner and drizzle the chocolate over the cookies. Chill until the white chocolate is set, about 30 minutes.
Using the parchment overhang, lift the cookies from pan and transfer to work surface. Using a large knife, cut the cookies into irregular pieces.
The cookies can be stored for up to 1 week in the refrigerator in airtight containers.