Best Chocolate Chip And Peppermint Cookie Bark Recipes

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PEPPERMINT BARK CHOCOLATE CHIP COOKIES



Peppermint Bark Chocolate Chip Cookies image

From 101 Cookbooks Nearly a pound of peppermint bark goes into these cookies, not quite, but close. This is a large batch of cookies, I typically bake off half of them, form the rest of the dough into cookie-sized balls, and place them in freezer bag for later use. Purchase good peppermint bark - it's worth it. In the past I admit I've attempted to cut corners (be forewarned)

Provided by sofie-a-toast

Categories     Drop Cookies

Time 25m

Yield 2-3 dozen

Number Of Ingredients 10

3 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
3/4 teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 cups peppermint bark, roughly chopped
1/2 cup chocolate chips or 1/2 cup chocolate shavings

Steps:

  • Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.
  • Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.
  • In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark and chocolate chips by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.
  • Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until golden on bottom and top. Cool on wire racks.

Nutrition Facts : Calories 2712.8, Fat 113.9, SaturatedFat 68.4, Cholesterol 523, Sodium 1813.4, Carbohydrate 395.7, Fiber 8.4, Sugar 224.2, Protein 34.8

PEPPERMINT BARK COOKIES



Peppermint Bark Cookies image

The combination of white peppermint bark atop a chocolate cookie base equals the ultimate holiday treat. This big-batch recipe is ideal for cookie swaps, festive parties or even wrapping up as gifts. It is also easy enough for baking with the whole family. Instead of forming individual cookies, you break the giant sheet into pieces, just like you would with traditional bark.

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield 2 to 3 dozen cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 3/4 cups sugar
1 large egg
1 teaspoon pure vanilla extract
1 pound good-quality white chocolate, roughly chopped
3/4 teaspoon peppermint extract
20 soft peppermint candies, crushed

Steps:

  • For the chocolate cookies: Cut two 13-by-18 pieces of parchment. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
  • Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 2 minutes. Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more.
  • Place a sheet of parchment on a work surface. Transfer the dough to the parchment and cover with another sheet of parchment. Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment. Slide the parchment and dough onto a 13-by-18-inch rimmed baking sheet and freeze until firm, about 20 minutes.
  • Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F.
  • Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes. Transfer the baking sheet to a rack and cool completely.
  • For the peppermint bark: Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted.
  • Remove the bowl from the saucepan; keep the saucepan over low heat. Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted; return the bowl to the saucepan for 5 to 10 seconds at a time as needed. Do not rush this step: It may take up to 10 minutes to melt all the chocolate.
  • Wipe off any moisture from the bottom of the bowl. Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula.
  • Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate. Set aside at room temperature until firm, about 2 hours.
  • Lift the bark cookie out of the baking sheet using the parchment and break it into pieces.

CHOCOLATE PEPPERMINT BARK COOKIES



Chocolate Peppermint Bark Cookies image

An easy-to-make chocolate cookie base features the flavorful addition of peppermint bark and pecans. You can use homemade or store-bought bark, with any chocolate you prefer.

Provided by Kim

Time 35m

Yield 32

Number Of Ingredients 14

2 cups all-purpose flour
½ cup dark cocoa powder (such as Hershey's® Special Dark)
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract
1 cup chopped chocolate peppermint bark
¾ cup chopped pecans
¼ cup crushed candy canes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.
  • Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.
  • Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 21.3 g, Cholesterol 26.9 mg, Fat 10.3 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 5.2 g, Sodium 117.5 mg, Sugar 11.3 g

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