Best Peppermint Bar Cookies Recipes

Peppermint Bar Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 1h10m

Yield About 32 peppermint bar cookies

Number Of Ingredients 13

Cooking spray
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
2 sticks unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg, at room temperature
2 teaspoons red gel food coloring
2 teaspoons pure vanilla extract
3/4 teaspoon pure peppermint extract
1 1/4 cups white chocolate chips
1/3 cup red candy melts
1/3 cup lightly crushed peppermint candies

Steps:

Preheat the oven to 350˚ F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on all sides. Lightly coat with cooking spray. Whisk the flour, salt and baking powder in a medium bowl.
Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the food coloring and vanilla and peppermint extracts, scraping down the bowl as needed. Beat in the flour mixture in two batches until just combined.
Spread the dough in the baking dish, pressing it with your hands until flat and even. Bake until set and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
As soon as the bars come out of the oven, top with the white chocolate chips in a single layer. Let sit 2 minutes to soften, then spread into a thin layer with an offset spatula. Put the red candy melts in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Transfer to a small resealable plastic bag and snip a corner. Pipe diagonal stripes on top of the white chocolate. Sprinkle with the peppermint candies. Transfer the pan to a rack and let the bars cool completely.
If the white chocolate is still soft, place the baking dish in the freezer for a few minutes until set. Lift the bars out of the baking dish, peel off the foil and cut into pieces.

Chocolate Peppermint Bar Cookies image

Yield Makes 32 (2 1/4- by 1/2-inch) bars

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1 cup semisweet chocolate chips (6 oz)
1 cup coarsely crushed peppermint hard candies (1/4 lb)

Steps:

Put oven rack in middle position and preheat oven to 375°F. Line a 13- by 9-inch metal baking pan with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan, and butter foil (except overhang).
Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in egg until combined. Reduce speed to low, then mix in flour mixture until just combined. Stir in chocolate chips and candy.
Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 20 minutes. Cool completely in pan on a rack, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off foil with a spatula.

Chocolate Peppermint Bar Cookies image

Provided by Mikekey *

Categories Cookies

Time 45m

Number Of Ingredients 9

1/2 c all purpose flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter, softened
3/4 c dark brown sugar, firmly packed
1 large egg
1 c semi-sweet chocolate chips
1 c hard peppermint candies, coarsely crushed (candy canes will work)

Steps:

1. Preheat oven to 375F. Place rack in middle position of oven. Line a 13-9 inch metal baking pan with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan. Butter foil, except for overhang.
2. Whisk together flour, cocoa, soda and salt in a small bowl.
3. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in egg until combined.
4. Reduce speed to low and mix in flour mixture until just combined. Stir in chocolate chips and peppermint candy pieces.
5. Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 20 minutes.
6. Cool completely in pan, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off foil with spatula.

Peppermint Shortbread Bar Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 10

1/2` cup(s) butter, softened
1 cup(s) p powdered sugar
1 - egg
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
2 1/2 cup(s) flour
1/2 cup(s) dark chocolate chips
1 teaspoon(s) shortening
1/4 cup(s) crushed peppermint candy canes
3 tablespoon(s) holiday sprinkles

Steps:

Beat the butter and powdered sugar in a mixing bowl. Add the egg and vanilla and beat again. Slowly add the flour and salt until the dough comes together. Roll into a ball.
Line a baking sheet with foil. Spray the foil with non stick baking spray. Place the ball in the center of the pan. Gently press the dough into a 9x11 inch rectangle. Keep the dough as even as possible. Bake at 350* for 10-12 minutes. Remove from the oven and cut into 20 smaller rectangles. Let them cool completely.
Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds and stir. Repeat. Stir until melted. Spread on top of each cookie bar. Top with peppermint candies and sprinkles. Store in sealed container. Makes 20 bar cookies.