The other day, the lovely ladies of We Are Not Martha featured the most amazing-looking Chocolate Peppermint Bark Cookies on their blog. I was practically drooling over them, so, obviously, I needed to have them in my life ASAP.
I had planned to make these cookies for the holiday party that I went to last night, but I completely ran out of time with Mal buying his new toy and all. However, being snowed in all afternoon, I had plenty of time to do some holiday baking today. 😀
In typical Tina fashion, I failed to read the Chocolate Peppermint Bark Cookies recipe in its entirety. I actually do this quite often, which means that I have to “wing-it” in the kitchen. But, to be honest, I sort of like the challenge. 😉
I made a number of substitutions in the ingredients and method, so I bolded these changes below. My cookies turned out great, but I’d suggest checking out the original recipe, too.
Chocolate Peppermint Bark Cookies
(My just “wing-it” version)
Original recipe from Bon Appetite, December 2009
- Nonstick vegetable oil spray
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup Olivio (I didn’t have butter)
- 1/4 cup canola oil (and then I ran out of Olivio)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 6 ounces semisweet chocolate chips
- 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
- 2 ounces white chocolate chips
Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Mix flour, salt, sugar, butter, oil, vanilla extract, and egg in a large bowl. (I don’t own an electric mixer, so I skipped this step.)
Drop dough into prepared baking pan.
Using a spatula, press dough to form even layer over bottom of pan.
Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.
While the cookie base is baking, chop 4 candy canes into pieces.
I used the plastic bag + measuring cup method: put candy canes in a plastic baggie and crush with bottom of measure cup on kitchen countertop.
This method worked great. 😀
After about 30 minutes, remove pan and place on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes.
Mmmmm… chocolate! 😉
Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer.
Immediately sprinkle chopped peppermint candies over chocolate. (Apparently, I didn’t snap a photo of this step? :oops:)
Stir white chocolate in medium metal bowl (I used Pyrex) set over saucepan of simmering water until melted and smooth.
Using fork, drizzle white chocolate all over cookies.
Chill in fridge until white chocolate is set, about 30 minutes.
Using large knife, cut cookie into irregular pieces.
These cookies are heavenly! And, don’t they look pretty? Almost gourmet, right? I can’t believe how easy they were to make. If I can make them, anyone can! Definitely give them a try for the holidays!
Time to dig my car out of the snow. Blah.