Friday, December 16, 2011

Recipe: Peppermint Bark Cookies

These all got eaten before I was able to get a good picture of them, so I hope to make another batch tomorrow and I'll get a better picture!

These are so yummy, a double chocolate chip cookie with white chocolate drizzle and peppermint on top, yumm!  

Start by creaming the butter until smooth then add the sugars and beat until fluffy, about 3 minutes.

Next add the flour, baking soda and salt to the butter and sugar mixture, beat until combined.  Add the eggs, beating in one at a time, then add the cocoa powder and vanilla. 

Add the chocolate chips (I use only a cup of chocolate chips so that I can taste the delicious cookie as well).

Drop by spoonful onto a pan, or use a cookie scoop so that they're all uniform.

Place candy canes in a zip top bag crush them until they're in small chunks.

crush them until they're in small chunks.

Melt your white chocolate morsels until they're warm and smooth.  Drizzle on top of the cookies, only doing a few at a time, quickly top with a small sprinkling of the peppermint.

Allow the chocolate to set completely.

This is my personal recipe, so please reference back to my blog if you use it!

Peppermint Bark Cookies

makes 40-2 inch cookies

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 cup bread flour
1 1/2 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp cocoa powder
2 eggs
1 Tbsp vanilla extract
1 cup semi-sweet chocolate chips
3 standard size Candy Canes
1/2 cup White Chocolate Morsels

1.  Preheat your oven to 350 degrees.  Beat the butter until smooth, add the sugars and beat until fluffy. Add the bread flour to the butter mixture, followed by the baking soda and salt, beat until combined.  Add the eggs, beating in one at a time, add the remaining flour, then the cocoa powder and vanilla.  Pour in the chocolate chips.  Allow the batter to rest for 5-10 minutes

2.  Drop by tablespoon onto a parchment lined pan, or a pan sprayed with non-stick spray.  Bake for 12 minutes, or until the centers or just cooked, do not over bake!

3.  Place the candy canes in a zip top bag and crush them until you have small chunks of candy cane.  Melt the white chocolate in the microwave until melted and smooth.  Drizzle the chocolate unto the cookies, only doing 2 or 3 at a time and quickly sprinkle them with the peppermint (the chocolate cools fast, so work quickly).  Allow them to set until the chocolate is completely cooled.  Enjoy!

No comments:

Post a Comment