Chocolate Peppermint Bark Cookie recipe is located below for the baking.
My sons are very close in age. Every year, we would bake cookies and leave them by the tree for Santa on Christmas Eve. And we all know how Santa loves his cookies and milk. We would vary the cookies from chocolate chip to sugar cookies to snickerdoodle.
There are several basics I want to make sure I have when baking cookies. The first is a nonstick baking sheet with a silicone mat or parchment paper.
Cookies are so easy to whip up. A cookie batter takes around ten minutes to whip up. Most ingredients for a simple cookie are already in my fridge and pantry as staples.
There are several basics I want to make sure I have when baking cookies. The first is a nonstick baking sheet with a silicone mat or parchment paper. I have been disappointed at the end of my batch with cookies that stick to my pan. So I keep the tools on hand to make sure every cookie looks and bakes.
Always have a preheated oven. This will have each cookie bake at the same rate of time and consistency.
I like to use an ice cream scoop to measure out each cookie. This has them all be the same size. The kids love to help with this part.
And have all your ingredients at room temperature before starting the batter. Cookies are quick-cooking treats. The warmer the dough is, the more evenly and perfectly they bake.
This year I heard that Santa is on a candy cane kick. So for him, I made Chocolate Peppermint Bark Cookies. One sheet pan will make three dozen bars. I like that this recipe bakes enough to share with neighbors and friends. It is also a very kid-friendly recipe with several opportunities to help in the prep and decorating process.
May you and yours enjoy making this cookie as much as we did. And may you all have a very merry Christmas!
Chocolate Peppermint Bark Cookies
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
12 ounces semisweet chocolate chips
1 cup crumbled candy canes
4 ounces white chocolate
3 tablespoons butter
Preheat oven to 350°F. Line the bottom of a 13x9x2-inch metal baking pan with a long strip of 9-inch-wide parchment paper, leaving an overhang on both short sides of the pan. Whisk flour and salt in a medium bowl. Using an electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until the mixture is light and fluffy, about 3 minutes. Beat in vanilla and egg yolk. Gradually add flour mixture, beating on low speed just to blend. Using moistened fingertips, press dough to form even layer over the bottom of the pan. Pierce dough all over with a fork. Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of the pan, about 20 to 25 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using a small offset spatula, spread bittersweet chocolate over the top of the cookie in thin even layer. Immediately sprinkle chopped candy cane kisses over (or candy canes). Stir white chocolate and cubed butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Remove from over water. Using a fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes. Using paper overhang as aid, lift the cookie from pan and transfer to a work surface. Using a large knife, cut cookie into irregular pieces.
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