Peppermint Cookie Bark

It’s cookie week here at Macheesmo because let’s face it, everybody is going to want to make and eat some cookies over the next few weeks.  I’ve been saving and bookmarking recipes for awhile now, but if I made all the recipes that I wanted to try I would have to rename this site and I would weigh approximately 400 pounds.

TIpsy would gain weight also because she is bent on trying to lick butter off the counter anytime I’m not looking.

When I saw a recipe for peppermint bark it reminded me of the bark I made during the summer that was so freakin’ delicious I almost ate my arm off because it was attached to the bark.  I figured it was probably worth trying another bark recipe.

This recipe was actually the first time that I used my spiffy new KitchenAid mixer.  I know I’ve posted a few recipes where I used it, but there ya go.  A Macheesmo secret.  I don’t really post recipes in the order that I make them.

I took a few photos while I made the bark and this photo baffled me.  I can’t really tell where the edge of the bowl is on the mixer bowl so it kind of looks like the reflection is off of the air or something.

Ok.  Sorry.  Got distracted.  The recipe!

Peppermint Bark Cookies (From Bon Appétit Dec. 2009)

- 2 Cups all-purpose flour
- 1/4 Teaspoon salt
- 1 Cup (2 sticks) unsalted butter, room temp
- 1 Cup sugar
- 1 Teaspoon vanilla extract
- 1 large egg yolk
- 6 ounces bittersweet or semisweet chocolate, chopped
- A few handfuls of chopped red and white peppermint candy
- 3 ounces high quality white chocolate
- Parchment paper is helpful

Making the cookie crust. First, preheat your oven to 350 degrees, then line a 13X9 baking sheet with parchment paper.  If you don’t have any parchment paper, you can just spray the sheet with nonstick spray.

In a small bowl, whisk the flour and salt together and set it aside.

Then add your butter to a mixing bowl and either mix it with a stand mixer or hand mixer until it’s creamy.  Then add the sugar and beat it until it’s light and fluffy.  Add the vanilla and egg yolk and continue to beat.  Remember to scrape down the sides of the bowl every once in awhile.

Your cookie dough will be pretty thick, but should be well incorporated and smooth.

Then spread out your cookie dough onto the prepared baking sheet.  You can use your hands to spread it out or a rolling pin if you want to be all pretty about it.  Just try to get it an even thickness.  It’s okay if it doesn’t go up to the edges all the way around.

Then take a fork and stab it all around.  This will keep the cookie from rising too much while it bakes.

Bake this for about 25-30 minutes or until the cookie crust is slightly browned all over.

Finishing the Bark. As soon as your gigantic mutant cookie comes out of the oven, sprinkle the chocolate over the surface.  Let this sit for about 5 minutes.  The chocolate will slowly melt.

Meanwhile, unwrap a bunch of peppermint candies, put them in a plastic bag and give them a few whacks with a mallet or rolling pin.  It’s okay if they are broken up kind of unevenly.  That gives the whole dish some character.

Next, spread your melted chocolate out using a flat spatula or knife.  Make sure the chocolate covers all the cookie crust.  Then sprinkle your peppermint all over the surface.

Making the White Chocolate. I think you could probably melt the white chocolate in the microwave (on low) but I did mine in a double boiler.  It’s important to add a few tablespoons of water no matter how you do it to make sure that your chocolate sauce is smooth and liquidy.  That just makes it easier to drizzle.

Once it’s melted, you can just drizzle it over the surface of your bark using a fork.

Stick this in the fridge for at least a few hours to make sure everything is hardened.  Then take it out and break it up with your hands!  That would be a fun project for kids…

I was a bit worried that the cookie would be too thick and maybe this bark wouldn’t have a good texture, but I actually thought it worked really well.  I took the final product to a party and it went pretty fast.  The peppermint gives some crunch to the thing and some great flavor.

I’m guessing that your family wouldn’t mind if you left a plate of this stuff out on the counter or table during the holidays.  It’s great to snack on.  It keeps at room temperature pretty well, but if you are going to store it for a long time, stick it in the fridge.

This dish definitely got me in the holiday spirit.  It tastes and looks very holiday.

Be sure to check back tomorrow for Day 2 of cookie week where we’ll explore more peppermint flavors!