Peppermint Bark Cookies
Author: 
Recipe type: Cookies
 
Ingredients
  • 1½ cup AP flour
  • ⅔ cup Dutch process cocoa powder
  • Pinch of salt
  • ¾ cup of unsalted butter (1½ stick), at room temperature
  • 1½ cups confectioners’ sugar
  • 2 large eggs
  • 1 tsp. peppermint extract
  • ½ tsp. vanilla extract
  • 6 oz. bittersweet chocolate, chopped
  • 10 oz. white chocolate, chopped or in chip format
  • Crushed candy canes
Instructions
  1. In a medium bowl whisk together flour, cocoa powder and salt.
  2. In the bowl of a mixer combine butter and sugar. Beat at a medium-high speed until light and fluffy.
  3. Mix in eggs, peppermint extract, and vanilla into the butter mixture. Scrape down sides to make sure everything is incorporated.
  4. At a lower speed gradually mix in dried ingredients until they are all combined.
  5. Forming dough into a disk, cover in plastic wrap and refrigerate for 1-2 hours.
  6. Preheat oven to 325 degrees.
  7. Line baking sheets with parchment paper or silicone baking mat.
  8. Roll dough out on a floured surface to ¼ inch thickness and use a round 1½ cookie cutter to cut out cookies. Repeat until dough is used up.
  9. Place on baking mat and bake for 10-12 minutes.
  10. Let cookies cool for at least 15 minutes
  11. Line cooled baking sheets with wax paper.
  12. Melt bittersweet chocolate in a double boiler.
  13. With an offset spatula spread a thin layer of the bittersweet chocolate onto the bottom of the cookie. Place on wax paper.
  14. Once done with all the cookies, place tray in the freezer until chocolate is set, about 15 minutes.
  15. Melt white chocolate in double boiler (if white chocolate dries out, add in a small amount of canola oil and stir until smooth)
  16. Spread white chocolate onto top of cookie and sprinkle with crushed candy cane.
  17. Place back in freezer to set. Store in an airtight container.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/12/five-peppermint-bark-cookies/