‘Tis the season for peppermint bark! We loved the combination of buttery shortbread, white & dark chocolate, and peppermint in this festive looking cookie. Cut these into fun, irregular pieces and people will be grabbing for them. If you’re suffering from candy cane overload, or want some variety, try topping this cookie with chopped toffee or peanut butter cups instead. Mmm … feeling inspired?
Chocolate Peppermint Bark Cookies
(From the December 2009 issue of Bon Appetit)
2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) salted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
2 ounces high-quality white chocolate (we used Ghirardelli)
- Preheat oven to 350°F. Grease a 13x9x2-inch metal baking pan. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan.
- In a medium bowl, whisk together the flour and salt. Set aside.
- Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
- Pour the dough into the prepared baking pan and spread evenly, using moistened fingers to press dough to form even layer over bottom of pan. Pierce dough all over with fork.
- Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped candy canes over.
- Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
- Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces (makes about 36). Store cookies in the refrigerator in an airtight container between layers of waxed or parchment paper. They’ll be good for 1 week.