Unfortunately, they were out of it at several local stores. Lindt white chocolate really does drizzle well. Fresh candy canes are important as they are easier to shatter into nice looking shards. Used scharffenberger bittersweet chocolate. I think the key is watching for the browning on the edges and that's when to pull them (which is what the recipe says anyway!). The second time, I ended up baking them for about 23 minutes but obviously the timing depends on your oven. The shortbread was over baked and the chocolate didn't adhere to the shortbread which ruined them (basically, they fell apart). This year, I didn't pay attention to my notes and baked the shortbread for 30 minutes. I made these last year and they were soooo good. best christmas cookie recipe ever!ĭelicious! We got a big box of Ferrero Rocher chocolates for a holiday gift, so I crushed and melted about ten of them I made half of the pan exactly as laid out in the recipe (with peppermint candy) on the other half, I spread the Ferrero Rocher over the melted bittersweet chocolate and then sprinkled with sea salt. the recipe is easy, the flavors beautifully balanced, and they last really well too. my kids say this cookie is their favorite tradition and they always can't wait to bake and it eat together. I have been making this recipe every christmas now for at least 7 years and they are always a winner. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.įor a variation on this cookie, sprinkle the melted dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies. Using large knife, cut cookie into irregular pieces. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Chill until white chocolate is set, about 30 minutes. Using fork, drizzle white chocolate all over cookies. Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Immediately sprinkle chopped peppermint candies over. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Let stand until chocolate softens, about 3 minutes. Place pan on rack immediately sprinkle bittersweet chocolate over. Step 3īake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Using moistened fingertips, press dough to form even layer over bottom of pan. Step 2ĭrop dough by tablespoonfuls into prepared baking pan, spacing evenly. Gradually add flour mixture, beating on low speed just to blend. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Spray 13 x 9 x 2-inch metal baking pan with nonstick spray.

They also have different flavors like salted peppermint bark, dark chocolate, peppermint bark covered pretzels, cookies, and truffles.Preheat oven to 350☏. You can use any brand of peppermint bark, but I highly recommend Williams Sonoma brand. If you prefer to use only the peppermint bark as the peppermint flavor in these brownie cookies, you can omit the peppermint extract and just use vanilla extract in its place. You'll need about 6 ounces broken into small pieces to place on top of the baked cookies. I used Williams Sonoma original peppermint bark (in the classic red and white tin). The mint extract is the flavor from mint tea. Make sure you get the extract that says peppermint and not mint.

To turn them into these peppermint bark brownie cookies, you'll need the following: You will need the usual ingredients needed to make my brownie crinkle cookies: all-purpose flour, unsweetened cocoa powder, espresso powder, baking powder, salt, eggs, granulated sugar, vegetable oil, unsalted butter, and semi-sweet chocolate chips.

Peppermint bark cookies