I’ll keep this one short as I know everyone is in the last-week-before-Christmas craze.
At this point in December, you might find yourself with a box of peppermint bark laying around. Maybe you have already eaten it and maybe it won’t go eaten for another few days.
When I find myself with Halloween and/or holiday candy, I usually can’t help but put it in some sort of baked good. When applicable, of course! Nothing of the gummy variety will ever find itself in any baked good of mine.
As a result, I may have completely trashed a favorite family cookie with the amount of peppermint things I have added. But, what’s Christmas baking without adding candy canes into something? For these cookies, I have taken my favorite Chocolate Chews and added some peppermint extract and peppermint bark, and rolled the dough in finely ground candy canes. The original recipe calls for rolling the cookie dough in regular sugar; I supplemented by adding candy cane powder in there as well. This is completely optional, but it does add a festive holiday flair you wouldn’t otherwise have.
The result is a very peppermint chocolate cookie that does not overpower and lean towards the spectrum of toothpaste. However, my mint/peppermint-loving tastebuds may be biased.
Happy Holidays / New Year! This is likely going to be the last post of the year except for a 2018 Mishaps recap if I can squeeze it in. See ya in 2019!
Peppermint Bark Cookies
Recipe from Sunset Cookies Cookbook
Yields: About 3 dozen 2-inch cookies
If omitting the finely ground candy canes, use ¼ cup sugar total to roll the cookies.
It’s okay if you don’t have any peppermint bark laying around. Good ol’ chocolate chips with some candy cane bits will also work!
1 cup chocolate chips, melted and cooled to room temperature
½ cup butter, at room temperature
¾ cup sugar
¼ teaspoon peppermint extract
2 cups flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
10 oz. peppermint bark, medium chop
2 tablespoons sugar for rolling
2 tablespoons finely ground candy canes for rolling (optional)
Melt chocolate chips in the microwave or over a double boiler. Set aside to cool. Beat together butter and sugar until creamy. Beat in eggs, peppermint extract and melted chocolate chips.
Sift together flour, salt, baking powder, and baking soda and add gradually to butter mixture. Fold in the peppermint bark. Chill slightly so it’s firm enough to roll into balls (approximately 30 minutes-overnight).
Preheat oven to 350ºF.
Place 2 tablespoons of sugar and finely ground candy canes on a plate. Mix to combine. Roll dough into 1” balls and roll into sugar/candy cane mixture to coat. Place on cookie sheet and bake for 8-10 minutes or until the tops have "cracked". Let sit on the pan for a couple minutes, then remove and cool completely.