Peppermint Bark Cookies
Delightful cookies with a buttery base, topped with melted chocolate and crunchy crushed candy canes, perfect for the festive season.
Ingredients
Cookie Base
- 1/2 cup salted butter, softened Ensure butter is at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract Use high-quality vanilla for best flavor
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 12 ounces semisweet chocolate chips Use high-quality chocolate
- 1 tablespoon vegetable shortening This helps to smooth the chocolate
- 1 cup crushed candy canes Crush using a rolling pin for larger pieces
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Spray a 9x13-inch baking pan with nonstick cooking spray.
- In a small bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a stand mixer, combine the softened butter and granulated sugar. Beat until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, mixing on low speed until well combined.
- Gradually add the flour mixture to the wet ingredients and mix until crumbly yet cohesive.
- Press the dough evenly into the bottom of the prepared baking pan.
Baking
- Bake for 22-25 minutes until the edges are golden brown.
- Cool the cookie crust on a wire rack for about an hour.
Topping
- In a microwave-safe bowl, combine the chocolate chips and vegetable shortening. Microwave at 50% power for 1 minute, stir, then continue microwaving in short increments until fully melted.
- Spread the melted chocolate over the cooled cookie crust evenly.
- Sprinkle the crushed candy canes over the melted chocolate and gently press down.
- Chill in the refrigerator for about 1 hour or until the chocolate is set.
- Cut into triangles or desired shapes and serve.
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Notes
For variations, consider using dark chocolate, a white chocolate drizzle, or adding nuts to the dough.