9/25/2023 0 Comments Peppermint bark cookies![]() Immediately sprinkle chopped peppermint candies over. Using small offset spatula, spread chocolate over top of cookie in thin even layer. Let stand until chocolate softens, about 3 minutes. Place pan on rack immediately sprinkle chocolate over. Pierce dough all over with fork.īake 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. Gradually add flour mixture, beating on low speed just to blend.ĭrop dough by tablespoonfuls into prepared baking pan, spacing evenly. 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 or foil. Spray 13 x 9 x 2-inch metal baking pan with nonstick spray. 2 ounces white chocolate (I used Wilton melting chocolate). ![]() 3/4 cup (about 3 ounces) finely chopped Hershey’s peppermint kisses or candy canes (I used both).6 ounces bittersweet or semisweet chocolate, chopped.1 cup (2 sticks) unsalted butter, room temperature.Using large knife, cut cookie into irregular pieces. I let mine set overnight since I made them pretty late the night before. Chill until white chocolate is set, about 30 minutes. Using fork, drizzle white chocolate all over cookies. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. I prepped my chocolate layers.įor the chocolate layer, I used chopped Baker’s baking chocolate and chocolate chips,įor the peppermint layer, I used Hershey’s peppermint flavored kisses and hard peppermint candies.Īfter the cookie base is done baking, immediately sprinkle the chocolate over. While the cookie base was baking for 30 minutes. I used my moistened fingertips to press dough and form even layer over bottom of pan. I find that the cookie layer is equally tasty as the chocolate bark layer.īeating the butter and sugar until it’s creamy.Īfter adding the flour, the crumbly cookie dough is created. How about toasted coconut and chocolate bark? I’ll make any excuse to make them again.įirst step to making this treat is making the cookie layer. I bet these will be great as peanut butter bark too. I think I will be making them for New Year’s too. I’ve made these three times in a span of two weeks. I know Christmas is over but I’m not over eating peppermint yet. You will have some extra peppermint bark squares on hand, a handful will not get used - but that shouldn't be a problem, right?ġ7.One of my favorite treats that I made this holiday season was a half cookie and half peppermint bark. Transfer the cookies to a baking rack to cool.Take a few more pieces of peppermint bark, break them into pieces and push them into the warm cookies. Bake for 12-13 minutes or until edges are slightly golden.Using a cookie scoop, place 12 cookies onto the cookie sheet.Do not break up the peppermint bark squares, the mixer will take care of it. Add the squares whole into the stand mixer, along with the mini chocolate chips. Remove the wrappers from one bag of the Ghirardelli Peppermint Bark Squares.Gently add this to the butter mixture until almost incorporated. In a small bowl whisk together the cornstarch, baking soda, baking powder and flour.Add in the eggs and extracts until blended.In a stand mixer combine the softened butter and sugars until creamy.Lightly grease a cookie sheet with cooking spray. 2 4.57 oz bags Ghirardelli Peppermint Bark Squares.Truly, it will be the best one on this year's holiday platter! Ingredients Yield: 36 cookies Prep time: 10 MinCook time: 13 MinTotal time: 23 MinThis chewy and soft holiday cookie is filled with peppermint bark and chocolate chips.
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