Peppermint Bark Cookies

By kdet

Ingredients

• For the peppermint bark:
• 1 Cup of sugar
• 3 Sticks of butter (2 softened, 1 melted)
• 1 egg, beaten
• 1 teaspoon of vanilla
• 1 cup of unsweetened cocoa
• 2 3/4 cups of flour
• 3/4 teaspoon of baking powder
• 3/4 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 Cup of powdered sugar
• 2-2 1/2 cups of chocolate (dark or milk), chopped (or chocolate chips or candy melts)
• 2-2 1/2 cups of white chocolate, chopped (or chocolate chips or candy melts)
• 1/8 teaspoon, per cup of white chocolate, of peppermint extract, optional
• 5 About 5 candy canes, finely crushed

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together sugar and the two sticks of softened butter. Add the egg and vanilla and mix well. Slowly add the cocoa on low and mix well. Scrape down the bowl.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the butter mixture. Add the melted butter and the powdered sugar alternately on low and mix well.

Take one teaspoon-size pieces of dough and roll into balls. Place on ungreased cookie sheets, 2 inches apart. Flatten the dough balls into 1 1/2 inch circles. They will grow in the oven. Bake for 10-12 minutes or until the edges are firm. Remove from oven and allow to cool on cookie sheets for one minute. Transfer to a cooling rack and allow to cool.

To make the peppermint bark, melt chocolate one cup at a time in a microwave or a double boiler. Spread a thin layer on each cookie. Allow the chocolate to harden, about five minutes.

Next, melt white chocolate one cup at a time. Add peppermint extract if you are using it. Spread a thick layer on top of the chocolate layer. Sprinkle with crushed candy canes while the white chocolate is still melted. Allow the white chocolate to harden, about five minutes. Enjoy!