Empty My Fridge
Peppermint Bark Cookies
Ingredients
- Butter · softened¾ cups
- Sugar1 cup
- Egg1
- Vanilla1 tsp
- Flour1
- Cocoa powder¾ cups
- Baking powder1 tsp
- Salt0.13 tsp
- White chocolate · finely chopped4
- Vegetable oil1 tsp
- Peppermint extract¾ tsp
- Candy cane · crushed½ cups
Instructions
- Beat the butter and sugar until smooth and creamy, about 2 minutes. Beat in the egg and vanilla on high, scraping the bowl as needed.
- Whisk the flour, cocoa, baking powder and salt together, then mix into the wet ingredients on low speed until combined.
- Divide the dough into two equal parts. Dust the rolling pin, dough and surface with cocoa. Roll each part to about 1/4 inch thick between parchment or silicone mats.
- Stack the sheets with parchment between them on a baking sheet and chill at least 1 hour. If chilling more than a couple of hours, cover the top piece with parchment. Dough can be chilled up to 2 days.
- Preheat the oven to 350°F (177°C). Line 2 to 3 large baking sheets with parchment or silicone mats.
- Cut shapes from one chilled dough piece with a 2.5-inch round cutter. Move the cut cookies to the lined sheets, then re-roll the scraps and keep cutting until all the dough is used.
- Bake for 10 minutes; the centers will still look soft. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
- Line 2 baking sheets with parchment or silicone mats. Melt the chopped white chocolate with the oil in a double boiler or microwave in 15-second bursts, stirring until smooth. Add a little more oil if needed to thin it.
- Stir in 1/2 teaspoon peppermint extract, taste, and add up to 1/4 teaspoon more if desired (3/4 teaspoon total works best).
- Dip each cookie in the white chocolate with a candy dipping tool, turning to coat all sides. Lift out, tap the tool on the bowl edge to drip off the excess, and slide the cookie onto the lined sheet. Sprinkle with crushed candy canes. Repeat with the rest.
- Let the chocolate set for 45 minutes in the fridge or 90 minutes at room temperature.
- Store coated cookies covered at room temperature for up to 3 days, or in the refrigerator for up to 10 days.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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