Chocolate Chip And Peppermint Cookie Bark Recipes

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CHOCOLATE CHIP PEPPERMINT COOKIES



Chocolate Chip Peppermint Cookies image

A chocolaty chocolate chip cookie, with peppermint flavoring. This is for kids or adults (I'm a 10 year old.) They taste best when they're still hot.

Provided by GIBBONSS3

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 50m

Yield 30

Number Of Ingredients 11

¾ cup butter
½ cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 117.1 calories, Carbohydrate 14.4 g, Cholesterol 18.4 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 97.9 mg, Sugar 8.8 g

PEPPERMINT COOKIE BARK



Peppermint Cookie Bark image

How delicious! And how easy! Just press the dough in the pan and break it in chunks after baking.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 7

12 round starlight mints
1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/3 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal™ all-purpose flour
3/4 cup white vanilla baking chips
2 teaspoons vegetable oil

Steps:

  • Heat oven to 375°F. Spray 15x10-inch pan with sides with cooking spray. In resealable food-storage plastic bag, place mints. With rolling pin or flat side of meat mallet, coarsely crush mints. Pour crushed mints into fine strainer; shake lightly so tiny pieces fall into large bowl (reserve larger pieces of mints for garnish).
  • In large bowl with tiny mint pieces, stir cookie mix, butter, egg and flour until stiff dough forms. Press into pan. Bake 13 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
  • In small microwavable bowl, microwave baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
  • With fork, drizzle half of melted chips over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chips. Let stand until set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container.

Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Piece, Sodium 75 mg, Sugar 11 g, TransFat 0 g

CHOCOLATE CHIP AND PEPPERMINT COOKIE BARK



Chocolate Chip and Peppermint Cookie Bark image

Provided by Food Network

Time 1h30m

Yield 36 pieces

Number Of Ingredients 4

12 round starlight mints
1 roll (18 oz) Pillsbury® refrigerated chocolate chip cookies
3/4 cup white vanilla baking chips
2 teaspoons vegetable oil

Steps:

  • Heat oven to 350 degrees F. In resealable food-storage plastic bag, place mints. With rolling pin or flat side of meat mallet, coarsely crush mints.
  • In ungreased 15x10x1-inch pan, break up cookie dough. In fine strainer and over dough, pour crushed mints; shake lightly so tiny pieces fall onto dough (reserve larger pieces of mints for garnish). With hands, knead tiny pieces of mints into dough; press dough in bottom of pan.
  • Bake 14 to 16 minutes or until golden brown. Cool completely, about 10 minutes.
  • In small microwavable bowl, microwave vanilla baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
  • With fork, drizzle half of melted chip mixture over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chip mixture (if mixture begins to firm up, microwave 10 to 15 seconds). Let stand until set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container.
  • Cut this bark into bars instead of breaking it into pieces, if desired.

COOKIE BARK



Cookie Bark image

Provided by Katie Lee Biegel

Categories     dessert

Time 4h5m

Yield 8 servings

Number Of Ingredients 2

1 cup semisweet chocolate chips
1/2 cup crushed peanut butter sandwich cookies (about 5 cookies)

Steps:

  • Line a small baking sheet with parchment paper.
  • Place the chocolate chips in a microwave-safe bowl. Microwave on low in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes. Pour the melted chocolate onto the parchment-lined baking sheet. Spread the chocolate into a thin layer using a small offset spatula. Sprinkle the crushed cookies over the melted chocolate in an even layer.
  • Allow the bark to set in a cool area until firm, about 4 hours. The baking sheet can also be refrigerated to speed up the cooling time. Break the bark into pieces to serve.

CHOCOLATE PEPPERMINT BARK COOKIES



Chocolate Peppermint Bark Cookies image

An easy-to-make chocolate cookie base features the flavorful addition of peppermint bark and pecans. You can use homemade or store-bought bark, with any chocolate you prefer.

Provided by Kim

Time 35m

Yield 32

Number Of Ingredients 14

2 cups all-purpose flour
½ cup dark cocoa powder (such as Hershey's® Special Dark)
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract
1 cup chopped chocolate peppermint bark
¾ cup chopped pecans
¼ cup crushed candy canes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.
  • Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.
  • Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 21.3 g, Cholesterol 26.9 mg, Fat 10.3 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 5.2 g, Sodium 117.5 mg, Sugar 11.3 g

PEPPERMINT BARK CHOCOLATE CHIP COOKIES



Peppermint Bark Chocolate Chip Cookies image

From 101 Cookbooks Nearly a pound of peppermint bark goes into these cookies, not quite, but close. This is a large batch of cookies, I typically bake off half of them, form the rest of the dough into cookie-sized balls, and place them in freezer bag for later use. Purchase good peppermint bark - it's worth it. In the past I admit I've attempted to cut corners (be forewarned)

Provided by sofie-a-toast

Categories     Drop Cookies

Time 25m

Yield 2-3 dozen

Number Of Ingredients 10

3 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
3/4 teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 cups peppermint bark, roughly chopped
1/2 cup chocolate chips or 1/2 cup chocolate shavings

Steps:

  • Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.
  • Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.
  • In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark and chocolate chips by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.
  • Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until golden on bottom and top. Cool on wire racks.

Nutrition Facts : Calories 2712.8, Fat 113.9, SaturatedFat 68.4, Cholesterol 523, Sodium 1813.4, Carbohydrate 395.7, Fiber 8.4, Sugar 224.2, Protein 34.8

CHOCOLATE PEPPERMINT BARK COOKIES - BON APPETIT



Chocolate Peppermint Bark Cookies - Bon Appetit image

BA Dec 2009 From BA: In this festive treat, the shortbread base is topped with dark chocolate, chopped peppermint candies, and a drizzle of white chocolate. Cutting the cookies into irregular pieces makes for a fun presentation.

Provided by pewpew1982

Categories     Dessert

Time 2h

Yield 36 serving(s)

Number Of Ingredients 10

nonstick vegetable cooking spray
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
6 ounces chocolate (bittersweeit or semisweet chopped)
1/2 cup finely chopped red-and-white-striped hard peppermint candies (about 3 ounces) or 1/2 cup candy cane (about 3 ounces)
2 ounces high-quality white chocolate (such as Lindt or Perugina)

Steps:

  • Preheat oven to 350°F Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
  • Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
  • Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
  • Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
  • Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.

Nutrition Facts : Calories 126, Fat 8.3, SaturatedFat 5.1, Cholesterol 19, Sodium 19.8, Carbohydrate 13.2, Fiber 1, Sugar 6.6, Protein 1.6

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