D'Licious​Chef Services, Confections & Events
  • HOME
  • ABOUT
  • STORE
  • BLOG
  • CONTACT



​
Create the life you've always dreamed of....
One Moment at a time!

Oh So Good....PEPPERMINT BARK COOKIES

12/15/2023

0 Comments

 
Picture
I think you’ll agree these Peppermint bark cookies will literally be the most festive cookies on your Christmas cookie trays. They are sooooooo D’Licious!!

Note:  If you are not a fan of peppermint... I highly suggest making these anyway and substituting any flavor extract and festive topping that floats your boat!

Peppermint Bark Cookies

There are 3 parts to these babies!
  1. Super soft chocolate sugar cookies
  2. White chocolate flavored with peppermint extract
  3. Crushed candy canes
These yummy, soft chocolate cookie is a roll-out cookie flavored with cocoa powder. The chocolate sugar cookie dough is very easy to work with and requires approximately 1 hour of chilling in the refrigerator– 2 hours is even better. And, if you really want to get ahead, you can chill the cookie dough for up to 2 days. You’ll notice in my sugar cookie recipes that I roll the cookie dough out before chilling. Over the past several years, I learned that this method is much easier than chilling the cookie dough in a ball and then trying to roll out a cold chunk of dough. Dividing the dough in half before rolling makes the process easier because smaller sections are more manageable to roll out.

Helpful tip: Flour is helpful when rolling out cookie dough. It helps prevent the dough from sticking to the surface and rolling pin. However, we are making chocolate sugar cookies, use cocoa powder instead of flour for extra chocolate flavor!

CHOCOLATE SUGAR COOKIES

 
Ingredients:

·         3/4 cup (172g) unsalted butter, softened to room temperature
·         1 cup (200g) granulated sugar
·         1 large egg, at room temperature
·         1 teaspoon pure vanilla extract
·         1 and 1/2 cups (188g) all-purpose flour  - (spooned and leveled)
·         3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
·         1 teaspoon baking powder
·         1/8 teaspoon salt
 
Instructions:

1.       In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
2.       Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
3.       Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1-2 hours. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4.       Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
5.       Bake for 10 minutes– the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Peppermint White Chocolate
  1. Once the chocolate sugar cookies are cool, dunk them in pure white chocolate. Flavor the white chocolate with some peppermint extract and thin it out with a little oil. The thinner the chocolate, the easier coating the cookies will be.
  2. Use white chocolate baking bars, such as Bakers or Ghirardelli brands, found in the baking aisle next to the chocolate chips. They’re usually on sale this time of year! Don’t use white chocolate chips. Chocolate chips contain stabilizers and are processed so that they DO NOT melt in the oven. Dunking cookies in melted white chocolate chips is impossible.
 Dip, Dip, Dip Tip:
  • Use candy dipping tools to make this job easier…. the 2 or 3 pronged tool are best for dipping cookies. A fork works too, but the inexpensive dipping tools make the white chocolate coating very clean and neat.
ENJOY!
Have a VERY Merry Christmas and a Happy Holiday Season!

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Chef Notes!


    Welcome!

    I'm a Personal Chef , Sweet Maker, Event Planner and Philanthropist.......Creating and Celebrating the Art of Food, 
    an Organized Home and Fresh, Healthy Living.


    Each Day is a Gift! Open it, Celebrate it, Enjoy it, Share it!

    Most of all....Eat D'Liciously!
    A percentage of our proceeds are donated to Feeding the Poor,
    Animal Cruelty and Preserving our Beautiful Planet!


    I'm the youngest of six girls, happily married and have two wonderful sons, two new amazing granddaughters (OMG)...and a fabulous French Bulldog Gizmo.  I enjoy spending quality time with friends and family, reading home improvement mags, playing with my dog, gardening, fishing, cooking & baking (of course), entertaining and helping others in need.  I write poetry and dabble in painting and other artwork.  The joy of cooking and designing food has always been a part of my life......and quite naturally.....The Domestic Stylist was finally born! Rebranded to EatD'Licious - D'Licious Chef Services, Confections & Events - October 2016! (WooHoo).

    I'm a personal chef and our services extend beyond just that.  We also provide meals to the home-bound and elderly, design fabulous wedding and event cakes, cookies, pastries and desserts!  I hope to share all of my passions here with you!

    Archives

    January 2024
    December 2023
    October 2023
    May 2023
    December 2018
    October 2018
    September 2018
    August 2018
    July 2018
    May 2018
    February 2018
    November 2017
    August 2017
    June 2017
    May 2017
    February 2017
    January 2017
    November 2016
    October 2016
    September 2016
    August 2016
    June 2016
    April 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    November 2014
    October 2014
    August 2014
    July 2014
    June 2014
    May 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013

    RSS Feed

    Archives

    January 2024
    December 2023
    October 2023
    May 2023
    December 2018
    October 2018
    September 2018
    August 2018
    July 2018
    May 2018
    February 2018
    November 2017
    August 2017
    June 2017
    May 2017
    February 2017
    January 2017
    November 2016
    October 2016
    September 2016
    August 2016
    June 2016
    April 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    November 2014
    October 2014
    August 2014
    July 2014
    June 2014
    May 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013

      I'd love your feedback!

    Submit
Contact Us Today!
  • HOME
  • ABOUT
  • STORE
  • BLOG
  • CONTACT