How have I never put peppermint bark on here? It’s chocolate, it’s peppermint, it’s festive, it’s iconic, and yet it’s never graced this blog. That is, unless you count assembling it on top of a giant sheet of chocolate cookie and then breaking it into a zillion jagged pieces, which I very much do.
Ooooh y’all, these have been a long time coming. Over the years, I have tested putting peppermint bark on a cookie cake, shortbread bars, potato chips and brownies, none of which have made to on the blog, but these Peppermint Bark Cookies? These are where it’s at. If you make one new cookie recipe this holiday season, let this be it. It’s the best of two worlds (peppermint bark and cookies, duh), surprisingly simple, and so, so good.
The dough comes together in a flash. It’s just my chocolate cut-out cookie recipe, but instead of stamping out cookies with graduated cutters, it’s divided in two and rolled into big rectangles. Each one gets a 15 minute freeze, a 17 minute bake and then has to cool completely before the peppermint barking. <—Sounds weird, keeping it anyway.
The way the recipe is written, these big cookies retain a good amount of softness, but aren’t gooey or underdone at all. Once baked and cooled, you can wrap them in plastic and wait a day or two before assembly, or you can get right to it.
This part—the peppermint bark part—is easy, but I still have a few tips for you.
Use good quality pure white chocolate, like Ghirardelli or even Baker’s. Please don’t use white chocolate chips. Just don’t. Melting white chocolate is always a little finicky, but white chocolate chips? Forget it—too many stabilizers. I’ve outlined a microwave method for melting white chocolate in the recipe; it’s easy, but involves a few stops and starts and adding more chopped white chocolate at a certain interval. You may be wondering if any of that matters and if you can’t just chuck it all together and call it a day. And yeah, you can, but your white chocolate will never be as smooth and spreadable as what you see here. Heat and time, y’all. They’re important.
After your white chocolate is melted, add 1/2 teaspoon of peppermint extract. This will make your white chocolate seize slightly for a few seconds, but just keep whisking and it will smooth out. Could you skip the extract? Sure. But that extra hint of peppermint is wonderful.
And speaking of peppermint, I like to use starlight peppermints in my Christmas baking. Some bakers prefer candy canes, but peppermints are cheaper ($1!) and look the exact same as candy canes when all bashed up. Oh, and unpopular opinion? They taste better than your average candy cane. Fight me.
To make the peppermint bark, spread the melted white chocolate all over the big chocolate cookies and scatter on the bashed peppermints. Then give your cookies a 20 minute freeze to set the bark. You can also let it set at room temperature, but it will take a couple of hours and that seems like a lot when cookies can be had so much sooner.
The last step in this process is the most fun: breaking the big cookies into shards! Just like with traditional peppermint bark, make the pieces as big or small as you like. Try to let go of the outcome—the charm here is that each piece is different. If you need uniformity with your Peppermint Bark Cookies, you can obviously slice the big rectangles into squares.
After that, it’s time to treat yourself! These cookies have it all: a soft chocolate base, a layer of smooth, snappy, peppermint-spiked white chocolate, a smattering of candy, and a whole lot of holiday cheer. They’re so delicious that you could easily hoard the whole batch to yourself, but I think they’d be amazing packed up in tins and gifted. And speaking of food gifting, that’s what we’re talking about on Friday. See you then!
Peppermint Bark Cookies
makes lots
Chocolate Cookie Base:
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (natural or Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract
For peppermint bark:
40 starlight peppermints
16 ounces pure white chocolate (not white chocolate chips)
1/2 teaspoon pure peppermint extract (not mint extract)
Special Equipment:
rolling pin
2 12×16-inch sheets parchment
2 quarter sheet pans or jelly roll pans
small hammer/meat tenderizer/heavy object
Place oven racks in central positions. Preheat oven to 350F.
Make chocolate cookie base. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Mix in granulated and light brown sugars, followed by the egg and vanilla extract. Add dry ingredients in 3 installments, combining completely after each. Use your hands to knead dough into a mass, then divide it in two.
Lightly flour your rolling pin. Place one half of the dough on a sheet of parchment. Gently pat it into a rectangle shape before rolling it out to an 8×12-inch rectangle. You may need to slice off edges and patchwork your corners together—this is fine. Transfer dough (on parchment) to one rimmed sheet pan. Freeze 15 minutes. Repeat with remaining half of dough.
Bake frozen dough rectangles 17-18 minutes, until puffed and no longer raw looking. Watch the edges to make sure they don’t burn. Let cool completely on their pans on racks.
Prepare the peppermint bark. Place starlight mints in a ziptop bag and seal. Place bag on a cutting board, or other surface that can take some light bashing. Use a small hammer or other heavy object to smash peppermints into small pieces (follow your preference). Set aside.
Chop 12 ounces of the white chocolate and place in a medium microwave-safe bowl. Microwave in 30 second increments, stirring between, until melted (this takes 60 seconds in my microwave). Chop remaining 4 ounces of white chocolate and add to melted white chocolate. Microwave in 15 second increments, stirring between, until melted (this takes about 30 seconds in my microwave).
Add peppermint extract to white chocolate and stir until smooth. White chocolate may appear to seize at first, but just keep stirring and it will smooth out.
Divide white chocolate mixture onto the two rectangles and use the back of a spoon or offset knife to spread it to the edges, leaving a narrow border if desired. Sprinkle crushed peppermints over the top. Freeze cookies for 20 minutes to set white chocolate.
Remove cookies from freezer and let thaw a few minutes before breaking into pieces. Serve.
Leftovers will keep in an airtight container for a few days. Peppermints may degrade over time.
A few years ago, I put out a call for holiday 
You might be thinking “are white chocolate macadamia nut cookies a holiday cookie?” To that I say…sure, why not?! If someone puts them out at the holidays, I think they’re a holiday cookie. Just because a recipe doesn’t match our own personal experience and nostalgia doesn’t mean it doesn’t align with someone else’s.
So, here we are with my second holiday cookie of the season: Brown Butter White Chocolate Macadamia Nut Cookies. Yes, that name is seven words long but it is #worthit—brown butter takes this chewy, nutty classic cookie recipe from good to WOW! Like, why have we not been doing this all along?
The cookie dough is straightforward and doesn’t require a mixer or anything fancy. I’ve made these with both white chocolate chips (about a cup) and chopped white chocolate, and prefer the chopped stuff every time. It has more cocoa butter, fewer stabilizers, and it just tastes better, period. As for the macadamia nuts, you can use roasted-salted or raw. I love control and have access to raw macadamias through 
And maybe, just maybe, share a few and spread a little holiday cheer.
I’ve been a bit lost trying to decide what to make for Christmas this year. In the past, I’ve really gone for it with elaborately 
Anyway, this Christmas is going to be simpler around here. I’m not saying there won’t be sprinkles or a buttercream flourish—I’m still me, duh. It just may be a month of less…involved…holiday sweets.
As far as the recipe goes, my path to chewy Molasses Crinkle glory is pretty straightforward. I used my 
Mix your dough in a pot on the stove and let it relax at room temperature while your oven warms; this will give the gluten time to develop for extra-chewy results! Scoop the dough into balls and roll them in sugar (granulated or a mix of granulated and coarse) before baking for ten minutes. The big crinkles will begin to form during the last two or so minutes of baking, when the dough has spread pretty dramatically and puffs to the point that it breaks the sugar coating. Then, just when you remove the hot cookies from the oven, give the pan a good thwack on the counter and…bam. Crinkle city.
These cookies, y’all. They’re on the thin side, but have tons of surface area and chewy texture and crinkles and a crisp coating, and that’s to say nothing of the molasses and ginger and cinnamon! And make no mistake, these are molasses cookies. Sure, the ginger and cinnamon are quality background flavors, but sticky, bittersweet molasses? She’s the star of this show.
I’ve made three batches of Molasses Crinkles since Thanksgiving, and I’m here to tell you that they keep like a dang dream. Seriously. I keep thinking I’m going to reach into a bag to discover a bunch of molasses frisbees, but nope—chewy as ever.
I never know what to post during Thanksgiving week. I assume your menus are set and that you’ve already shopped and everything—I mean, mine is and I have. Still, I always like to leave you with one last recipe before the holiday.
In years past, it’s been 
Well, my friends, that’s where Pie Crust Cinnamon Twists come in. Where you’d normally roll out your pie crust, fit it in a pie plate, fill it, chill it several times and finally bake, this recipe takes super buttery pie dough and transforms it into a flaky cinnamon-scented dessert that you can make with minimal ingredients and tuck into in under an hour. It’s the dream.
Start by rolling out your disk of pie dough (this is my 
Fold one of the outer thirds over the cinnamon-sugar, then brush on more butter and sprinkle on more cinnamon-sugar. Fold the last blank third of dough over (like a letter) and then refrigerate for 20 or so minutes while the oven preheats. 
Once the oven hits 375F, slice your dough into strips, brush with more melted butter, and twist them do that you can see the two layers of cinnamon swirling all the way down the length of the twists. Yum!
After that, bake for 22 minutes or so until your kitchen smells like butter and cinnamon and everything else that’s good in this universe. Then wait just long enough so that you don’t burn your mouth before digging in, with ice cream if you are better-prepared than I am.
I know I am not the first person to write a recipe for Pie Crust Cinnamon Twists, and I won’t be the last either. Some people just spread the cinnamon-sugar right on and skip all the folding and whatnot, but in my experience, this extra care results in a triple-layer twist that is favorably compared to churros. 
e2 bakes brooklyn 