While the origin of the peppermint candy is unknown, historians have stated that peppermint has been utilized since ancient times for medicinal purposes because of its stomach-calming properties. In the 1700’s European farmers began to grow the peppermint plant, a cross between watermint and spearmint, commercially.
Throughout the years peppermint has been utilized in many different confections including drinks, desserts, and dishes. But during the Christmas season peppermint flavored cookies seem to be at a seasonal pique in popularity.
After years of recipe testing, Baltimore Baking Examiner has found the perfect recipe for peppermint bark cookies. While each individual recipe was delicious, it is this baker’s opinion that Bon Appetit’s recipe to be the very best recipe available to home bakers.
This recipe yields 36 cookies:
- Nonstick vegetable oil spray
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
- 2 ounces high-quality white chocolate (such as Lindt or Perugina)
- 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.
- Nutritional Information
One serving (1 cookie) contains the following:
Calories (kcal) 134.5
%Calories from Fat 50.9
Fat (g) 7.6
Saturated Fat (g) 4.5
Cholesterol (mg) 19.5
Carbohydrates (g) 16.1
Dietary Fiber (g) 0.4
Total Sugars (g) 8.4
Net Carbs (g) 15.7
Protein (g) 1.2
Baltimore City residents can purchase the ingredients for this recipe at the following locations:
Fresh & Green
1020 West 41st Street
Baltimore, MD. 21211
711 West 40th Street
Baltimore, MD. 21211
Eddies of Roland Park
5113 Roland Avenue
Baltimore, MD. 21210