So needless to say, I haven't been in the kitchen since then. But these chocolate bars brought back the confidence, the swag, and the desire to get creative again. Plus it didn't hurt when hubby told me one of his co-workers told him that I have spoiled her, she can't eat anyone else's baked goods! That made my day.
I was going through my cookbook folder and happened upon these cookies that were in my to-make list last year. I can't believe I never got around to making last year. Delicious!
Chocolate and Peppermint Bark Cookies
original recipe by Cookin Canuck
- 2 cups all purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 6 oz semisweet chocolate chips
- 1/2 cup chopped peppermint candies
- 12 Andes mints, melted
- Preheat oven to 350.
- Spray 9x13 baking pan with cooking spray and line the bottom of the pan with parchment paper, making sure the parchment paper hangs over the sides of the pan.
- Whisk together flour, salt, and baking soda together in a medium bowl and set aside.
- Beat butter in a large mixing bowl until creamy. Gradually beat in sugar. Continue to beat together for about 3 minutes, until the mixture is light and creamy. Scrape sides of bowl as needed.
- Beat in vanilla extract and egg.
- Turn the mixer on low and gradually beat in the flour mixture until just incorporated. Be careful not to over mix.
- Scatter the dough over the bottom of the prepared pan and gently press it, with slightly moistened fingers, to form a flat layer. Prick all over with a fork.
- Bake at 350 for 25 -30 minutes until the cookie layer is golden brown and the edges are beginning to pull away from the side of the pan.
- Remove the cookies from the oven and immediately place on a wire cooling rack. Sprinkle chocolate chips over the cookie layer and let set for 3 minutes.
- Using an offset spatula, spread the chocolate chips into an even layer over the surface of the cookie.
- Immediately sprinkle the chopped peppermint candies on top of the chocolate layer.
- Melt the Andes mint candies in a microwave safe bowl or a pastry bag until completely melted. Drizzle the chocolate over the peppermint candies. Chill for roughly 30 minutes.
- Holding onto both edges of the parchment paper, lift the cookies out of the pan and place on a work surface. Using a knife or a pizza cutter, cut the cookies into irregular size pieces.
- They can be stored in the refrigerator for up to one week.