Nothing says Christmas like peppermint bark and nothing says Valentine's Day like leftover from Christmas peppermint bark cookies. Here are a couple of recipes.
Peppermint Bark Cookies
1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Pinch of salt
1 cup of peppermint bark, broken into little chip size pieces
Preheat the oven to 350°F.
Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.
Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).
Fold in the peppermint bark chips.
Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Makes approximately 3 dozen cookies.
Whole Wheat Peppermint Bark Cookies
3 cups whole wheat pastry flour (or unbleached all-purpose flour)
1 cup non-alkalized cocoa powder
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 miniature chocolate chips (optional)
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, cocoa powder, 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 optional 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 minutes. Cool on wire racks.
Makes 2 to 3 dozen medium-large cookies