Ingrédients pour Chocolate Peppermint Bark Cookies Bon Appetit
- Nonstick spray, as needed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup chopped peppermint candies
- 4 ounces white chocolate
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Comment préparer Chocolate Peppermint Bark Cookies Bon Appetit
- Preheat oven to 350°F (175°C). Spray a 13x9x2-inch metal baking pan with nonstick spray.
- Line the bottom of the pan with a long strip of 9-inch-wide parchment paper, leaving overhang on both short sides for easy removal.
- In a medium bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
- In a large bowl, using an electric mixer, cream together 1 cup (2 sticks) unsalted butter until light and fluffy (about 2 minutes).
- Gradually beat in 1 cup granulated sugar until combined.
- Continue beating until the mixture is light and fluffy, scraping down the sides of the bowl as needed (about 3 minutes).
- Beat in 1 teaspoon vanilla extract, then 1 large egg yolk.
- Gradually add the flour mixture, beating on low speed just until blended.
- Drop rounded tablespoons of dough into the prepared baking pan, spacing them evenly apart.
- Gently press down on each dough ball with a moistened finger to flatten slightly.
- Pierce the dough all over with a fork.
- Bake the cookie base until light golden brown, slightly puffed, and the edges begin to pull away from the sides of the pan (about 30 minutes).
- Place the pan on a wire rack to cool.
- Immediately sprinkle 8 ounces of bittersweet chocolate, finely chopped, over the warm cookie base.
- Let stand for about 3 minutes until the chocolate softens.
- Using a small offset spatula, spread the bittersweet chocolate evenly over the top of the cookie in a thin layer.
- Immediately sprinkle 1 cup of chopped peppermint candies over the chocolate.
- In a medium metal bowl set over a saucepan of simmering water, melt 4 ounces of white chocolate until smooth and creamy. Stir frequently to prevent burning.
- Remove from over the water and let cool slightly.
- Using a fork, drizzle the melted white chocolate all over the cookies.
- Chill the cookies until the white chocolate is set (about 30 minutes).
- Using the parchment paper overhang as an aid, lift the cookie from the pan and transfer it to a work surface.
- Using a large knife, cut the cookie into irregular pieces.
- Store in the refrigerator in an airtight container between layers of waxed paper or parchment paper. Can be made 1 week ahead.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
25g
Carbs
4g
