Chocolate Peppermint Bark Cookies Bon Appetit Recipe

How to Make Chocolate Peppermint Bark Cookies Bon Appetit

1. Preheat oven to 350°F (175°C). Spray a 13x9x2-inch metal baking pan with nonstick spray.
2. 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.
3. In a medium bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
4. In a large bowl, using an electric mixer, cream together 1 cup (2 sticks) unsalted butter until light and fluffy (about 2 minutes).
5. Gradually beat in 1 cup granulated sugar until combined.
6. Continue beating until the mixture is light and fluffy, scraping down the sides of the bowl as needed (about 3 minutes).
7. Beat in 1 teaspoon vanilla extract, then 1 large egg yolk.
8. Gradually add the flour mixture, beating on low speed just until blended.
9. Drop rounded tablespoons of dough into the prepared baking pan, spacing them evenly apart.
10. Gently press down on each dough ball with a moistened finger to flatten slightly.
11. Pierce the dough all over with a fork.
12. 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).
13. Place the pan on a wire rack to cool.
14. Immediately sprinkle 8 ounces of bittersweet chocolate, finely chopped, over the warm cookie base.
15. Let stand for about 3 minutes until the chocolate softens.
16. Using a small offset spatula, spread the bittersweet chocolate evenly over the top of the cookie in a thin layer.
17. Immediately sprinkle 1 cup of chopped peppermint candies over the chocolate.
18. 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.
19. Remove from over the water and let cool slightly.
20. Using a fork, drizzle the melted white chocolate all over the cookies.
21. Chill the cookies until the white chocolate is set (about 30 minutes).
22. Using the parchment paper overhang as an aid, lift the cookie from the pan and transfer it to a work surface.
23. Using a large knife, cut the cookie into irregular pieces.
24. Store in the refrigerator in an airtight container between layers of waxed paper or parchment paper. Can be made 1 week ahead.