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Peppermint Bark Cookies
These peppermint bark cookies are the ultimate Christmas cookies. They combine a buttery shortbread cookie base with creamy chocolate and crushed peppermint candies.
Servings 24 pieces
Calories 208kcal
Cost $7.75
Ingredients
- ½ cup salted butter
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups of all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 12 ounce bag semisweet chocolate chips
- 1 Tablespoon vegetable shortening Crisco
- 1 cup crushed candy canes
Instructions
- Move the oven rack to the middle position and preheat the oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray.
- Whisk the flour, baking powder, and salt in a small bowl.
- Add butter and sugar to a bowl of a stand mixer and mix on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla and mix until combined.
- Add flour mixture and mix to combine (the dough should look crumbly).
- Pat dough into the bottom of the prepared 9x13-inch baking pan.
- Bake for 22-25 minutes, or until the edges are golden brown. Transfer the pan to a wire rack and cool for 1 hour.
- Transfer the pan to a wire rack and cool for 1 hour.
- Place chocolate chips and vegetable shortening in a microwave-safe bowl, and cook on 50% power for 1 minute. Stir and microwave for 30 seconds and stir. Repeat until chocolate is completely melted.
- Spread the melted chocolate over the cookie crust in an even layer, and sprinkle crushed candy canes over the top.
- Chill the pan in the refrigerator for 1 hour or until the chocolate is set.
- Cut the triangles into triangles and serve.
Video
Nutrition
Serving: 1piece | Calories: 208kcal | Carbohydrates: 27.6g | Protein: 2.24g | Fat: 10.97g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 101mg | Fiber: 1.3g | Sugar: 19.7g | Vitamin A: 300IU | Calcium: 30mg | Iron: 1.1mg