Cookie 14 – Peppermint Bark Cookies

As I mentioned in my last post, it’s Cookies of Christmas time! This time I asked my husband what flavors made him think of Christmas and he said, “peppermint bark.” I originally thought, “That’s not a cookie!” But then I thought, “Why not?” So here we are. This peppermint bark cookie batter was so good I almost didn’t have the heart to bake it. Crushed peppermint candies and white chocolate chips make up the core flavor of this cookie, and for the chocolate-lovers out there, half the batch is dipped in Ghirardelli Chocolate
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Peppermint Bark Cookies Recipe

Yield: 4 dozen

Peppermint Bark Cookies Recipe

Recipe Ingredients

  • 2 sticks butter (1 cup), softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1/2 cup crushed peppermint candies
  • 1 cup white chocolate chips
  • 8 ounces Ghirardelli bittersweet chocolate

Recipe Directions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
  2. Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
  3. Add the corn syrup, vanilla extract and egg and blend until combined.
  4. In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
  5. Add the white chocolate chips and crushed peppermint candies (amounts are flexible) and mix to incorporate.
  6. Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of peppermint bark cookie dough onto the cookie sheet lined with parchment paper.
  7. Bake in a 350-degree oven for 10 minutes.
  8. When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.
  9. If you wish to dip your cookies in chocolate, melt the bittersweet chocolate over LOW heat, stirring constantly. (I only dipped half my cookies in case someone doesn't like that much chocolate, so I only used 4 ounces of chocolate.) Line a cookie sheet with wax paper. Dip the cookie halfway into the chocolate, and use the rubber spatula to scrap off the excess. Put on the wax paper cookie sheet and pop them in the freezer until the chocolate hardens.

Homemade Thin Mint Cookies Recipe

They’re delicious, and they’re in the right ballpark, but I’ll be the first to admit, “Close, but no cigar.” You’ll still have to buy piles and piles of delicious, calorie-ridden Thin Mint cookies from your favorite local Girl Scout to get a taste of the real thing. This homemade thin mint cookie recipe is still delicious, though!

Homemade Thin Mint Cookie Recipe Ingredients

  • 1/2 cup butter, softened at room temperature
  • 1 cup white sugar
  • 1 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 teaspoon mint extract
  • 4  ounces of bittersweet chocolate, chopped
  • 1/4 cup butter, separate from the other
  • Fresh mint leaves

Homemade Thin Mint Cookie Recipe Directions

Beat the softened butter and sugar until creamy. Add the egg, mint extract and chopped mint leaves. Sift together the flour, cocoa powder and salt together in a separate bowl. Add the dry ingredients mixture in parts, about 1/3 at a time and beating well after each addition. Divide the cookie dough in half. Lightly flour your work surface. Roll the thin mint cookie dough up from the long end into a long, tight roll about 1.5 to 2 inches in diameter. Wrap them in plastic wrap, and refrigerate overnight (or at least 5-6 hours). When you’re preparing to bake, put your rolls of thin mint cookie dough in the freezer. Get out your cookie sheets and preheat your oven to 350 degrees. After a half hour or so, pull out your cookie dough rolls and slice them 1/4 to 1/2 inch thick with a sharp knife. If you had trouble rolling your dough into a long roll and your cookies are a little thin, feel free to squish your disc down a bit if you like. Bake about 10 minutes minutes. While the cookies are cooling, melt your butter and chopped chocolate in a double boiler, stirring semi-constantly to avoid it scalding or burning. While the cookies are warm but nearing room temperature, plop them in the chocolate mixture and turn over once or twice to coat completely, then cool on a wire rack with waxed paper below it to catch the drippings, or directly on wax or parchment paper if you want. While the chocolate on the thin mint cookies is cooling, press a fresh mint leaf into the chocolate on the cookies that will be presented and eaten in the next day or so! Cute.

Cake 22: Peppermint Chocolate Cake with Mint-Infused Buttercream Frosting

This cake was made for a get-together on New Year’s Eve and I think it went over well! It captures a little bit of leftover Christmas festiveness with the crushed peppermint candy, but has the modern edge of the fresh mint-infused buttercream to carry us into the new decade. I met a lot of really nice people at this gathering, and I hope they enjoyed the cake! They offered lots of interesting suggestions for other ingredients to try in cakes, so keep an eye out for those in the future, new friends!

Chocolate Peppermint Cake Recipe Ingredients

  • 0.5 cup unsalted butter, softened
  • 1 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking powder
  • 8 ounces semisweet baking chocolate, chopped
  • 1.25 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon mint extract
  • 2 eggs, large
  • 0.5 cup buttermilk

Fresh Mint-Infused Buttercream Frosting Recipe Ingredients

  • 1 cup unsalted butter, softened
  • 2 tablespoons heavy cream
  • 1 large sprig of mint
  • 2 cups confectioner’s or powdered sugar

Chocolate Peppermint Cake Recipe Directions

Preheat the oven to 350 degrees, and prepare an 8-inch round cake pan. Line the bottom with parchment paper. In one bowl, sift together flour, salt and baking powder. Boil a little water in a saucepan. Put the butter and chocolate into a bowl and place over the saucepan – make sure the water isn’t touching the bowl – and turn off the heat. Let it sit in there and melt, it’ll take several minutes, then stir to combine. Remove the bowl from the heat and let it cool for about 5 minutes. Into that, mix in the sugar, vanilla extract, mint extract, eggs and buttermilk just until combined. Gently fold in the dry ingredient flour mixture with a rubber spatula. Pour the batter into your prepared pan, and bake for 45 minutes to an hour. Cool the cake in the pan for 5 to 10 minutes, then run a knife around the edge and invert it onto a wire rack to cool the rest of the way. I used a cardboard round underneath the cake so I could frost it better.

Fresh Mint-Infused Buttercream Frosting Recipe Directions

In a small saucepan, cook the cream and mint sprigs on low heat, for about five minutes. Let that delicious mint flavor infuse into the cream. Remove it from the heat and let it cool completely. Beat the softened butter until it is light and fluffy. Then, beat in the mint-infused cream. Lower your mixer speed and slowly add the confectioner’s or powdered sugar until you get a creamy mint-infused buttercream frosting. Let it cool and set for a few minutes before icing your completely cooled peppermint cake.

Garnish with more fresh mint leaves, Andes mint shavings, or some crushed peppermint candy (I used a candy cane from my Christmas stocking). To crush peppermint candy, put it in a plastic bag and beat it up with a small skillet or meat tenderizer. Use the powder leftover in a cup of homemade hot chocolate!

In one of the pictures you can see yours truly modeling my new apron, given to by my husband’s mom, and it’s embroidered with “fiftytwocakes.com” – pretty cool, huh? Other items you see here are spatulas and whisks given to me for my birthday from my mom, and a rubber squeezable measuring cup. Some baking-related items I got for my birthday and Christmas that I’m very excited about that aren’t pictured here include a handful of awesome Pampered Chef cookbooks and spices from Aunt Rachel and family, ramekins from mom, an apron from my grandma, a spice grinder from ma, caster sugar from mom-in-law, The Cake Bible from my sister-in-law and her family, and I hope I am not forgetting anything or anyone! It is clear that my family knows me very well and supports my goals and endeavors! A big thank you to all of you.

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