One of the best parts of Christmas are Christmas cookies. Everyone has their own family recipe, that has been made for years and are usually from memory or top secret. My new official cookie is these peppermint bark Christmas cookies.
This year I participated in the Great Food Blogger Cookie Swap. Which is where you I secret Santa style received three random food bloggers names and address and I sent them a dozen cookies that I would later post about. The best part – I received a dozen cookies from three random bloggers as well.
This year the Great Food Blogger Cookie Swap again partnered with Cookies for Kids’ Cancer, a nationwide non-profit organization committed to funding new therapies used in the fight again pediatric cancer, which claims the lives of more children in the US than any other disease. So I not only got a bunch of cookies, I contributed to a good cause while doing it. If you’d like to give some love to Cookies for Kids’ Cancer – just click on the link. You can buy cookies to give to someone as a Christmas gift and 100% of the profit goes to the cause – or you can straight up donate.
For my cookies, I basically swapped out the chocolate chips in my all-time favorite chocolate chip cookie recipe and added homemade peppermint bark which I had made earlier in the week. You can find the recipe for the bark here.
The key for these cookies is to chop the bark into pretty good chunks, with planty of semi-sweet and white chocolate throughout plus the bits of peppermint candy cane.
These were the perfect treat to serve at a family gathering. I served my first test batch at Thanksgiving and they were nearly gone before we had even cut into the bird. I mean, you know it’s a hit when all the little girls dresses are covered in chocolate.
I received delicious almond cookies with chocolate butter from Julie Blanner, a half snicker doodle-half ginger cookie from Like Mother, Like Daughter, and a mysterious cookie from Justine who blogs over at Cooking and Beer. They were all amazing and I urge you to check them all out.
- 1 ¾ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter
- ½ cup granulated sugar
- ¾ cup packed dark brown sugar
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¼ cups chopped peppermint bark
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
- Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated.
- Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Let batter completely cool.
- Stir in chopped peppermint bark, giving dough final stir to ensure no flour pockets remain.
- Using a tablespoon, scoop out as much cookie dough as necessary to make the size of cookies you desire. I did one tablespoon for each cookie, which equaled to 2-sheets of 12 cookies.
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9-11 minutes.
- Transfer baking sheet to wire rack; and allow cookies to cool.