Peppermint Bark Cookies
You can never have too many hor d'oeuvre recipes, so give Peppermint Bark Cookies a try. This recipe serves 28 and costs 64 cents per serving. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 179 calories. Plenty of people made this recipe, and 815 would say it hit the spot. Head to the store and pick up gf chocolate cake mix, eggs, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. Christmas will be even more special with this recipe. It is brought to you by A Southern Fairy Tale. It is a good option if you're following a dairy free diet. Overall, this recipe earns an improvable spoonacular score of 8%. Peppermint Bark Cookies, Cookies and Cream Peppermint Bark, and Peppermint Bark Chocolate Cookies are very similar to this recipe.
Servings: 28
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
10 ounce bag of Hershey's Kisses Mint Candy Cane, chopped (you won't need the whole bag)
2 eggs
2 Tablespoons all-purpose flour
1 box chocolate cake mix (I prefer Duncan Hines Devil's Fudge)
6 ounces dark, semi-sweet or milk chocolate, chopped
1 teaspoon vanilla extract
8 ounces good-quality white chocolate, chopped
Equipment:
baking paper
baking sheet
hand mixer
bowl
oven
offset spatula
double boiler
microwave
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees (F). Prepare a large cookie sheet with parchment paper or a slipat mat.In a large bowl, combine all ingredients with a hand mixer until well combined. Batter will be thick.Using a small cookie scoop or a small spoon, drop balls of dough onto the prepared sheet. To ensure uniform baking and size, I rolled mine into 1-1.5 inch balls, and baked nine cookies per sheet.Bake for 10 minutes. Allow to cool slightly on the cookie sheet, then move to a wire rack to cool completely.After the cookies are cooled, use a double boiler or the microwave to melt the chocolate chips. Stir until smooth. Using a small, offset spatula, spread a thin layer of melted chocolate onto each cookie. Place cookies on a cookie sheet and refrigerate for 15-20 minutes or until the chocolate layer has hardened.Meanwhile, rough-chop 1/3 of the mint candies. Melt the white chocolate chips using the same double boiler or microwave method. Carefully spread a layer of white chocolate over the cookie, and sprinkle with the chopped candies. Return to refrigerator for 10 minutes to harden.Once the chocolate has hardened, the cookies will be fit for packaging and sending to your loved ones. Enjoy!
Step by step:
1. Preheat oven to 350 degrees (F). Prepare a large cookie sheet with parchment paper or a slipat mat.In a large bowl, combine all ingredients with a hand mixer until well combined. Batter will be thick.Using a small cookie scoop or a small spoon, drop balls of dough onto the prepared sheet. To ensure uniform baking and size, I rolled mine into 1-1.5 inch balls, and baked nine cookies per sheet.
2. Bake for 10 minutes. Allow to cool slightly on the cookie sheet, then move to a wire rack to cool completely.After the cookies are cooled, use a double boiler or the microwave to melt the chocolate chips. Stir until smooth. Using a small, offset spatula, spread a thin layer of melted chocolate onto each cookie.
3. Place cookies on a cookie sheet and refrigerate for 15-20 minutes or until the chocolate layer has hardened.Meanwhile, rough-chop 1/3 of the mint candies. Melt the white chocolate chips using the same double boiler or microwave method. Carefully spread a layer of white chocolate over the cookie, and sprinkle with the chopped candies. Return to refrigerator for 10 minutes to harden.Once the chocolate has hardened, the cookies will be fit for packaging and sending to your loved ones. Enjoy!
Nutrition Information:
covered percent of daily need
