Bready or Not Original: Chewy Honey Peppermint Bark Cookies
I’ve shared a sequence of Peppermint Bark Cookies, but this one is my favorite: Chewy Honey Peppermint Bark Cookies.
The base “Chewy Honey” recipe here will be a familiar one to regulars on Bready or Not–or if you’ve met me at a convention at some point in about the past 10 years and had my Maple or Snickerdoodle versions. This new version is modified to incorporate lots of chopped peppermint bark candy.
As with the similar recipes, the quality of the peppermint bark will not only make a difference in taste but also the prettiness.
As with the other recipes in my “Chewy Honey” collection, these baked cookies will keep for weeks in a sealed container. That makes them great to mail as a holiday gift, but of course, be wary if you’re sending them to or from a warm destination. In an infernal place like Arizona (which I am so glad to be away from), it can still be hot, even into December!
PrintBready or Not Original: Chewy Honey Peppermint Bark CookiesThese cookies are soft, sweet, and delicious. Using higher quality peppermint bark will result in tastier, prettier cookies. Note that the dough needs to be chilled prior to baking.Course Dessert, SnackKeyword chocolate, cookies, mintAuthor Beth CatoEquipmentcookie scoop or spoonparchment paperIngredients3/4 cup unsalted butter softened1/2 cup light brown sugar packed1/2 cup white sugar2 Tablespoons honey1 large egg room temperature1 Tablespoon vanilla extract1/2 teaspoon peppermint extract1 cup bread flour1 cup all-purpose flour2 teaspoons cornstarch1 teaspoon baking soda1/2 teaspoon salt1 1/2 cups peppermint bark choppedmore peppermint bark pieces for toppingInstructionsIn a large bowl, beat butter until smooth. Add both sugars and honey; beat until creamy and fluffy. Scrape down sides of bowl, then mix in the egg and both extracts.In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.Slowly stir together the wet ingredients and flour mix until just combined. Fold in the peppermint bark. Encase dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.When ready to bake, preheat the oven at 350 degrees. Place parchment paper on cookie sheet. Use a teaspoon or tablespoon to space out cookies on the pan. Press additional peppermint bark pieces into the tops of the dough balls.Small cookies bake 9 to 12 minutes; larger cookies bake in 11 to 13 minutes. Once removed from the oven, let set on baking sheet for about 10 minutes before transferring to a rack to cool completely.Stored cookies will keep in a sealed container for weeks. They are excellent for travel or shipping.OM NOM NOM!
