Chocolate Peppermint Bark Cookies are the best new cookie recipe to try for the holidays this year!
I first tried this cookie recipe in 2009. It was discovered in an old Bon Appetit magazine, and I just knew it would be something I’d like. I made a few changes to the recipe, and these Chocolate Peppermint Bark Cookies have been a big-time favorite ever since. I bake them every year. And it’s a recipe that has gotten high praise from RecipeGirl readers too.
*The Hershey’s Candy Cane Kisses are a specialty flavor that you’ll only find during the holidays. I’ve seen them both at Target and in the holiday candy section of my grocery store.
The cookie dough is made, and it’s pressed into the bottom of a rimmed, parchment paper-lined baking sheet. Then it’s baked until golden brown- about 30 minutes. As soon as the giant, baked cookie comes out of the oven, you’ll sprinkle chopped bittersweet chocolate (or chocolate chips) on top. The heat from the cookie will melt the chocolate, and then you will spread the melted chocolate all over the top of the cookie.
Chopped candy cane Kisses are sprinkled on next. Or if you prefer, you can use crushed candy canes. Finally, a drizzle of melted white chocolate is added to the top. Then the whole pan of chocolate peppermint bark cookies is placed into the refrigerator to chill until set.
Once the chocolate is set, you can use the parchment paper to take the whole thing out of the pan and transfer it to a cutting board. Use a sharp knife to cut the cookies into triangle or diamonds or other shapes.
These chocolate peppermint bark cookies are a crisp cookie because they’re baked in such a thin layer. They’re definitely not crunchy though. The chocolate and melted candy cane Kisses are the perfect flavors to add on top. These are still one of my favorite holiday cookies of all time. Enjoy!