Peppermint Bark Shortbread Bites From The Cookie Bo

Name: Peppermint Bark Shortbread Bites From The Cookie Book
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 tablespoons unsalted butter, cut into 20 pieces, room temperature; 3/4 cup light brown sugar, packed; 1 large egg yolk, room temperature; 1 teaspoon real vanilla extract; 1/4 teaspoon peppermint extract; 2 cups all-purpose flour; 1/4 cup dark unsweetened cocoa (Dutch process); 1/2 teaspoon sea salt; 1/2 teaspoon baking powder; 1/2 cup decorator sugar; COOKIE COATING; 1 1/3 cups dark chocolate, coarsely chopped; 3/4 cup white chocolate, coarsely chopped; 1/3 cup peppermint candy, finely crushed and divided

Servings: persons

20 tablespoons unsalted butter, cut into 20 pieces, room temperature
3/4 cup light brown sugar, packed
1 large egg yolk, room temperature
1 teaspoon real vanilla extract
1/4 teaspoon peppermint extract
2 cups all-purpose flour
1/4 cup dark unsweetened cocoa (Dutch process)
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2 cup decorator sugar
COOKIE COATING
1 1/3 cups dark chocolate, coarsely chopped
3/4 cup white chocolate, coarsely chopped
1/3 cup peppermint candy, finely crushed and divided

1
To make the cookies, in an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and mix on medium for about 4 minutes, or until well blended. With the mixer on low, add in the egg yolk, vanilla and peppermint extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
2
In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together. Separate the dough into two hunks and shape each into a log with about a 2-inch (5-cm) circumference. It's a little messy, but you can do it. Grab two pieces of plastic wrap, place a dough log on each,.
3
wrap tightly and roll the logs on the counter to round them out a bit. Place in the freezer for 1 hour or until firm.
4
Preheat the oven to 350 degrees F (177 degrees C) and cover several baking sheets with parchment paper. Place the sparkling sugar in a pie plate or casserole dish. Set aside.
5
Once the logs are firm and chilled, roll them in the sparkling sugar to coat and then cut 1/2-inch (1.3-cm) thick slices using a sharp knife. Place them on the baking sheets, leaving 2 inches (5 cm) between cookies. Place the cookies in the freezer for 10 minutes or the fridge for 20 minutes.
6
Bake one sheet at a time in center of the oven for 14 minutes. Let them cool on the baking sheet for 10 minutes and then transfer to a rack to finish cooling.
7
To make the cookie coating, in a medium, heat-safe bowl add the dark chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water. Stir frequently until melted and smooth and then turn off the heat. In another.
8
Buy the book!
9
https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.

1715

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 20 tablespoons unsalted butter, cut into 20 pieces, room temperature, 3/4 cup light brown sugar, packed, 1 large egg yolk, room temperature, 1 teaspoon real vanilla extract, and more.

Yes, Peppermint Bark Shortbread Bites From The Cookie Book falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peppermint Bark Shortbread Bites From The Cookie Book

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions