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!
Bready or Not Original: Chewy Honey Peppermint Bark Cookies
Equipment
- cookie scoop or spoon
- parchment paper
Ingredients
- 3/4 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/2 cup white sugar
- 2 Tablespoons honey
- 1 large egg room temperature
- 1 Tablespoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup bread flour
- 1 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups peppermint bark chopped
- more peppermint bark pieces for topping
Instructions
- In 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!
Bready or Not Original: White Chocolate-Peppermint Bark Cookies
Last week, I posted a Peppermint Bark Cookies recipe modified from Bake from Scratch Magazine. This week, I share a reworked version of the White Chocolate Macadamia Nut Cookies I’ve made for about two decades. This White Chocolate-Peppermint Bark Cookies recipe includes white chocolate melted into the dough, resulting in a smooth, sweet cookie that gets only better with the addition of peppermint bark.
A whole bag of white chocolate chips is included in this recipe. A cup is melted for the dough; the rest is added as chips, right along with the coarsely chopped peppermint bark.
These cookies are incredible. I preferred them over last week’s take, though both are excellent.
Modified from Bready or Not: White Chocolate Macadamia Nut Cookies.
Bready or Not Original: White Chocolate-Peppermint Bark Cookies
Equipment
- microwave-safe small bowl
- cookie scoop or spoon
Ingredients
- 10 ounces white chocolate chips divided
- 2/3 cup white sugar
- 11 Tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 large eggs room temperature
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 cups peppermint bark coarsely chopped, divided (about 12 ounces)
Instructions
- Preheat oven to 325 degrees. Place 1 cup of white chocolate chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-25 seconds, and stop to stir between passes until the chips blend smoothly; take care, as it can burn fast! Set aside to cool.
- In a large mixing bowl, beat together the sugar, butter, vanilla, and eggs until they are creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Fold in the remaining chips and 1 cup of peppermint bark.
- Use a tablespoon cookie scoop or spoon to place dough in rounded lumps on cookie sheet. Using the reserved stash of peppermint bark, press a few pieces onto the top of each dough ball. Bake 10 to 12 minutes, until the tops just begin to turn light golden brown. Immediately add a few more pieces of peppermint bark onto the top of each cookie. Cool on the sheet for several minutes, then move to a rack to set for about 3 hours; this process can be speeded up by briefly placing cookies in the fridge.
- Store in a sealed container at room temperature. Best eaten within 5 days.
OM NOM NOM!
Bready or Not: Peppermint Bark Cookies
This Peppermint Bark Cookies recipe, modified from a holiday Bake from Scratch issue, is the first in a small series of such experiments.
One thing I’ll say straight up: peppermint bark can be expensive, and this recipe will look much prettier with nicer bark. I used cheap Palmer Peppermint Bark from Dollar Tree for this recipe, and it doesn’t look as nice as my other experiments.
That said, the cheap stuff can still make tasty cookies. These morsels are soft, chewy, and loaded with chocolate and peppermint flavor. They make for a great holiday treat. If you want to make them year-round, stock up on peppermint bark while you can get it–if you’re lucky, score some on clearance right after Christmas.
Bready or Not: Peppermint Bark Cookies
Equipment
- plastic wrap
- parchment paper
- large cookie scoop
Ingredients
- 1 cup unsalted butter (2 sticks) softened
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 10 ounces peppermint bark chopped, divided
- 1 cup semisweet chocolate chips
- flaked sea salt for topping optional
Instructions
- In a large bowl, beat together butter and sugars until they are light and fluffy. Add the eggs one at a time, followed by the vanilla.
- In another bowl, combined the flour, baking powder, kosher salt, and baking soda. Gradually add the dry ingredients into the wet, beating until just combined. Measure out 1 cup of the peppermint bark and add that to the dough, folding it in. Add the chocolate chips and fold in.
- Wrap dough in plastic wrap and stash in the fridge for at least 2 hours, or up to 3 days.
- Preheat oven at 375 degrees. Place parchment paper on a baking sheet.
- Use cookie scoop to dole out dough, spaced out, on cookie sheet.
- Bake for 10 to 12 minutes, until cookies are set and turning golden brown. Immediately press a piece or two of the reserved peppermint bark onto each round. Add a small pinch of flaked sea salt to each, if desired. Let set until bark pieces solidify, then transfer to a cooling rack.
- Store cookies in a sealed container up to 4 days.
OM NOM NOM!
Bready or Not: Chewy Molasses Cookies
These Chewy Molasses Cookies are perfect holiday cookies. They are loaded with warm spices, with just the right hit of sugary icing.
These are not massive cookies. They are dangerously bite size, the cookie chewy with the icing forming a pleasant sweet crunch.
Note that the dough needs to be made ahead of time so that it can chill for at least an hour, but up to a few days is fine. You can also freeze the dough, if desired.
Modified from Centennial Kitchen Fall Baking 2021.
Bready or Not: Chewy Molasses Cookies
Equipment
- small cookie scoop or spoon
- parchment paper
- spoon
Ingredients
Cookies
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 cup brown sugar packed
- 1/3 cup molasses
- 1 large egg room temperature
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Icing
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon clear vanilla extract
- 3 Tablespoons half & half or milk
Instructions
- In a large bowl, beat together the butter and brown sugar until fluffy. Add the molasses and egg.
- Gradually mix in the flour, baking soda, pumpkin pie spice, and salt. Make sure everything is combined. Wrap in plastic wrap and chill for anywhere from an hour to a few days.
- Preheat oven at 325 degrees. Line baking sheet with parchment paper.
- Use a small cookie scoop or spoon to dole out dough onto pan. Flatten each ball slightly; they won’t spread much.
- Bake for 10-11 minutes, until set with a crackling top. Let cool a couple of minutes, then transfer to a rack to completely cool.
- Once the cookies are cool, combined the icing ingredients. Glaze should be thick but spreadable. Coat the back of a spoon and transfer that to the top of a cookie, spreading to evenly coat. Cover cookies until icing is used up; the amounts should be a close match. Let them set for an hour for the icing to solidify, then pack into a sealed container.
OM NOM NOM!
Bready or Not Original: Earl Grey Shortbread Bars
Whether you are coping with cold weather right now or psychologically easing into winter (something I know well from my time in Arizona), these Earl Grey Shortbread Bars will make you feel warm and cozy. Also, caffeinated.
These bars are dense, soft, and a touch crumbly, the flavor of warm spice throughout. The drizzle of glaze adds sweetness and prettiness.
The tea flavor is quite strong here–it actually seemed to get bolder after a day–so the 1/4 cup amount is best made for people who like Earl Grey. I used Bigelow bags, but the amount of tea likely varies across brands. If you want a milder flavor, use less tea.
Bready or Not Original: Earl Grey Shortbread Bars
Equipment
- 9×13 pan
- spice grinder or mortar and pestle
- wax paper or plastic wrap
- heavy glass or other weight
- piping bag or freezer bag
Ingredients
Dough
- 1/4 cup Early Grey tea leaves about 4-5 Bigelow bags
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups unsalted butter (4 sticks) room temperature
- 2 1/2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
Glaze
- 1 cup confectioners’ sugar
- 1 1/2 Tablespoons milk or half & half
Instructions
- Preheat oven at 350 degrees. Line a 9×13 baking pan with aluminum foil and apply nonstick spray or butter.
- Use a spice grinder or a mortar and pestle to grind the Earl Grey leaves down a bit more, but not fully to powder. Move the tea to a medium bowl and stir with the flour and salt.
- In a large bowl, beat the butter until fluffy. Gradually add the confectioners’ sugar, followed by the vanilla. Beat until smooth. Gradually beat in the flour mixture to incorporate.
- Dollop the dough into the prepared pan. Use a piece of wax paper or plastic wrap to spread out the dough, then use something like a heavy glass to evenly compress the dough into the pan.
- Bake until shortbread is firm with golden edges, about 40 to 45 minutes. Cool in pan on rack.
- After the pan comes to room temperature, mix the glaze ingredients. Transfer them to a piping bag or to a freezer bag. Snip the corner to pipe the glaze in stripes over the pan. Let set for an hour, then use foil to lift contents onto a cutting board to slice into bars.
- Store in sealed container at room temperature. Bars will keep for an least 2 days.
OM NOM NOM!
Bready or Not Original: Raspberry Frangipane Loaf Cake
This Raspberry Frangipane takes a little work, but the result is gorgeous and absolutely delicious. This is a great special occasion treat–and it’s easy to make a day ahead!
Layer cakes get a lot of the attention and fuss, but I think loaf cakes need more love. They can be stunning, too. This one certainly is. It contains homemade frangipane, one of my favorite things, and is convenient to make year-round by using frozen raspberries.
As this loaf does involve some labor, I found it simplified things to prepare it over two days. Day 1: make frangipane and chill it. Day 2: make loaf and glaze. Day 3: serve to my husband’s co-workers.
I found the cake kept beautifully, wrapped, for up to 4 days after baking.
Bready or Not Original: Raspberry Frangipane Loaf Cake
Equipment
- 8×4 loaf pan
- parchment paper
- nonstick spray
- kitchen shears
Ingredients
Frangipane
- 1/2 cup unsalted butter (1 stick) room temperature
- 1/2 cup almond flour sifted
- 1/4 cup white sugar
- 2 Tablespoons all-purpose flour
- 1 large egg white
- 1/4 teaspoon kosher salt
- 1/2 teaspoon almond extract
Batter
- 1 1/4 cups frozen raspberries
- 1/2 cup unsalted butter (1 stick) room temperature
- 1 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cups all-purpose flour plus 1 Tablespoon
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup full-fat vanilla Greek yogurt or plain Greek yogurt
- 2 Tablespoons sliced almonds
Glaze
- 1 cup confectioners’ sugar
- 1 Tablespoon half & half or milk
- 1/2 teaspoon clear vanilla
Instructions
Frangipane
- Frangipane can be made immediately before the batter or prepared a day in advance.
- In a medium bowl, stir butter until creamy. Add almond flour, sugar, all-purpose flour, egg white, salt, and almond extract. Stir until combined. Cover with plastic wrap pressed to the top, and place in fridge until ready to use.
Loaf
- Preheat oven at 375 degrees. Cut parchment paper to fit inside an 8×4 loaf pan like a sling extended up both long sides. Spray inside of pan with nonstick spray, then spray parchment.
- Use kitchen shears to break frozen raspberries into pieces of various size, measuring out 1 1/4 cup total. Stash raspberries back in freezer until ready to use.
- In a large bowl, beat together butter and sugar until fluffy. Add eggs one at a time followed by the extracts.
- In another bowl, sift together the 1 3/4 cups flour, baking powder, and salt. Gradually mix dry ingredients into the wet, mixing alternatively with the yogurt. Scrape the bottom of the bowl to make sure everything is combined.
- Fold the frangipane into the batter.
- Pull out the raspberries. Toss them with the remaining tablespoon of flour. Set aside 1/4 of coated berries for the top; fold the rest of the berries into the batter.
- Spread batter in prepared pan, evening out the top. Sprinkle reserved raspberries on top, followed by the sliced almonds.
- Bake for 20 minutes. Reduce oven temperature to 325 degrees. Continue to bake until the top is golden and the inside registers an interior temperature over 200 degrees, which will be about another 40 minutes. (Total baking time will be between 55 minutes and 1 hour 5 minutes.) If the loaf is looking brown early on, cover with a small piece of foil.
- Let cool in pan about 20 minutes, then use the parchment sling to lift the loaf onto a rack to completely cool.
Glaze
- Once the loaf is completely cool, mix the glaze. It should be fairly thick; add a touch more confectioners’ sugar if needed. Drizzle over loaf so that the top is covered with glaze dripping down the sides.
- Give the glaze at least 30 minutes to set before cutting into the loaf, or wrap loaf to serve later or the next day. Loaf will keep well, wrapped at room temperature, for up to 4 days.
