It’s [almost] The Most Wonderful Time of the Year!
It really is. I love the holidays so much. My favorite childhood memories revolve around being in my grandparents living room, with tons of presents, family dinner, and my grandfather meticulously decorating the Christmas tree. I would lay under the tree for what seemed like hours, and I can still remember the scent of the straw hay that he laid near the Nativity way in the back corner. I would marvel at the colored lights and couldn’t wait to open my stocking because my grandmother always filled it with the best stuff.
That was a really long time ago, and so much has changed. Living 3,000 miles away doesn’t help much, but starting new traditions like baking with my daughter does. While we are fans of traditional Christmas sugar cookies and fingerprint snowballs, this year we’re all about peppermint. Specifically chocolate “peppermint chip” cookies or Peppermint Bark cookies made with love in fancy boxes with fun cards, ribbon, and holiday tags.
Nothing says, “I Love You,” like freshly baked cookies
My grandmother taught me the meaning of love. Love isn’t necessarily what you do for someone, it’s how you make them feel. And this is exactly what I want my daughter to feel. So baking with her, leads to laughter, love, kindness, and feeling the sense of gratitude for each other. If that’s not the epitome of what love stands for, I’m not sure what is.
It’s amazing how the simple task of spending quality time with my daughter doing something we both enjoy will parlay into something much bigger like bringing a smile to someone’s face that really could use a pick me up during the holidays.
Little Bites of Love
Our family loves everything about these Peppermint Bark Cookies. JetSet Dad loves the chocolate wafer-type filling, Kiddo loves the peppermint snow chips, and I love the white chocolate frosting. Between the taste, colors, and smell, this is the perfect Christmas nibble.
Originally adapted from Williams Sonoma Favorite Cookies (Weldon Owen, 2016) and Sally's Baking Addiction, we were able to come up with the absolute best Peppermint Bark Cookies imaginable. We've even included an amazing substitute if you are short on time, and need pre-made chocolate wafers to wow everyone. Don't worry...we won't tell!
- 1 box of 12 crushed candy canes for snow chips
- 16 oz. Ghirardelli White Chocolate Baking Chips
- 2 Tablespoons solid coconut oil or canola oil
- Chocolate wafers:
- Here are the ingredients or in a pinch you can always use Nabisco's Famous Chocolate Wafer Cookies
- 1 and 1/4 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 1 egg plus 1 egg yolk
- 1 teaspoon peppermint extract
- Chocolate Wafers:
- Preheat an oven to 350°F.
- In the bowl of a stand mixer, using a handheld whisk, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Fit the mixer with the paddle attachment, add the butter and beat on low speed until light and fluffy, about 3 minutes, then beat in the egg, egg yolk and peppermint extract. Raise the speed to medium and beat until the dough comes together, about 2 minutes.
- See notes below on what to do with the dough so they make the best chocolate wafers possible.
- Place the white chocolate chips in a heatproof bowl set over (but not touching) barely simmering water in a saucepan and heat, stirring occasionally, until the chocolate is melted. Remove from the heat and stir in the oil until smooth.
- Line another baking sheet with a silicone baking mat. Dip each cookie into the melted white chocolate, then immediately sprinkle peppermint candies over the white chocolate. Place on the prepared baking sheet. If the white chocolate begins to harden, set the bowl over simmering water for up to 1 minute to remelt. Let the cookies firm up for at least 15 minutes before serving. Makes about 2 dozen cookies.
- Adapted from Williams Sonoma Favorite Cookies (Weldon Owen, 2016)
Pro-Tip from Sally's Baking Addiction:
"Roll each portion of dough out to about 1/4″ thickness on a silicone baking mat. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory so the cookies hold their shape. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2.5 inch circle cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheets. Re-roll the remaining dough and continue cutting until all is used.
Bake for 10 minutes. The cookies will still appear soft in the centers. Cool cookies on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely before coating."
What Are Your Favorite Christmas Cookies?
We would love to know more! By sharing your favorites, in our comment section below, you help fellow members of The JetSet Family community decide the best fit for them and their families.
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