Cookies And Cream Peppermint Bark Recipes

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PEPPERMINT COOKIES-AND-CREAM COOKIES



Peppermint Cookies-and-Cream Cookies image

These festive cookies are perfect for the holidays, thanks to the generous addition of crushed chocolate sandwich cookies and refreshing peppermint candies. Make sure to chill the dough before baking to ensure a thick and fluffy cookie that your friends and family will enjoy in their holiday tins.

Provided by Food Network

Categories     dessert

Time 2h15m

Yield about 25 cookies

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon peppermint extract
2 large eggs
2 3/4 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
20 soft peppermint puffs, crushed (about 3/4 cup crushed)
15 chocolate sandwich cookies, such as Oreos, crushed (about 1 cup crushed)
1/3 cup red mini candy-coated chocolates, such as M&M's Minis

Steps:

  • Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
  • Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
  • Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
  • Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
  • Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

PEPPERMINT BARK COOKIES



Peppermint Bark Cookies image

The combination of white peppermint bark atop a chocolate cookie base equals the ultimate holiday treat. This big-batch recipe is ideal for cookie swaps, festive parties or even wrapping up as gifts. It is also easy enough for baking with the whole family. Instead of forming individual cookies, you break the giant sheet into pieces, just like you would with traditional bark.

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield 2 to 3 dozen cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 3/4 cups sugar
1 large egg
1 teaspoon pure vanilla extract
1 pound good-quality white chocolate, roughly chopped
3/4 teaspoon peppermint extract
20 soft peppermint candies, crushed

Steps:

  • For the chocolate cookies: Cut two 13-by-18 pieces of parchment. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
  • Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 2 minutes. Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more.
  • Place a sheet of parchment on a work surface. Transfer the dough to the parchment and cover with another sheet of parchment. Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment. Slide the parchment and dough onto a 13-by-18-inch rimmed baking sheet and freeze until firm, about 20 minutes.
  • Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F.
  • Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes. Transfer the baking sheet to a rack and cool completely.
  • For the peppermint bark: Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted.
  • Remove the bowl from the saucepan; keep the saucepan over low heat. Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted; return the bowl to the saucepan for 5 to 10 seconds at a time as needed. Do not rush this step: It may take up to 10 minutes to melt all the chocolate.
  • Wipe off any moisture from the bottom of the bowl. Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula.
  • Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate. Set aside at room temperature until firm, about 2 hours.
  • Lift the bark cookie out of the baking sheet using the parchment and break it into pieces.

PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE



Peppermint Bark Cookies and Cream Cheesecake image

Try Peppermint Bark Cookies and Cream Cheesecake, a dessert that combines-count 'em-three classic dessert flavors into one mighty cheesecake. Peppermint Bark Cookies and Cream Cheesecake combines chocolate sandwich cookies, starlight mints, cream cheese and chocolate.

Provided by My Food and Family

Categories     Recipes

Time 6h35m

Yield 16 servings

Number Of Ingredients 8

30 vanilla creme-filled chocolate sandwich cookies, divided
1 Tbsp. butter or margarine, melted
35 starlight mints, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
2 oz. BAKER'S White Chocolate

Steps:

  • Heat oven to 325°F.
  • Use pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
  • Crush 30 mints, then chop 10 of the remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Meanwhile, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm.
  • Break chocolate bark into small pieces; sprinkle over cheesecake before serving.

Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

LAYERED PEPPERMINT BARK



Layered Peppermint Bark image

I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints.

Provided by carol

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h25m

Yield 32

Number Of Ingredients 5

20 ounces white chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 ounces dark chocolate, coarsely chopped
6 tablespoons heavy cream
1 teaspoon peppermint extract

Steps:

  • Line a 9x12 inch baking pan with aluminum foil or parchment paper.
  • Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
  • Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
  • Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.

Nutrition Facts : Calories 203.5 calories, Carbohydrate 28.7 g, Cholesterol 7.9 mg, Fat 9.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 22.7 mg, Sugar 22.9 g

COOKIES AND CREAM PEPPERMINT BARK



Cookies and Cream Peppermint Bark image

I came up with this recipe while shopping at Trader Joe's. They didn't have the ingredients for traditional peppermint bark, so I improvised. My husband loved this new recipe even more than my old one! It's a great one for getting the kids involved, too!

Provided by AMPBRUIN

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 2h12m

Yield 36

Number Of Ingredients 4

1 (10 ounce) bag white chocolate chips
14 peppermint-flavored chocolate sandwich cookies, crushed
¼ teaspoon peppermint extract
2 candy canes, crushed

Steps:

  • Line a baking sheet with waxed or parchment paper.
  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 2 minutes. Mix 1/2 the crushed cookies into the melted chocolate. Stir in peppermint extract.
  • Spread chocolate mixture evenly on the baking sheet. Sprinkle remaining cookies and crushed candy canes on top of melted chocolate.
  • Let stand at room temperature until bark has hardened, about 2 hours. Break into random pieces using your hands.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 8.8 g, Cholesterol 1.7 mg, Fat 3.5 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 27.7 mg, Sugar 7 g

COOKIES AND CREAM BARK RECIPE BY TASTY



Cookies And Cream Bark Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, white chocolate chip, chocolate chips

Provided by Katie Aubin

Categories     Desserts

Yield 15 servings

Number Of Ingredients 3

40 chocolate sandwich cookies
3 ¼ cups white chocolate chip, melted
¼ cup chocolate chips, melted

Steps:

  • Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
  • Add of the crush cookies to the melted white chocolate and mix it together.
  • Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
  • Sprinkle the remaining cookies over the top.
  • Drizzle the chocolate over the bark.
  • Freeze for at least 1 hour.
  • Remove the bark from the freezer and break it into pieces.
  • Enjoy!

Nutrition Facts : Calories 216 calories, Carbohydrate 25 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 23 grams

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