Peppermint and chocolate is a flavor combo that just screams holidays, and it seems like this time of year the pair pops up all over the place—in the form of candy, cakes, sweet coffee drinks, ice cream, and of course, cookies. That's good news for those of us whose enjoyment of mint and chocolate is relegated to mint chocolate chip ice cream for the bulk of the year.
I have to think that these Chocolate Peppermint Bar Cookies from The Gourmet Cookie Book were with designed mint-chocolate lovers in mind. They begin with a great brown sugar-cocoa dough with a great brownie-meets-cookie chewy crunch. Once the dough is mixed, little chunks of red and white peppermint candies are mixed in, along with chocolate chips. While the cookies bake, the peppermint candy shards melt into the dough, running little red and white ribbons of mint flavor throughout.
If chocolate and mint is your thing, then these little bar cookies are a for sure must-make this holiday season.
As always with our Cook the Book feature, we have five (5) copies of The Gourmet Cookie Book to give away this week.
Adapted from The Gourmet Cookie Book. Copyright © 2010. Published by Houghton Mifflin Harcourt. Available wherever books are sold. All Rights Reserved.
- Yield:32 cookies
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (not Dutch-process)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1/4 cup packed dark brown sugar
- 1 large egg
- 1 cup semisweet chocolate chips (6 ounces)
- 1 cup coarsely crushed peppermint hard candies (1/4 pound)
Put oven rack in middle position and preheat oven to 375°F. Line a 13-by-9-inch metal baking pan with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan, and butter foil (except overhang).
Whisk together flour, cocoa powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in egg until combined. Reduce speed to low, then mix in flour mixture until just combined. Stir in chocolate chips and candy. Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 20 minutes.
Cool completely in pan on a rack, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off foil with a spatula.