Bark Cookies Mint Choco (Printable Version)
Crispy cookies featuring buttery layers with chocolate and crushed mint candies on top. Easy to share or enjoy with loved ones.
# What You'll Need:
01 -
1 stick softened butter (for peppermint layer).
02 -
1 teaspoon peppermint extract.
03 -
1 tablespoon cornstarch (for chocolate layer).
04 -
1 teaspoon pure vanilla.
05 -
1/4 cup cocoa powder (dark).
06 -
1 pinch of salt (for chocolate layer).
07 -
1 pinch of salt (for peppermint layer).
08 -
1/2 cup granulated sugar (for peppermint layer).
09 -
1 tablespoon cornstarch (for peppermint layer).
10 -
1 stick softened butter (for chocolate layer).
11 -
1 cup flour (for peppermint layer).
12 -
1/2 cup granulated sugar (for chocolate layer).
13 -
1 cup flour (for chocolate layer).
14 -
Glaze needs: 1 cup sugar.
15 -
Glaze needs: 3 tablespoons milk.
16 -
Crushed candy canes to sprinkle on top.
17 -
Glaze needs: 1 teaspoon vanilla extract.
# Steps to Follow:
01 -
Mix together butter, flour, cornstarch, sugar, cocoa, salt, and a splash of vanilla until dough forms. Add tiny amounts of cold water if it's crumbly.
02 -
In another bowl, add the second cup of flour, cornstarch, sugar, butter, salt, and peppermint extract. Stir into a dough, using cold water drops if required.
03 -
Wrap the two doughs separately. Chill them in the fridge for 1 hour, or speed it up with 20 minutes in the freezer.
04 -
Roll each dough flat on a floured surface. Cut out shapes and stack chocolate dough under peppermint dough for each cookie.
05 -
Pop the cut cookies back into the freezer for 10 minutes. Preheat oven to 350°F and bake for 10 minutes.
06 -
Whisk glaze ingredients until smooth. Once cookies are cool, drizzle glaze and sprinkle crushed candy canes on top.
# Additional Notes:
01 -
For the best dough texture, use butter straight from the fridge.
02 -
Chilling between steps helps the dough hold its shape.
03 -
A gluten-free flour blend works well here.
04 -
Store sealed—cookies stay good for up to 5 days.