Chocolate Peppermint Bar Cookies |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 50 |
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A holiday treat if ever there was one. Ingredients:
1/2 cup all-purpose flour |
1/2 cup natural cocoa powder (not dutch-process) |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup unsalted butter, softened (1 stick) |
1/4 cup packed dark brown sugar |
1 large egg |
1 cup semisweet chocolate chips (6 ounces) |
1/4 lb candy canes or 1/4 lb peppermint candy, coarsely crushed |
Directions:
1. Preheat oven to 375°F Tear off a 21 piece of aluminum foil; fold it to be 8 1/2 wide. Butter foil, leaving 3 on either end bare. Place foil, butter side up, into a 13x9x2 metal baking pan.
2. Whisk together flour, cocoa, baking soda and salt.
3. In a stand mixer with paddle, beat butter and brown sugar until fluffy, 3-5 minutes. Add egg and beat until combined. Add dry ingredients and mix on low just until combined. With a rubber spatula, fold in chocolate chips and crushed peppermints. Spread dough evenly in prepared pan.
4. Bake in preheated oven until puffed and beginning to pull away from sides of pan, about 20 minutes. Place pan on a cooling rack and cool to room temperature. Lift cookies out with foil to a cutting board and cut into 2x1 bars. Remove from foil with spatula.
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