Peppermint Cookie Bark and Snickerdoodle Cookie Bark are sweet treats for the holiday cookie tray.
With the holidays, there are often the staple recipes that we all make every year, but sometimes you just need to change it up a bit. In Philly, the holiday cookie tray game is fierce. I have friends that are baking for hours on end just to get the perfect cookie tray and the Facebook feed is filled with the tales of hours of baking, dramatic stories of ovens misbehaving, etc. While I am in awe and applaud their tenacity and patience to achieve the ultimate perfect cookie – this gal doesn’t have time for that. Between work and the day to day, I want something quick and easy but delivers on flavor!
So, with the urge to bake some cookies for friends and neighbors, I decided to look for some recipe inspiration. Holiday cookies are everywhere but it was two words that caught my eye – Cookie Bark. Yes – you read that right – cookie bark. I often make candy bark for the holidays and it’s one of those treats that is always well loved. So – if you tell me I can do something in cookie form – well then, I need to give it a whirl.
These cookie bark recipes couldn’t be easier to make. Essentially, you make the dough, add it to a baking sheet, form into a square and bake. When it comes out of the oven, you spread it with white chocolate and a bit of flavoring – whether it’s crushed peppermint candies or cinnamon sugar and a bit of sparkling sanding sugar and let it cool. Break into rustic shards and nestle them on the cookie tray or in a lined box perfect for holiday gift giving. See – easy peasy!
On to the recipe:
Let’s break out the ingredients for the Peppermint Cookie Bark
See – easy assembly!
Again – quick assembly – see how the cinnamon chips and the white chocolate meld?
Now – this is a tale of two cookie barks
The question is – are you #TeamPeppermintCookieBark or
#TeamSnickerdoodleCookieBark
Or one of each
Adopted from Betty Crocker
Yields 40
For your holiday cookie tray, bake up a batch or two of Peppermint Cookie Bark and Snickerdoodle Cookie Bark for friends and family and watch them disappear quickly!
30 minPrep Time
2 hrCook Time
2 hr, 30 Total Time
Save Recipe
Ingredients
- 1 pouch Betty Crocker™ Sugar Cookie Mix
- 1/3 cup butter, room temperature
- 1 egg, room temperature
- 1/4 teaspoon of peppermint extract
- 1 teaspoon of vanilla extract
- 2 cups of white chocolate chips
- 1/3 cup of crushed peppermint candy
- Sparkling Sanding Sugar (Optional)
- 1 pouch of Betty Crocker™ Snickerdoodle Cookie Mix
- 1/3 cup of butter, room temperature
- 1 egg, room temperature
- 1/2 teaspoon of vanilla extract
- 1/4 cup of Hershey's® Cinnamon Chips plus 1 tablespoon, divided
- 2 cups of white chocolate chips
- Sparkling Sanding Sugar (Optional)
Instructions
- Heat oven to 375 degrees F and line two large cookie sheets with foil or parchment paper. Set aside.
- In a large bowl, stir together the Sugar Cookie mix, butter, egg, peppermint extract and vanilla extract until everything is mixed and you have a soft cookie dough.
- Form the dough into a square on the lined cookie sheet.
- Bake for about 12 – 14 minutes until the cookie bark is golden and cool for about 20 minutes on a tray.
- Place the white chocolate chips in a microwave safe bowl and microwave on high for about 30 seconds. Stir until the chips are melted and you have a smooth white chocolate.
- Spread the white chocolate over the cooled cookie bark and sprinkle with the crushed peppermint candy and sparkling sanding sugar.
- Cool fully and then gently break into pieces.
- In a large bowl, stir together the Snickerdoodle cookie mix, half of the cinnamon sugar packet from the Snickerdoodle cookie mix, butter, egg, vanilla extract and 1/4 cup of the Hershey's Cinnamon Chips until everything is mixed and you have a soft cookie dough.
- Form the dough into a square on the lined cookie sheet.
- Bake for about 12 – 14 minutes until the cookie bark is golden and cool for about 20 minutes on a tray.
- Place the white chocolate chips and the remaining tablespoon of cinnamon chips in a microwave safe bowl and microwave on high for about 30 seconds. Stir until the chips are melted and you have a smooth cinnamon hued white chocolate.
- Spread the chocolate over the cooled cookie bark and sprinkle with the remaining cinnamon sugar from the packet and sparkling sanding sugar.
- Cool fully and then gently break into pieces.
- Enjoy!
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