![]() ![]() ![]() Return to the oven and bake for 5 to 7 minutes longer, until the cookies are set and the Peppermint Bark Chips look melty.Ĭool on the baking sheets for 5 minutes, then enjoy the cookies warm, or transfer to a wire rack to cool completely. Return the mixture to the saucepan and place over medium-low heat. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Place the dough balls on 2 parchment-lined baking sheets, spacing them at least 2 inches (5 cm) apart.īake the cookies for 8 minutes, then top each cookie with 2 to 3 of the reserved Peppermint Bark Chips, pressing them down slightly to submerge into the cookies. In a heatproof bowl, whisk together the egg yolks and sugar until blended. At this point, you can either bake right away, or chill the dough balls, covered, for 30 minutes or up to overnight for a slightly chewier texture and more developed flavor. Scoop and roll the dough into 2-inch (5-cm) balls, each about 2 oz. Our expertly crafted collections offer a wide of range of cooking tools and kitchen appliances, including a variety of peppermint bark. (280 g/about 1 1/2 cups) of the Peppermint Bark Chips. Shop peppermint bark from Williams Sonoma. Scrape the sides of the bowl, then on low speed, beat in 9 oz. ![]() In three additions, add the flour mixture, beating on low between each addition until no dry streaks remain. Add the vanilla and peppermint extracts and beat to combine. In the bowl of an electric mixer fitted with the paddle attachment, or using a hand-held electric mixer and large bowl, beat the butter and sugars on medium speed until light and fluffy, 3 minutes, scraping down the sides of the bowl as needed.Īdd the eggs one at a time, beating until incorporated. In a bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 350☏ (180☌). ![]()
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