These cookies are super festive and great to make for a crowd.
The holidays are a busy time. Who has time for rolling pins and fancy cut outs? Just slap the dough into a pan to bake, dress them all at once and break off large chunks.
These cookies were supposed to look festively rustic anyway – part of their charm!
Holiday Cookie Bark
- 3/4 cup butter, room temperature
- 1 cup sugar
- 2 egg yolks
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups flour
- 6 oz. mini chocolate chips
- 1/2 cup candy canes, crushed (substitute with toasted nuts or festive M&Ms)
- 3 oz. white chocolate
Cream the butter and sugar together until light and fluffy, about 3 minutes. Add the yolks and vanilla and mix until well combined.
Sift the baking powder, salt and flour together and add to the butter mixture. Stir in until a soft dough is formed.
Preheat the oven to 350°F.
Line a 13 x 9 inch pan with parchment paper with a bit of overhang. You will use the overhang to lift the cookie out of the pan. Tip the dough into the pan and pat down distributing the dough evenly. Dock the dough with a fork and bake for 20-22 minutes until edges are lightly browned and start to pull away from the pan.
Immediately spread the chocolate chips over the hot cookie. The heat will melt the chocolate and using an offset spatula, spread the chocolate into a thin layer. Sprinkle the candy cane over the melted chocolate.
Over a double boiler or carefully in the microwave, melt the white chocolate and drizzle over the candy cane.
Allow the chocolate to set for at least an hour or pop the tray into the freezer for 15 mintues. Lift the cookie out of the pan and break or cut into wedges using a sharp knife.
Packaged up, these cookies make a delightful little hostess gift!