Peppermint Bark Oreos Recipe - Hummingbird High

For The Oreo Shortbread Cookies

Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Prep the butter. Slice the butter into 1-inch cubes by taking a stick of butter and using a sharp knife to halve it lengthwise. Flip the butter on its side and halve it lengthwise again. At this point, you should have four long columns of butter. Hold the columns together and slice crosswise into rough 1-inch pieces—there’s no need to be precise!
Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on low speed for 1 minute to soften the butter, then increase to medium-high and beat until light, fluffy, and doubled in volume, 2 to 3 minutes. Use a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
Add the dry ingredients. With the mixer on low, gradually add the dry ingredients. Increase to medium-low and beat until the dough clumps around the paddle and/or the sides of the bowl, 2 to 3 minutes.
Form the dough. Tip the dough out onto the counter and use your hands to shape it into a rough disc. Use a bench scraper to divide the disc in half. Place one half on a piece of parchment paper around the size of a half sheet pan. Place a second sheet of parchment over the dough, creating a parchment “sandwich” with the dough in the middle.
Roll out the dough. Use a rolling pin to flatten the dough between the parchment sheets, working from left to right. Turn the dough 90 degrees and repeat every so often—doing so will help prevent the dough from cracking as you roll it. If the parchment starts to wrinkle and leave creases in the cookie dough, pull the sheet loose and smooth it before rolling the dough more.
Continue rotating and rolling until you have a slab of cookie dough between ⅛ and ¼ inch thick. Don’t worry too much about the size and shape of the slab! It doesn’t really matter since you’ll be cutting out cookies from this slab.
Chill the dough. Transfer the slab of cookie dough, still in between the parchment, to a half sheet pan. Freeze while you roll out the dough for the second disc.
Prep the oven. Once both your cookie slabs in the freezer, prep the oven. Position a rack in the center of the oven and preheat the oven to 325°F.
Prep the pan. Once the oven is preheated, remove the first sheet pan of dough from the freezer. Use the overhanging parchment as handles to carefully lift the slab of dough off the sheet pan and onto the counter. Peel the top layer of parchment from the slab and use it to line the sheet pan once more.
Cut out the cookies. Use a 1 ½ inch round cookie cutter to cut out circles, placing the cookies at least 1 inch apart on the prepared sheet pan. The dough should still be cool and firm to the touch. If not, freeze the sheet pan of cookies for at least 10 minutes before baking.
Bake the cookies. Bake one pan at a time (keeping the other pan in the refrigerator) for 15 to 18 minutes, or until small hairline cracks are visible on the surface of the cookies.
Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies are set and feel firm to the touch, then turn out to cool completely.
Repeat to bake the remaining cookies.

Assembly

Melt the white chocolate. Place the white chocolate in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over low heat to melt the chocolate.
Flavor the white chocolate. Once the chocolate is melted, remove from heat and set on a wire rack. Add 1 to 2 drops of peppermint extract, mixing to taste.
Dip the cookies. Working quickly, dip half of each cookie into the melted white chocolate. Place the dipped cookies on a wire rack on top of a parchment lined sheet pan as you go.
Freeze the cookies. Transfer the dipped cookies, still on the wire rack on top of the sheet pan, to the freezer. Freeze while you melt the dark chocolate.
Melt the dark chocolate. Place the dark chocolate in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium-low heat to melt the chocolate.
Flavor the dark chocolate. Once the chocolate is melted, remove from heat and set on a wire rack. Add 1 to 2 drops of peppermint extract, mixing to taste.
Dip the cookies. Remove the cookies from the freezer. At this point, the white chocolate should be solid enough to handle. Hold a cookie so that your thumb and index finger are pinching at the top of the dip. Working quickly, dip the cookie into the dark chocolate.
Garnish the cookies. Place the cookie on a wire rack on top of a parchment lined sheet pan. Immediately sprinkle with crushed peppermint candy pieces. Repeat with remaining cookies.
Serve and store. Cool the cookies completely. The chocolate should be completely solid. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 7 days.

Get the Recipe: Peppermint Bark Oreos Recipe

Ingredients

For The Oreo Shortbread Dough

For The Peppermint Bark and Assembly

Instructions

For The Oreo Shortbread Cookies

Assembly