I was browsing around looking for other ideas of using Peppermint Bark since we have quite a bit leftover. I was probably on crack when I got on a craving and bought a stash from Williams Sonoma. I LOVE Williams Sonoma… I probably gained 5 pounds just from working there on the weekends over the holidays. They used to have it out in the break room and every excuse I had I’d be stuffing my face with the goodies they had back there.
Thanks to Google I found another website where I found another use for Peppermint Bark. Thank you Kristy from Sweet Treats and More! I’ll just show you the basic ingredients and since I totally hijacked her recipe, you’ll have to go to her site to find the directions!! EDIT: Per her email she told me I could repost the recipe here.
They taste like the amazing mint hot chocolate that Williams Sonoma sells but wrapped up in cookie form! I fiddled with the recipe a bit by cutting down on the flour since her blog said that they came out quite a bit fudgy and I wanted a drier cookie. Also lengthened the bake time. They were gooey when hot but cooled down to a lovely chewy chocolate cookie. I love chocolate and mint so I cut down on the amount of peppermint bark (also since I kept eating it as I was chopping it!) and added an additional half cup of crushed candy canes. It was the perfect cookie to make to use up leftover holiday treats!
Peppermint Bark Fudge Chocolate Cookies (adapted from Sweet Treats and More)
Preheat the oven to 350. Cream the butter and sugars together. If butter is straight out of the fridge, beat the butter until softened (our house is perpetually an Igloo so our butter refuses to “soften” when I leave it out). While the butter and sugars are creaming, mix the flour, baking soda, and pudding mix together. Beat in eggs and vanilla, slowly add in the dry ingredients. At the end mix in the chopped bark and chopped candy canes. I don’t have a cookie scoop but I used a large Asian soup spoon and did a quick roll of the dough in my hands to make them about 1.5″ round. Bake at 350 for 9 minutes. Remove from oven and let them cool down before eating!
Since I’m still bathing in all the goodies from the wedding. Jenn, thank you so much for the shower gift nesting bowls! I love them and use them all the time. They make my food prep photography look so respectable instead me haphazardly throwing stuff in our rice bowls. Mom H./Dad H./Mae H., LOVE the stand mixer you guys gave me for a shower gift. It is amazing and I’ve been happily baking with it throughout the holiday season. It has made baking a complete breeze… no more hand held mixers for me – I can finally multitask!!! I have the KitchenAid that I’ve been lusting after for years!! Oh yeah… and I finally got to use my odd sized All-Clad measuring cups! WS has these great vendor gifts so that when you register for X Dollar amount of things, certain brands will send you goodies. Since we registered for a few pieces of All-Clad, we met the minimums for All-Clad and they sent me the odd sized measuring cups. Goes perfectly with my normal sized ones and the measuring spoons I already have! I love how they are made to look like mini versions of the pots I cook in! (Will do a separate post about our registry.)
I didn’t have parchment paper but Mommy L. bought this amazing oven paper back from Japan which is essentially parchment paper covered in a thin layer of silicon. AMAZING stuff! I used that and the cookies slid right off. Beautiful! 
Very happy with the results… It was like a cross between a Silpat and parchment, I guess it’s like a disposable version of Silpats!
Post Holidays and I’m still fattening everyone up! 😉