Leftover Peppermint Bark …what’s a girl to do?
I was so excited to see peppermint bark for sale last December–that I certainly bought too much. This is something I tend to do with supplies for my kitchen since I live so far from everything and on this island, if you see something once at the store, this does not guarantee it will be there the next time you shop! So I bought a lot…and now, it is April. What to do? Make cookies!
This is a recipe I altered a bit from my Grammy’s recipe and a family favorite for Christmas, but really, for anytime you want a perfect balance of chewy, crisp outer crinkled shell of powdered sugariness, chocolate and minty wonderfulness.
Grammy’s Chocolate Crinkle Cookies with Peppermint Bark
1/4 Cup vegetable or coconut oil
1/4 Cup butter, softened
1 Cup sugar
1 Cup brown sugar
2 Teaspoons Vanilla Extract
1/2 Teaspoon salt
2 Cups flour
2 Teaspoons baking powder
1 bar of peppermint bark (3.5 oz)
1 Cup confectioners sugar
Mix oil, butter, chocolate and sugar until blended.
Add eggs, one at a time until fully incorporated and fluffy.
Stir in salt, flour, baking powder and vanilla.
Break up the Peppermint bark into small chunks. Stir in.
Chill for several hours (or pop it in the freezer for 45 minutes)
Using a cookie scoop or teaspoon, drop scoops into the confectioners sugar (see above photo)
Roll around and shape into a ball.
Place 2 inches aart on a parchment lined, or greased baking sheet.
Bake for 10-12 minutes at 325 degrees.
While they were chilling, I started making dinner. We were having Rib Eye steaks rubbed with our South West rub, roasted Brussels sprouts and mashed potatoes with the works; sour cream, green onions, and of course, crumbled bacon!
Emma halved the sprouts and I tossed them with some Vanilla Oil and Vanilla Salt.
I roasted them at 350 degrees for about 30 minutes (this will depend on your oven–mine is a commercial convection, so things cook a little more quickly than my oven at home).
They come out so beautiful! The addition of the Vanilla lends such a perfect note of sweetness and takes away any bitter notes that some people sometimes associate with Brussels sprouts.
I cooked the bacon the way my other Grandmother always cooked it; on a baking sheet in the oven. It always produces the perfect amount of crispiness and that was what we wanted to top our mashed potatoes with!
I had to stop taking photos because everyone was hungry! It was all very delicious and a wonderful way to celebrate the end of our work week. I hope you are welcoming Spring in, wherever you are!
xoxox (vanilla hugs & kisses)
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