Gingerbread Cookie Dough Peppermint Bark

Here’s the truth.  I love peppermint bark.

Really and truly love.it.

I know to a lot of people, peppermint bark is just kind of so-so.  I mean, it’s typically one of those candies that usually makes an appearance on the dessert table, and is still there at the end of the party.  AmIright?

But growing up, making peppermint bark with my mom at Christmastime was always one of my favorite things to do.

Of course, we weren’t nearly so fancy back then…we didn’t have the benefit of all the Pinterest ideas giving tutorials on how to mold the bark in cookie cutters or making fancy swirls, or even doing a layered version.  We just melted chocolate, added in crushed up peppermints, and dropped it by spoonfuls onto wax paper.

Still one of my favorite things ever.  For me, it just says Christmas.  And family.  🙂

So when I purchased The Cookie Dough Lover’s Cookbook by Lindsay Landis this summer and spotted her recipe for gingerbread cookie dough peppermint bark, I knew this was a recipe meant for me.

I’m usually not a huge fan of gingerbread, but in this case, it’s the perfect pairing with the chocolate and the peppermint.

Plus, it’s just really fun dropping gobs of eggless cookie dough on top of melted chocolate.

Gingerbread Cookie Dough Peppermint Bark
 
Ingredients
For the cookie dough:
  • 1 tablespoon butter, room temperature
  • 3 tablespoons light brown sugar, packed
  • 3 tablespoons molasses
  • ¼ teaspoon allspice
  • ⅛ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon salt
  • ¾ cup all-purpose flour
For bark:
  • 12 ounces semi-sweet chocolate chips
  • 12 ounces white chocolate chips
  • ½ cup crushed peppermints
Method
  1. Combine butter, brown sugar, and molasses in a large mixing bowl; beat with an electric mixer on medium speec until light and fluffy. Add spices and salt and mix well. Add flour, ¼ cup at a time, and mix until the dough comes together in large crumbles. Set aside.
  2. In a microwave safe bowl, microwave chocolate chips at half power for 2 to 3 minutes, or until chocolate is almost fully melted, stirring every 30 seconds. Remove from microwave and stir until smooth. Pour onto a parchment or Silpat lined baking sheet, spreading into an even layer. Chill for 10 minutes.
  3. Repeat with the white chocolate. Before white chocolate sets, sprinkle with cookie dough and crushed candy, pressing lightly to adhere. Chill until set, then break or cut into pieces. Refrigerate until ready to eat.

 

If you’re interested in participating in the 12 Weeks of Christmas Treats, stop by Brenda’s blog to sign up!

And if you missed them, here’s what I made over the last few weeks:

{Week One}: Apple Pie Bread
{Week Two}: Double Chocolate Oatmeal Bars
{Week Three}: Melting Snowmen {Chocolate Mint} Cookies
{Week Four}: Red Velvet Cheesecake Brownies
{Week Five}: Homemade Gumdrops

Have a great Thursday, and be sure to check out the other yummy treats below!

 

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

 

15 Comments

  1. Natalie D

    Oh, a woman after my own heart! I absolutely LOVE peppermint bark. I can’t wait to make it, eat it, smell it. Christmas can’t come fast enough. I was caught impulse buying the Ghirardelli version at the checkout stand a couple of days ago. Hey, it was on sale. What a great idea to add cookie dough. Yummy!
    Natalie D recently posted..Pumpkin Truffles (★ ★ ★ ☆ ☆)My Profile

    Reply
  2. Becca - CookieJar Treats

    This is such an interesting idea. I would have never combined peppermint and gingerbread together,but in a way it makes sense because of the warm ginger and molasses and the cool mint balancing each other.
    Becca – CookieJar Treats recently posted..Double Chocolate CookiesMy Profile

    Reply
  3. Annamaria @ Bakewell Junction

    I’m not a fan of mint paired with chocolate but I bet I could skip the mints and my family would love this.

    Reply
  4. sally @ sallys baking addiction

    I have that cookbook Ashley!!!! And i’ve been eyeing this recipe for MONTHS! I love peppermint bark too. it’s SO easy and something I can never never stop eating. I break off piece after piece. Talk about an addiction. I’m glad this recipe turned out b/c now I know it will be a HIT in my house!! Loving the photos here too 🙂 So crispy and clear. you go girl!!!
    sally @ sallys baking addiction recently posted..chocolate glazed banana bread muffins.My Profile

    Reply
    • Ashley

      I am in love with this cookbook–kind of a dangerous one to be addicted to, haha. 🙂 Thanks for the photo compliments, Sally. I think my clarity is getting a little better, but I still totally struggle with composition. I need you to give me some tutorials!

      Reply
  5. Jackie Diedrich

    I am doing a pampered chef party this next week to show off their trifle bowls and was wondering if gingerbread and peppermint baking chips would go together, since I already had them in my cupboard. Typed it in ask.com and found your blog! Im going to give it a try, in place of the toffee or almond chips.
    Thanks!
    Jackie
    http://www.tasteofhome.com/recipes/Gingerbread-Trifle

    Reply

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