Peppermint Bark Cookies
3 sticks (1 ½ cups) unsalted butter, at room temperature
4 cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
½ cup granulated sugar
2 cups light-brown sugar, packed
2 large eggs
1 Tablespoon pure vanilla extract
2 12-ounce bag semisweet chocolate chips
12 peppermint candy canes, coarsely crushed
Preheat the oven to 350°F. Line a 12-by-17-inch rimmed baking sheet with foil. Butter the foil generously, set aside.
In a medium bowl, whisk together flour, baking soda and salt.
In the bowl of a stand mixer with a paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs and vanilla, and mix until well combined. Add the flour all at once, and beat at low speed until just combined.
Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until the edges are brown and the top is golden, about 25 to 30 minutes. Spread chocolate chips over the cookie while it is still hot. Spread the melted chocolate evenly over the top. Sprinkle coarsely crushed candy canes over the melted chocolate. Let the cookie stand until the chocolate has firmed up, and cut into bars.