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I’ve shared a sequence of Peppermint Bark Cookies, but this one is my favorite: Chewy Honey Peppermint Bark Cookies.

The base “Chewy Honey�� recipe here will be a familiar one to regulars on Bready or Not–or if you’ve met me at a convention at some point in about the past 10 years and had my Maple or Snickerdoodle versions. This new version is modified to incorporate lots of chopped peppermint bark candy.

As with the similar recipes, the quality of the peppermint bark will not only make a difference in taste but also the prettiness.

As with the other recipes in my “Chewy Honey�� collection, these baked cookies will keep for weeks in a sealed container. That makes them great to mail as a holiday gift, but of course, be wary if you’re sending them to or from a warm destination. In an infernal place like Arizona (which I am so glad to be away from), it can still be hot, even into December!

Bready or Not Original: Chewy Honey Peppermint Bark CookiesThese cookies are soft, sweet, and delicious. Using higher quality peppermint bark will result in tastier, prettier cookies. Note that the dough needs to be chilled prior to baking.Course Dessert, SnackKeyword chocolate, cookies, mintAuthor Beth CatoEquipmentcookie scoop or spoonparchment paperIngredients3/4 cup unsalted butter softened1/2 cup light brown sugar packed1/2 cup white sugar2 Tablespoons honey1 large egg room temperature1 Tablespoon vanilla extract1/2 teaspoon peppermint extract1 cup bread flour1 cup all-purpose flour2 teaspoons cornstarch1 teaspoon baking soda1/2 teaspoon salt1 1/2 cups peppermint bark choppedmore peppermint bark pieces for toppingInstructionsIn a large bowl, beat butter until smooth. Add both sugars and honey; beat until creamy and fluffy. Scrape down sides of bowl, then mix in the egg and both extracts.In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.Slowly stir together the wet ingredients and flour mix until just combined. Fold in the peppermint bark. Encase dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.When ready to bake, preheat the oven at 350 degrees. Place parchment paper on cookie sheet. Use a teaspoon or tablespoon to space out cookies on the pan. Press additional peppermint bark pieces into the tops of the dough balls.Small cookies bake 9 to 12 minutes; larger cookies bake in 11 to 13 minutes. Once removed from the oven, let set on baking sheet for about 10 minutes before transferring to a rack to cool completely.Stored cookies will keep in a sealed container for weeks. They are excellent for travel or shipping.OM NOM NOM!

Last week, I posted a . This week, I share a reworked version of the White Chocolate Macadamia Nut Cookies I’ve made for about two decades. This White Chocolate-Peppermint Bark Cookies recipe includes white chocolate melted into the dough, resulting in a smooth, sweet cookie that gets only better with the addition of peppermint bark.

A whole bag of white chocolate chips is included in this recipe. A cup is melted for the dough; the rest is added as chips, right along with the coarsely chopped peppermint bark.

These cookies are incredible. I preferred them over last week’s take, though both are excellent.

Modified from .

Bready or Not Original: White Chocolate-Peppermint Bark CookiesMelted white chocolate chips make this dough especially smooth and sweet, the resulting cookie crisp, chewy, and soft all at once. Use a pretty peppermint bark to make this especially pleasing to the eye. Modified from Bready or Not’s White Chocolate Macadamia Nut Cookies.Course Dessert, SnackKeyword chocolate, cookies, mintServings 34 cookiesAuthor Beth CatoEquipmentmicrowave-safe small bowlcookie scoop or spoonIngredients10 ounces white chocolate chips divided2/3 cup white sugar11 Tablespoons unsalted butter room temperature1 teaspoon vanilla extract1/2 teaspoon peppermint extract2 large eggs room temperature2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar2 cups peppermint bark coarsely chopped, divided (about 12 ounces)InstructionsPreheat oven to 325 degrees. Place 1 cup of white chocolate chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-25 seconds, and stop to stir between passes until the chips blend smoothly; take care, as it can burn fast! Set aside to cool.In a large mixing bowl, beat together the sugar, butter, vanilla, and eggs until they are creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Fold in the remaining chips and 1 cup of peppermint bark.Use a tablespoon cookie scoop or spoon to place dough in rounded lumps on cookie sheet. Using the reserved stash of peppermint bark, press a few pieces onto the top of each dough ball. Bake 10 to 12 minutes, until the tops just begin to turn light golden brown. Immediately add a few more pieces of peppermint bark onto the top of each cookie. Cool on the sheet for several minutes, then move to a rack to set for about 3 hours; this process can be speeded up by briefly placing cookies in the fridge.Store in a sealed container at room temperature. Best eaten within 5 days.OM NOM NOM!

This Peppermint Bark Cookies recipe, modified from a holiday Bake from Scratch issue, is the first in a small series of such experiments.

One thing I’ll say straight up: peppermint bark can be expensive, and this recipe will look much prettier with nicer bark. I used cheap Palmer Peppermint Bark from Dollar Tree for this recipe, and it doesn’t look as nice as my other experiments.

That said, the cheap stuff can still make tasty cookies. These morsels are soft, chewy, and loaded with chocolate and peppermint flavor. They make for a great holiday treat. If you want to make them year-round, stock up on peppermint bark while you can get it–if you’re lucky, score some on clearance right after Christmas.

Bready or Not: Peppermint Bark CookiesThese chewy cookies are imbued with chocolate and peppermint. Note that the dough needs to be chilled for at least a few hours prior to baking. Modified from Bake from Scratch November/December 2023.Course Dessert, SnackKeyword chocolate, cookies, mintAuthor Beth CatoEquipmentplastic wrapparchment paperlarge cookie scoopIngredients1 cup unsalted butter (2 sticks) softened3/4 cup white sugar3/4 cup brown sugar packed2 large eggs room temperature2 teaspoons vanilla extract2 3/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon kosher salt3/4 teaspoon baking soda10 ounces peppermint bark chopped, divided1 cup semisweet chocolate chipsflaked sea salt for topping optionalInstructionsIn a large bowl, beat together butter and sugars until they are light and fluffy. Add the eggs one at a time, followed by the vanilla.In another bowl, combined the flour, baking powder, kosher salt, and baking soda. Gradually add the dry ingredients into the wet, beating until just combined. Measure out 1 cup of the peppermint bark and add that to the dough, folding it in. Add the chocolate chips and fold in.Wrap dough in plastic wrap and stash in the fridge for at least 2 hours, or up to 3 days.Preheat oven at 375 degrees. Place parchment paper on a baking sheet.Use cookie scoop to dole out dough, spaced out, on cookie sheet.Bake for 10 to 12 minutes, until cookies are set and turning golden brown. Immediately press a piece or two of the reserved peppermint bark onto each round. Add a small pinch of flaked sea salt to each, if desired. Let set until bark pieces solidify, then transfer to a cooling rack.Store cookies in a sealed container up to 4 days.OM NOM NOM!

These Chewy Molasses Cookies are perfect holiday cookies. They are loaded with warm spices, with just the right hit of sugary icing.

These are not massive cookies. They are dangerously bite size, the cookie chewy with the icing forming a pleasant sweet crunch.

Note that the dough needs to be made ahead of time so that it can chill for at least an hour, but up to a few days is fine. You can also freeze the dough, if desired.

Modified from Centennial Kitchen Fall Baking 2021.

Bready or Not: Chewy Molasses CookiesThese cookies are the epitome of holiday flavor, hearty, warming, with just the right hit of sweetness. Note that the dough needs to chill prior to baking. Modified from Centennial Kitchen Fall Baking 2021.Course Dessert, SnackKeyword cookiesServings 43Author Beth CatoEquipmentsmall cookie scoop or spoonparchment paperspoonIngredientsCookies3/4 cup unsalted butter (1 1/2 sticks) softened1 cup brown sugar packed1/3 cup molasses1 large egg room temperature2 1/2 cups all-purpose flour2 teaspoons baking soda2 teaspoons pumpkin pie spice1/2 teaspoon saltIcing1 1/2 cups confectioners�� sugar1/2 teaspoon clear vanilla extract3 Tablespoons half & half or milkInstructionsIn a large bowl, beat together the butter and brown sugar until fluffy. Add the molasses and egg.Gradually mix in the flour, baking soda, pumpkin pie spice, and salt. Make sure everything is combined. Wrap in plastic wrap and chill for anywhere from an hour to a few days.Preheat oven at 325 degrees. Line baking sheet with parchment paper.Use a small cookie scoop or spoon to dole out dough onto pan. Flatten each ball slightly; they won’t spread much.Bake for 10-11 minutes, until set with a crackling top. Let cool a couple of minutes, then transfer to a rack to completely cool.Once the cookies are cool, combined the icing ingredients. Glaze should be thick but spreadable. Coat the back of a spoon and transfer that to the top of a cookie, spreading to evenly coat. Cover cookies until icing is used up; the amounts should be a close match. Let them set for an hour for the icing to solidify, then pack into a sealed container.OM NOM NOM!

Whether you are coping with cold weather right now or psychologically easing into winter (something I know well from my time in Arizona), these Earl Grey Shortbread Bars will make you feel warm and cozy. Also, caffeinated.

These bars are dense, soft, and a touch crumbly, the flavor of warm spice throughout. The drizzle of glaze adds sweetness and prettiness.

The tea flavor is quite strong here–it actually seemed to get bolder after a day–so the 1/4 cup amount is best made for people who like Earl Grey. I used Bigelow bags, but the amount of tea likely varies across brands. If you want a milder flavor, use less tea.

Bready or Not Original: Earl Grey Shortbread BarsSoft, chewy texture and warm spices makes these shortbread bars a perfect treat!Course Breakfast, Dessert, SnackKeyword bars, teaAuthor Beth CatoEquipment9×13 panspice grinder or mortar and pestlewax paper or plastic wrapheavy glass or other weightpiping bag or freezer bagIngredientsDough1/4 cup Early Grey tea leaves about 4-5 Bigelow bags4 cups all-purpose flour1/2 teaspoon salt2 cups unsalted butter (4 sticks) room temperature2 1/2 cups confectioners�� sugar2 teaspoons vanilla extractGlaze1 cup confectioners�� sugar1 1/2 Tablespoons milk or half & halfInstructionsPreheat oven at 350 degrees. Line a 9×13 baking pan with aluminum foil and apply nonstick spray or butter.Use a spice grinder or a mortar and pestle to grind the Earl Grey leaves down a bit more, but not fully to powder. Move the tea to a medium bowl and stir with the flour and salt.In a large bowl, beat the butter until fluffy. Gradually add the confectioners�� sugar, followed by the vanilla. Beat until smooth. Gradually beat in the flour mixture to incorporate.Dollop the dough into the prepared pan. Use a piece of wax paper or plastic wrap to spread out the dough, then use something like a heavy glass to evenly compress the dough into the pan.Bake until shortbread is firm with golden edges, about 40 to 45 minutes. Cool in pan on rack.After the pan comes to room temperature, mix the glaze ingredients. Transfer them to a piping bag or to a freezer bag. Snip the corner to pipe the glaze in stripes over the pan. Let set for an hour, then use foil to lift contents onto a cutting board to slice into bars.Store in sealed container at room temperature. Bars will keep for an least 2 days.OM NOM NOM!

This Raspberry Frangipane takes a little work, but the result is gorgeous and absolutely delicious. This is a great special occasion treat–and it’s easy to make a day ahead!

Layer cakes get a lot of the attention and fuss, but I think loaf cakes need more love. They can be stunning, too. This one certainly is. It contains homemade frangipane, one of my favorite things, and is convenient to make year-round by using frozen raspberries.

As this loaf does involve some labor, I found it simplified things to prepare it over two days. Day 1: make frangipane and chill it. Day 2: make loaf and glaze. Day 3: serve to my husband’s co-workers.

I found the cake kept beautifully, wrapped, for up to 4 days after baking.

Bready or Not Original: Raspberry Frangipane Loaf CakeThis luscious loaf cake is fantastic to make ahead of time for a stunning breakfast or brunch.Course Breakfast, Dessert, SnackKeyword almond, cake, loaf cake, raspberriesAuthor Beth CatoEquipment8×4 loaf panparchment papernonstick spraykitchen shearsIngredientsFrangipane1/2 cup unsalted butter (1 stick) room temperature 1/2 cup almond flour sifted1/4 cup white sugar2 Tablespoons all-purpose flour1 large egg white1/4 teaspoon kosher salt1/2 teaspoon almond extractBatter1 1/4 cups frozen raspberries1/2 cup unsalted butter (1 stick) room temperature 1 cup white sugar2 large eggs room temperature1 teaspoon vanilla extract1/4 teaspoon almond extract1 3/4 cups all-purpose flour plus 1 Tablespoon1 Tablespoon baking powder1/2 teaspoon kosher salt1/2 cup full-fat vanilla Greek yogurt or plain Greek yogurt2 Tablespoons sliced almondsGlaze1 cup confectioners�� sugar1 Tablespoon half & half or milk1/2 teaspoon clear vanillaInstructionsFrangipaneFrangipane can be made immediately before the batter or prepared a day in advance.In a medium bowl, stir butter until creamy. Add almond flour, sugar, all-purpose flour, egg white, salt, and almond extract. Stir until combined. Cover with plastic wrap pressed to the top, and place in fridge until ready to use.LoafPreheat oven at 375 degrees. Cut parchment paper to fit inside an 8×4 loaf pan like a sling extended up both long sides. Spray inside of pan with nonstick spray, then spray parchment.Use kitchen shears to break frozen raspberries into pieces of various size, measuring out 1 1/4 cup total. Stash raspberries back in freezer until ready to use.In a large bowl, beat together butter and sugar until fluffy. Add eggs one at a time followed by the extracts.In another bowl, sift together the 1 3/4 cups flour, baking powder, and salt. Gradually mix dry ingredients into the wet, mixing alternatively with the yogurt. Scrape the bottom of the bowl to make sure everything is combined.Fold the frangipane into the batter.Pull out the raspberries. Toss them with the remaining tablespoon of flour. Set aside 1/4 of coated berries for the top; fold the rest of the berries into the batter.Spread batter in prepared pan, evening out the top. Sprinkle reserved raspberries on top, followed by the sliced almonds.Bake for 20 minutes. Reduce oven temperature to 325 degrees. Continue to bake until the top is golden and the inside registers an interior temperature over 200 degrees, which will be about another 40 minutes. (Total baking time will be between 55 minutes and 1 hour 5 minutes.) If the loaf is looking brown early on, cover with a small piece of foil.Let cool in pan about 20 minutes, then use the parchment sling to lift the loaf onto a rack to completely cool.GlazeOnce the loaf is completely cool, mix the glaze. It should be fairly thick; add a touch more confectioners�� sugar if needed. Drizzle over loaf so that the top is covered with glaze dripping down the sides.Give the glaze at least 30 minutes to set before cutting into the loaf, or wrap loaf to serve later or the next day. Loaf will keep well, wrapped at room temperature, for up to 4 days.OM NOM NOM!

This recipe for a Big Batch Sugar Cookies and Mini Chocolate Chip Cookies makes it easy to get two kinds of cookies in one batch. It makes about 90 total cookies!

One thing to keep in mind: there is such a huge quantity of dough, stirring it can be tricky. Use your biggest bowl. I did a lot of the mixing in my KitchenAid, then had to finish stirring my hand.

The foundation of this recipe is a classic sugar cookie. Soft, sweet, and crumbly. That base is fantastic with additional chocolate. Do note that mini chips are a must here, because the dough is so crumbly.

Bready or Not Original: Big Batch Sugar Cookies and Mini Chocolate Chip CookiesSplit this big batch of dough to get both sugar cookies and chocolate chip cookies. Note that mini chocolate chips are a must, as the dough is crumbly. Give the dough time to chill, or freeze it to make even later. Makes about 90 total cookies.Course Dessert, SnackCuisine AmericanKeyword chocolate, cookiesServings 90 cookiesAuthor Beth CatoEquipmentcookie scoop or spoonfood scaleIngredients1 cup unsalted butter (2 sticks) softened1 cup vegetable oil1 cup white sugar1 cup confectioners�� sugar2 large eggs room temperature1 teaspoon vanilla extract4 1/2 cup all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar1 cup mini chocolate chipsInstructionsIn a large bowl, beat together the butter, oil, and sugars. Add the eggs and vanilla. In another bowl, sift together the flour, baking soda, and cream of tartar. Gradually beat the dry ingredients into the wet. This will be a lot of dough; if an electric mixer was being used, it may be necessary to switch to stirring by hand.Use a food scale to divide the dough in half. Place one half back in the bowl. Remove a small handful, transferring that to the other portion. Add the mini chocolate chips to the bowl and stir to combine.Wrap each portion of dough in plastic wrap and chill for at least 2 hours, or up to 3 days. Freeze if it needs to be baked beyond that time frame.Preheat oven at 375 degrees. Prepare a baking sheet with parchment paper.Use a cookie scoop or spoon to portion out the dough. The chocolate chip kind will need to be compressed slightly to make it cohesive.Bake for 9 to 11 minutes, until cookies are set and tinted golden. Set on a rack to cool, and then place in sealed containers at room temperature.OM NOM NOM!

I’ve made many, many pumpkin pies. My husband said this Pumpkin Spice Latte Pie is now his all-time favorite.

This really is a special pie. Espresso powder is in both the crust and filling, but the regular pie spices come through, too. Pumpkin plays well with everything, and the texture of the filling is silky-smooth.

I want to note that this pie is best consumed within 3 days. At that third day, the pie crust began to soften. It was still edible and enjoyable, but the texture just wasn’t as good.

Modified from Food Network Magazine November 2023.

Bready or Not: Pumpkin Spice Latte PieThis is a truly special autumnal pie. It’s infused with espresso powder inside and out, and that flavor works beautifully with pumpkin. Note that the crust stage involves several phases of chilling, so it should be started days or hours ahead of baking time. Modified from Food Network Magazine November 2023.Course Breakfast, DessertCuisine AmericanKeyword coffee, pie, pumpkinAuthor Beth CatoEquipmentfood processorRolling Pindeep 9-inch pie platepie weightsaluminum foilIngredientsCrust1 1/4 cups all-purpose flour plus more for dusting1 teaspoon instant espresso powder1 teaspoon white sugar1/2 teaspoon apple cider vinegar1/4 teaspoon kosher salt1/2 cup unsalted butter (1 stick) cut into small pieces2 to 4 Tablespoons waterFilling1 1/4 cups heavy cream1 Tablespoon instant espresso powder15 ounces pure pumpkin puree2/3 cup white sugar2 large eggs room temperature2 teaspoons pumpkin pie spice1/2 teaspoon vanilla bean paste1/4 teaspoon kosher saltInstructionsMake the crustIn a food processor, pulse together the flour, espresso powder, sugar, vinegar, and salt. Add the butter and pulse until everything forms pie-sized pieces. Sprinkle in 2 tablespoons water and pulse the dough. If it comes together, great, but if not, add another tablespoon, pulse, then add another tablespoon if necessary. The dough should look crumbly but become cohesive when squeezed.Put dough on a strip of plastic wrap and pat into a disc shape. Encase in wrap and chill at least an hour, or a day or two.Sprinkle flour on a work surface then roll dough into a 12-inch round. Use the rolling pin to lift it onto a pie plate. Press into place, folding over extra at edges to crimp. Prick the bottom and sides with a fork. Cover with plastic wrap (such as the one just used to chill dough) and freeze for at least an hour, or overnight.Preheat oven at 350 degrees. Line the crust with foil. Fill pie with pie weights or dried beans. Bake until edges are golden, 20 to 25 minutes. Remove the foil and weights–such as lifting them onto a rimmed baking pan to cool–and continue baking crust for 10 to 15 minutes, until it is golden all over. Transfer to a rack to cool.Make the fillingWhisk together heavy cream and espresso powder in a large bowl until the powder has dissolved. Add the pumpkin puree, white sugar, eggs, pumpkin pie spice, vanilla paste and salt. Scrape the bottom a few times to incorporate everything.Pour filling into the cooled crust and smooth out the top. Bake until filling is set at edges but still slightly jiggly in center, 50 to 60 minutes. Transfer to a rack to cool for 3 hours.Store at room temperature, covered by foil. Slice and top with whipped topping. Pie is best eaten within 3 days.OM NOM NOM!

These Cranberry-Date Bars are thick, hearty and delicious, perfect for dessert, a snack, or as a breakfast bar.

I used fresh cranberries for this recipe, as I had them in-season. I washed and thoroughly dried the cranberries. For the dates, I didn’t use precut, crusty date bits, but freshly chopped up dates that I had purchased at Costco. I much prefer eating those–they are soft, pliable, and especially sweet.

The dates provide a beautiful counterbalance to the tart cranberries. They also act as glue to hold everything together.

The bright red filling makes these especially pretty for the holiday time, too.

Bready or Not Original: Cranberry-Date BarsThese thick and hearty fruit-filled bars are great as a dessert, snack, or breakfast bar!Course Breakfast, SnackCuisine AmericanKeyword bars, cranberries, datesAuthor Beth CatoEquipmentmedium saucepan9×13 panfoilnonstick sprayIngredients16 ounces fresh or frozen cranberries8 ounces chopped dates1 teaspoon vanilla extract2 cups all-purpose flour2 cups quick oats1 1/2 cups brown sugar packed1/2 teaspoon baking soda1/4 teaspoon salt1 cup unsalted butter (2 sticks) meltedInstructionsPlace cranberries and dates in a medium saucepan and cook over low heat, stirring often, until the berries pop. Remove pan from heat to stir in vanilla. Set aside.Preheat oven at 350 degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.In a mixing bowl, place flour, oats, brown sugar, baking soda, and salt. Pour in butter and stir until it forms a crumbly mixture. Press about half into the prepared pan, compressing to form an even layer.Bake for 8 minutes. Pull pan from oven. Dollop cranberry-date mixture over top, gently spreading out to create a layer. Sprinkle the remaining crumb mixture over the top. Put back in oven to bake for 20 to 25 minutes; the top should be golden brown with the crumbs set in the middle.Cool to room temperature, speeding the process in the fridge, if desired. Use foil to lift contents from pan onto a cutting board to slice into bars. Store at room temperature in a sealed container.OM NOM NOM!

My original recipe for Cranberry Swirled Blondies is the perfect way to use up leftover cranberry sauce from the holidays. Try out this recipe with a homemade sauce () or a canned version.

If you use a jellied version in a can, you should mush it first so that it’s easy to spread. Also note that the varying moisture content of difference sauces could make for a shorter or longer baking time.

For this recipe, 10 ounces of sauce is the minimum because you need enough to spread into an even layer. I’d say you can go up to as much as 15 ounces.

These bars are the perfect breakfast or snack bar in the holiday season. Heck, use them for a cookie tray! They keep fantastically frozen, too.

Bready or Not Original: Cranberry Swirled BlondiesThis casserole-sized blondie recipe is an ideal way touse up leftover cranberry sauce from the holidays!Course Breakfast, DessertCuisine AmericanKeyword cranberriesAuthor Beth CatoEquipment13×9 panaluminum foiluneven spatulaIngredients2 1/4 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup unsalted butter (1 1/2 sticks) softened1 1/4 cups white sugar1 1/4 cups brown sugar packed2 teaspoons vanilla extract3 large eggs room temperature10 ounces cranberry sauce this is the minimum, use up to 15 ounces InstructionsPreheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.In a small bowl, mix together the flour, baking powder, and salt. Set aside.In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Place about 2/3 of the batter in the pan and carefully spread into a base later using an uneven spatula. Spread cranberry sauce on top. Dollop remaining dough on top. Use a knife to swirl layers together.Bake until evenly golden brown and set in the middle, 35 to 40 minutes. Cool completely at room temperature or chill before cutting. Use foil to lift contents onto a cutting board for easy slicing.Blondies keep for up to 3 days in a room temperature sealed container and can also be frozen.OM NOM NOM!