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Perfect Peppermint Bark Chocolate Chip Cookies Recipe

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These peppermint bark chocolate chip cookies combine the classic chocolate chip cookie with festive peppermint bark for a holiday treat that’s crispy on the edges, soft in the center, and full of melty chocolate-mint pockets.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 1/2 cups (about 225g) peppermint bark, chopped
  • 1/4 cup extra peppermint bark pieces (for topping, optional)
  • Flaky sea salt (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Chop peppermint bark into uneven pieces; set aside 1/4 cup for topping.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add vanilla and mix until combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Using a rubber spatula, gently fold in the semi-sweet chocolate chips and chopped peppermint bark (except reserved 1/4 cup).
  7. Using a 2-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart. Press reserved peppermint bark pieces onto tops of dough balls.
  8. Bake one sheet at a time for 10-12 minutes, until edges are lightly golden and centers look slightly underdone.
  9. Let cookies rest on baking sheet for 5 minutes. Sprinkle with flaky sea salt if desired.
  10. Transfer to a wire rack to cool completely.

Notes

Don’t overbake; edges should be golden but centers slightly underdone. Chop peppermint bark unevenly for best texture. Room temperature ingredients matter. For thicker cookies, chill dough balls for 30 minutes before baking. Store in airtight container at room temperature for up to 5 days. Freeze baked cookies or dough balls for up to 3 months.

Nutrition

Keywords: peppermint bark cookies, chocolate chip cookies, holiday cookies, Christmas cookies, peppermint cookies

Find it online: https://cooksybite.com/perfect-peppermint-bark-chocolate-chip-cookies-recipe/