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Perfect Peppermint Bark Chocolate Chip Cookies

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These cookies combine a classic chocolate chip cookie base with chunks of peppermint bark, creating a festive treat with soft, chewy centers, crispy edges, and pockets of melted chocolate and crunchy peppermint.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces (225g) peppermint bark, chopped into 1/2-inch chunks
  • 1 cup (175g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for sprinkling)
  • Extra crushed candy canes (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Chop the peppermint bark into roughly 1/2-inch chunks. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Using a rubber spatula, gently fold in the chopped peppermint bark and semi-sweet chocolate chips until evenly distributed.
  8. Using a cookie scoop (2-tablespoon size), portion out rounded tablespoons of dough and place them on the prepared baking sheets, spacing them 2 inches apart. Do not flatten.
  9. Optional: Press a few crushed candy cane pieces onto the top of each dough ball for garnish.
  10. Bake one sheet at a time for 10-12 minutes, until edges are set but centers are still soft. For chewier cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. If using flaky sea salt, sprinkle on top immediately after removing from oven.

Notes

For thicker, chewier cookies, chill the dough for 30 minutes before baking. If cookies spread too much, add 1 tablespoon of flour to the dough. Store in an airtight container at room temperature for up to 5 days. To keep cookies soft, add a slice of white bread to the container. Freeze baked cookies for up to 3 months, or freeze raw dough balls and bake from frozen, adding 2-3 minutes to the baking time.

Nutrition

Keywords: peppermint bark, chocolate chip cookies, holiday cookies, peppermint cookies, easy cookie recipe

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