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Perfect Peppermint Bark Chocolate Chip Cookies

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These Perfect Peppermint Bark Chocolate Chip Cookies combine the classic chewy chocolate chip cookie with festive peppermint bark, creating pockets of minty, chocolatey goodness with a satisfying crunch. They’re quick, easy, and perfect for holiday cookie exchanges or cozy nights in.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) 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
  • 1/2 teaspoon peppermint extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 1/2 cups (about 8 oz) peppermint bark, chopped
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl once or twice.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and peppermint extract. Mix until just combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand. Stop as soon as the flour disappears.
  6. Using a rubber spatula, gently fold in the semi-sweet chocolate chips and the chopped peppermint bark until evenly distributed.
  7. Using a 1.5-tablespoon cookie scoop, portion out rounded balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 9-11 minutes. The edges should be golden brown and set, but the centers will still look slightly soft and puffy.
  9. If desired, sprinkle a tiny pinch of flaky sea salt on top of each cookie as soon as they come out of the oven.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

For thicker cookies, chill the dough balls for 15 minutes before baking. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

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

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