Description
These peppermint bark chocolate chip cookies are chewy in the middle, crispy around the edges, and studded with chocolate chunks and peppermint pieces. Made with browned butter and real peppermint bark, they’re the perfect festive treat for holiday parties, cookie swaps, or cozy nights by the tree.
Ingredients
- 1 cup (2 sticks) unsalted butter, browned and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup peppermint bark, chopped into small pieces
- 1/4 cup crushed candy canes (for topping)
Instructions
- Brown the butter: Place 1 cup of butter in a small saucepan over medium heat. Stir constantly until the butter foams, turns golden, and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a large mixing bowl. Let cool for 10 minutes.
- Mix the sugars and butter: Add brown sugar and granulated sugar to the cooled browned butter. Whisk vigorously for about 1 minute until the mixture looks like wet sand.
- Add the egg, egg yolk, and vanilla: Crack the egg and extra yolk into the bowl, add vanilla extract. Whisk until smooth and glossy, about 30 seconds.
- Combine the dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet: Pour the flour mixture into the butter-sugar mixture. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix.
- Fold in the chocolate chips and peppermint bark: Add semi-sweet chocolate chips and chopped peppermint bark. Fold 3-4 times until evenly distributed. The dough will be thick and slightly sticky.
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Scoop the dough: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each portion into a ball and place 6-8 dough balls on each baking sheet, spacing them about 2 inches apart. Do not flatten.
- Bake for 10-12 minutes: Bake one sheet at a time in the center of the oven. Cookies are done when edges are golden brown and centers look slightly puffy and underdone.
- Top with crushed candy canes: As soon as cookies come out of the oven, sprinkle a pinch of crushed candy canes on top of each one. Press gently to stick.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Repeat with remaining dough, letting the baking sheet cool completely between batches.
Notes
For best results, brown the butter low and slow to avoid burning. Let the butter cool for a full 10 minutes before adding eggs. Use room temperature eggs. Measure flour by spooning and leveling. If dough is too sticky, chill for 15-20 minutes before scooping. Bake one sheet at a time for even results. Let cookies cool on the baking sheet for 5 minutes before transferring.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 16
- Sodium: 95
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: peppermint bark cookies, chocolate chip cookies, holiday cookies, Christmas cookies, peppermint cookies, brown butter cookies