Description
These peppermint bark chocolate chip cookies are the perfect holiday treat—crispy edges, soft centers, and melted pockets of minty chocolate. Quick and easy to make in under 30 minutes, they’re a crowd-pleaser for cookie swaps and holiday gatherings.
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
- 1 cup (about 6 oz) roughly chopped peppermint bark
- ½ cup crushed candy canes (about 4–5 candy canes), for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
- In a large mixing bowl, beat 1 cup (226g) softened unsalted butter with ½ cup (100g) granulated sugar and ¾ cup (150g) packed light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
- Beat in 2 large eggs, one at a time, mixing well after each addition. Then add 2 teaspoons vanilla extract and mix until combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop as soon as the flour disappears.
- Using a rubber spatula, gently fold in 1 cup (175g) semi-sweet chocolate chips and 1 cup (about 6 oz) roughly chopped peppermint bark. Reserve a handful of each for pressing onto the tops before baking.
- Use a 1.5-tablespoon cookie scoop to portion the dough into balls. Place them 2 inches apart on the prepared baking sheets. Do not flatten them.
- Press a few extra chocolate chips and peppermint bark chunks onto the top of each dough ball. Sprinkle a generous pinch of crushed candy canes over each one and press gently.
- Bake for 10-12 minutes, one sheet at a time in the center of the oven. The cookies are done when the edges are golden brown and the centers look slightly underdone and puffy.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining dough, letting baking sheets cool completely between batches.
Notes
Don’t overbake—cookies will look underdone in the center when pulled out but continue baking on the hot sheet. Chop peppermint bark into varied sizes (pea-sized to nickel-sized) for best texture. Crush candy canes finely to about the texture of coarse sand. Use room-temperature ingredients for proper creaming. If kitchen is warm, chill scooped dough balls for 15 minutes before baking to prevent excessive spreading.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14
- Sodium: 95
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: peppermint bark cookies, chocolate chip cookies, holiday cookies, Christmas cookies, peppermint cookies, easy cookie recipe