Peppermint Bark Chocolate Chip

My neighbor showed up with a tin of these last December, and I ate four before asking for the recipe. The peppermint bark chunks stay crunchy even after baking, and that little hint of mint in the dough makes them taste like the holidays without being overwhelming. I've been making them every year since, and they disappear faster than any other cookie I put out.

I brought a batch to a cookie swap once and watched someone bite into one with visible skepticism, then immediately reach for another. She told me later she'd never liked mint desserts, but these changed her mind. There's something about the balance of chocolate and just enough peppermint that wins people over, even the ones who think they won't like it.

Ingredients

• All-purpose flour: The structure of the cookie, and measuring it correctly keeps them from spreading too thin or turning out cakey.
• Baking soda: Just enough to give a slight lift without puffing them up too much.
• Unsalted butter: Room temperature is key so it creams properly with the sugars and creates that soft, chewy texture.
• Granulated sugar and light brown sugar: The combination gives you crisp edges and a chewy center, and the brown sugar adds a hint of molasses warmth.
• Eggs: They bind everything together and add richness.
• Vanilla extract: Rounds out the sweetness and makes the whole cookie taste more complex.
• Peppermint extract: A little goes a long way, so don't overdo it or the cookies will taste medicinal.
• Semi-sweet chocolate chips: They balance the mint without being too sweet.
• Peppermint bark: Chop it into small chunks so every bite gets a little piece, and it stays crunchy even after baking.
• Crushed peppermint candies: Optional, but they make the tops look festive and add an extra crunch.

Instructions

Prep your oven and pans:

Preheat to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast and makes cleanup easier.

Mix the dry ingredients:

Whisk together the flour, baking soda, and salt in a medium bowl. Set it aside so it's ready to go.

Cream the butter and sugars:

Beat the butter and both sugars until light and fluffy, about 2 to 3 minutes. The mixture should look pale and airy, which means you've incorporated enough air for a soft texture.

Add the eggs and extracts:

Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Then stir in the vanilla and peppermint extracts.

Combine wet and dry:

Gradually add the flour mixture to the wet ingredients, mixing just until you don't see any dry streaks. Overmixing makes the cookies tough.

Fold in the good stuff:

Stir in the chocolate chips and chopped peppermint bark gently, so they're evenly distributed without breaking up the bark too much.

Scoop and top:

Drop heaping tablespoons of dough onto the prepared sheets, leaving about 2 inches between each one. If you want, sprinkle the tops with crushed peppermint candies for extra sparkle and crunch.

Bake:

Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look just set. They'll firm up as they cool, so don't overbake or they'll turn dry.

Cool:

Let them sit on the baking sheet for 5 minutes, then move them to a wire rack. This keeps the bottoms from getting soggy.

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My kids started asking for these in November, and I had to start hiding the peppermint bark so there'd be enough left to bake with. One year I made a double batch and froze half the dough, and it was the smartest thing I did all season. There's something about pulling a tray of these out of the oven that makes the whole house feel ready for the holidays.

How to Store Them

Keep them in an airtight container at room temperature for up to a week, with a piece of parchment between the layers so they don't stick. If you want to freeze them, let them cool completely, then pack them in a freezer-safe container with parchment between the layers. They'll keep for up to 2 months, and they thaw in about 20 minutes on the counter.

Flavor Variations

If you want more mint, bump the peppermint extract up to 3/4 teaspoon, but taste the dough first to make sure it's not too strong. You can swap half the semi-sweet chips for white chocolate, which makes them look even more festive and adds a creamier sweetness. I've also stirred in chopped dark chocolate instead of chips, and it made the cookies feel a little more grown-up.

Serving Suggestions

These are perfect on a holiday cookie platter, but they're also really good crumbled over vanilla ice cream or packed up in a tin for gifts. I like to serve them with hot chocolate or coffee, and the mint flavor makes them feel special without being fussy.

• Pack them in clear cellophane bags tied with ribbon for easy homemade gifts.
• Serve them alongside gingerbread or sugar cookies for variety on a dessert table.
• Warm one up for a few seconds in the microwave and the chocolate gets melty again.

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These cookies have become part of our December routine, and I can't imagine the holidays without them. They're easy enough to make on a weeknight, but they taste special enough to share with people you really want to impress.

Recipe Help & Support

→ Can I substitute white chocolate for semi-sweet chips?

Yes, using white chocolate chips for half the amount adds a creamy sweetness that complements the peppermint bark nicely.

→ How can I intensify the mint flavor?

Increasing the peppermint extract up to 3/4 teaspoon enhances the cool mint notes without overpowering the chocolate.

→ What is the best way to store these treats?

Store in an airtight container at room temperature or freeze for up to two months to maintain freshness.

→ Can I omit crushed peppermint candies on top?

Yes, topping is optional; the cookies are flavorful and textured without the added crunch.

→ How do I know when the cookies are perfectly baked?

Bake until edges turn lightly golden and centers are just set, about 10-12 minutes at 350°F.