Peppermint Bark Chocolate Chip (Printable)

Chocolate chip cookies with peppermint bark chunks and a subtle minty twist for the holidays.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, at room temperature
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon peppermint extract

→ Add-Ins

10 - 1 cup semi-sweet chocolate chips
11 - 1 cup peppermint bark, chopped into small chunks
12 - 1/2 cup crushed peppermint candies or candy canes (optional, for topping)

# How to Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla and peppermint extracts.
05 - Gradually add the dry ingredients to the wet, mixing just until combined.
06 - Gently fold in chocolate chips and chopped peppermint bark pieces.
07 - Scoop heaping tablespoons of dough (about 2 tablespoons each) onto prepared baking sheets, spacing each 2 inches apart.
08 - If desired, sprinkle crushed peppermint candies over the tops of the dough mounds.
09 - Bake for 10 to 12 minutes until edges are lightly golden and centers are set.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • The peppermint bark adds texture and festive flavor without making the cookies taste like toothpaste.
  • They look impressive but come together as easily as regular chocolate chip cookies.
  • The dough is forgiving and tastes just as good on day three as it does fresh from the oven.
02 -
  • If your butter isn't soft enough, the dough won't cream properly and the cookies will spread unevenly.
  • Don't skip the parchment paper, or the peppermint pieces on the bottom will stick and burn.
  • Let the cookies cool completely before stacking them, or the peppermint bark will get sticky.
03 -
  • Use a cookie scoop to keep the sizes even so they all bake at the same rate.
  • If your peppermint bark has a thick chocolate layer, chop it smaller so it doesn't sink to the bottom of the dough.
  • Rotate the baking sheets halfway through if your oven has hot spots, so the cookies brown evenly.

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