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Best Peppermint Bark Chocolate Chip Cookies Holiday Recipe

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These peppermint bark chocolate chip cookies are the ultimate holiday showstopper. They combine rich, melty chocolate with cool, crunchy peppermint for a festive treat that comes together in under 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups crushed peppermint bark
  • Optional: 1/2 cup white chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. Crush the peppermint bark in a Ziploc bag with a rolling pin or heavy pan until you have a mix of fine crumbs and small chunks. Set aside.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until the mixture is smooth and slightly glossy.
  4. In a separate bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Using a rubber spatula, gently fold in the chocolate chips and crushed peppermint bark. Reserve about 1/4 cup of the mix-ins to press onto the tops of the cookies before baking.
  7. Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips and peppermint pieces onto the tops of each dough ball.
  8. Bake for 9-11 minutes, rotating the pans halfway through. The edges should be golden brown and the centers should look slightly underdone and puffy.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Repeat with remaining dough, ensuring baking sheets are completely cool before adding more dough.

Notes

For best results, leave some pea-sized chunks of peppermint bark for visible candy cane bits and melted white chocolate swirls. Use good-quality peppermint bark for better flavor. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

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

Find it online: https://clunkcook.com/best-peppermint-bark-chocolate-chip-cookies-holiday-recipe/