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Cozy Peppermint Bark Chocolate Chip Cookies: Easy Recipe

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These cozy peppermint bark chocolate chip cookies have a soft, buttery center with pools of melted chocolate and delightful pieces of peppermint bark that add crunch and a cool, refreshing finish. They are quick and easy to make, perfect for holiday cookie exchanges or a comforting treat any day.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (260g) semi-sweet chocolate chips
  • 1 cup (about 170g) peppermint bark, chopped into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 2-3 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  3. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat for another 30 seconds until smooth and glossy.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in two additions. Mix just until the flour disappears, stopping when a few streaks of flour remain.
  6. Using a rubber spatula, gently fold in the semi-sweet chocolate chips and chopped peppermint bark until evenly distributed.
  7. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Do not flatten the dough balls.
  8. Bake one sheet at a time on the center rack for 9-11 minutes, until the edges are lightly golden and the centers still look slightly soft and puffy.
  9. Let the cookies cool on the baking sheet for exactly 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Repeat with the remaining dough, letting the baking sheet cool completely between batches.

Notes

For a prettier presentation, press a few extra pieces of peppermint bark onto the tops of the cookies right when they come out of the oven. Store cookies in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Cookies can be frozen for up to 3 months.

Nutrition

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

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