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Ultimate Peppermint Bark Chocolate Chip Cookies

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These Ultimate Peppermint Bark Chocolate Chip Cookies are soft, chewy, and loaded with melty chocolate chips, crunchy peppermint bark, and crushed candy canes. They’re the perfect holiday treat that comes together in about 30 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 1 cup (about 6 oz) chopped peppermint bark
  • 1/2 cup (about 4–5 candy canes) crushed candy canes

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and peppermint extract. Mix until just combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture in two additions, mixing on low speed until just combined. Stop when no streaks of flour remain.
  6. Using a rubber spatula, gently fold in the semi-sweet chocolate chips and the chopped peppermint bark. Reserve about 1/4 cup of the crushed candy canes for topping.
  7. Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Sprinkle a generous pinch of the reserved crushed candy canes onto each dough ball. Press them in gently so they stick.
  9. Place one sheet at a time on the center rack and bake for 10-12 minutes. The edges should be lightly golden and set, while the centers still look slightly soft and underdone.
  10. Let the cookies rest on the hot baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely. Repeat with remaining dough.

Notes

Don’t overmix the dough to avoid tough cookies. If the dough gets too warm, chill it for 15-20 minutes before baking. Use a light-colored baking sheet to prevent over-browning. Rotate the baking sheet halfway through baking for even results. Peppermint extract is potent; do not exceed 1 teaspoon. For best texture, add crushed candy cane topping just before serving if making ahead.

Nutrition

Keywords: peppermint bark, chocolate chip cookies, holiday cookies, Christmas cookies, peppermint cookies

Find it online: https://dahliadishes.com/ultimate-peppermint-bark-chocolate-chip-cookies/