The holidays, right? They’re just *begging* for some serious cookie action. And while I love a good sugar cookie, sometimes you just gotta shake things up! That’s where these Peppermint Bark Chocolate Chip Cookies come in. They’re like a classic chocolate chip cookie got a total holiday makeover, and trust me, it’s a good one.
Every year, my kitchen turns into a full-blown cookie factory (complete with flour explosions, oops!). But these? These Peppermint Bark Chocolate Chip Cookies are always the first to disappear. I think it’s because they’re just so darn festive! And they’re pretty easy too, which is always a win in my book. Seriously, you HAVE to try them!
Why You’ll Love These Peppermint Bark Chocolate Chip Cookies
Okay, listen up! These Peppermint Bark Chocolate Chip Cookies are seriously addictive. But beyond the taste, here’s why you *need* them in your life:
Festive Flavors
Chocolate and peppermint? Come ON! It’s like a holiday party in your mouth. My favorite part is that cool, refreshing bite of peppermint with the rich chocolate. Yum!
Easy to Make
Don’t worry, you don’t need to be a pro baker for these. The recipe is super straightforward. Honestly, if *I* can do it, you definitely can!
Perfect for Sharing
These are AMAZING for gifting! Wrap ’em up in a cute little box, and you’re golden. Or, you know, just bring them to your next holiday get-together and watch them disappear. 😉
Ingredients for Peppermint Bark Chocolate Chip Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to whip up a batch of these amazing Peppermint Bark Chocolate Chip Cookies. Don’t skimp on the good stuff, okay?
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at cool room temperature (super important, more on that later!)
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups chopped peppermint bark, divided (and when I say “chopped,” I mean into small, bite-sized pieces!)
- 1 cup semi-sweet chocolate chips
- Flaked sea salt, for sprinkling on top (trust me, don’t skip this!)
Got it all? Great! Let’s get baking!
How to Make Peppermint Bark Chocolate Chip Cookies: Step-by-Step Instructions
Okay, time to get down to business! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll be munching on delicious Peppermint Bark Chocolate Chip Cookies in no time!
Getting Started: Preparing the Dough
First things first: preheat that oven to 350 degrees F! And grab a baking sheet – I like to line mine with a Silpat or parchment paper for easy cleanup. Now, in a bowl, whisk together your flour, baking powder, baking soda, and sea salt. Set that aside for a sec.
Next, in your stand mixer (or with a hand mixer, if you’re feeling ambitious!), cream together the butter and sugars. Just for about a minute, until it’s nice and fluffy. Then, add in those eggs and vanilla and mix until everything’s combined. With the mixer on low, slowly add in the dry ingredients until *just* combined. Don’t overmix!
Adding the Peppermint Bark and Chocolate Chips
Now for the fun part! Gently stir in 1 1/2 cups of that chopped peppermint bark and the chocolate chips. I usually do this by hand so I don’t crush the peppermint bark too much. You want those nice, chunky pieces!
Baking Your Peppermint Bark Chocolate Chip Cookies
Roll the dough into balls – about 2 tablespoons each. Place them on that prepared baking sheet, leaving a little space between each one (about 2 inches should do it). Sprinkle each cookie with a little bit of that flaked sea salt. This is important, don’t skip it!
Bake those babies for 10-12 minutes. You’re looking for slightly golden brown edges. Don’t overbake them! They should still be a little soft in the center.
Finishing Touches: Adding More Peppermint Bark
Take the cookies out of the oven and let them cool on the baking sheet for 2-3 minutes. Then, gently push the remaining 1/2 cup of peppermint bark chunks into the tops of the cookies. This makes them look extra festive! Transfer them to a wire rack to cool completely. And try not to eat them all at once… I dare you!
Tips for Perfect Peppermint Bark Chocolate Chip Cookies
Want to take your Peppermint Bark Chocolate Chip Cookies from “good” to “OMG AMAZING?” Here are a few of my go-to tricks that I’ve learned over many batches (and a few cookie fails, haha!).
First, that butter needs to be *cool* room temperature – not melted, not rock-hard. Trust me. Also, keep a close eye on the baking time! Over-baking is the enemy of a soft, chewy cookie. And finally, let those cookies cool on the baking sheet for a few minutes before moving them to a wire rack. This helps them set up properly. You’ve got this!
Ingredient Notes and Substitutions for Peppermint Bark Chocolate Chip Cookies
Okay, let’s talk ingredients! That peppermint bark is kinda the star of the show, but if you can’t find it (or you’re feeling extra thrifty), crushed candy canes work pretty great too! Just pulse them in a food processor until you get small pieces. And that butter? Seriously, make sure it’s cool room temperature. If it’s too melty, your cookies will spread like crazy. You want it soft enough to easily cream with the sugar, but not so soft that it’s greasy. Got it?
Storing Your Peppermint Bark Chocolate Chip Cookies
Okay, so you’ve made these AMAZING Peppermint Bark Chocolate Chip Cookies, but somehow you have leftovers? (I’m impressed!). To keep ’em fresh, stash them in an airtight container. They’ll stay soft and delicious for up to 3 days… if they last that long! 😉 Trust me, these things are addictive!
Frequently Asked Questions About Peppermint Bark Chocolate Chip Cookies
Got questions? I got answers! Here are a few things folks often ask me about these Peppermint Bark Chocolate Chip Cookies. Hopefully this helps! 😉
Can I use candy canes instead of peppermint bark in these Peppermint Bark Chocolate Chip Cookies?
Totally! If you’re in a pinch, crushed candy canes are a great substitute for peppermint bark. Just pulse them in a food processor until you get small pieces. You might want to use a *little* less since candy canes are super potent. Taste the dough and adjust as needed!
How do I keep my Peppermint Bark Chocolate Chip Cookies soft?
The key to soft cookies is all in the storage! Make sure you’re using an airtight container. You can even toss in a slice of bread to help keep them extra moist! (Sounds weird, but trust me, it works!).
Can I freeze the dough for these Peppermint Bark Chocolate Chip Cookies?
You betcha! Freezing the dough is a great way to get ahead of the game. Just roll the dough into balls, place them on a baking sheet, and freeze ’em solid. Then, transfer them to a freezer bag. When you’re ready to bake, just pop them straight into the oven (you might need to add a minute or two to the baking time). Easy peasy!
Nutritional Information Disclaimer for Peppermint Bark Chocolate Chip Cookies
Okay, so I’m no nutritionist, and honestly, the nutritional info for these Peppermint Bark Chocolate Chip Cookies? It’s gonna vary depending on the brands you use! So, yeah, no promises here! 😉
Enjoy Your Peppermint Bark Chocolate Chip Cookies!
Alright, cookie lovers, that’s all there is to it! Now go bake some Peppermint Bark Chocolate Chip Cookies and spread the holiday cheer! And hey, if you love ’em, be sure to rate the recipe and tell me all about it in the comments! I wanna hear your cookie stories!
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Delicious: Peppermint Bark Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peppermint Bark Chocolate Chip Cookies are a festive treat. They combine classic chocolate chip cookies with peppermint bark for a holiday flavor.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at cool room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups chopped peppermint bark, divided
- 1 cup semi-sweet chocolate chips
- Flaked sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in 1 1/2 cups chopped peppermint bark and chocolate chips.
- Form the cookie dough into balls, about 2 tablespoons of dough each. Place on prepared baking sheet, about 2 inches apart. Sprinkle with flaked sea salt.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Gently push the remaining 1/2 cup of peppermint bark chunks into the tops of the cookies for decoration.
- Transfer cookies to a wire cooling rack and cool completely.
Notes
- Store the cookies on the counter in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
