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Peppermint Bark Cookies

A Christmas favorite turned into a chewy and gooey chocolate chip cookies with semi-sweet chocolate chips, white chocolate chips and peppermint bark chunks.

Christmas is less than two weeks away. This year has gone by really fast.
Why not make these cookies for a holiday party with all the chocolate and peppermintiness that almost every loves.
My niece and nephews love the little peppermint chocolate disks and the little chocolate mints you get at restaurants so I know they will love them.
The holidays aren't the holidays with out one treat, peppermint bark. It is a super easy to make and only needs three ingredients.
These cookies are so gooey and chewy even after being fully baked and are a really big hit with my family.
I let the cookie dough sit for over a week. The flavor sit and get better the longer you let it 'marinate'.

Recipes you may like:
Chewy Peppermint Mocha Cookies
Hot Chocolate Cookies
Spiced Hot White Chocolate Cookies


Peppermint Bark Cookies

Prep- 15 minutes
Chilling- 24 hours
Baking- 13 to 16 minutes


3 cups Unbleached All Purpose Flour
1 cup Unsalted Butter, room temperature
1 1/2 cups Dark Brown Sugar
1/2 cup Granulated Cane Sugar
2 large eggs
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 Tablespoons Pure Vanilla Extract
1 1/2 teaspoons Fine Sea Salt
1 teaspoon Peppermint Extract, optional
2 cups Semi-Sweet Chocolate Chips
1 1/2 cups Peppermint Bark Chunks or 1 1/2 cups White Chocolate Chips

1. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
2. In a larger bowl, cream together softened butter, dark brown sugar and granulated cane sugar for 3 to 5 minutes or until light and fluffy.
3. Scrap the sides of your bowl and add vanilla extract, peppermint extract (if using) and eggs. Beat until eggs are well incorporated.
4. Add 3/4 of the flour mixture into the butter-sugar mixture and beat together until flour is well incorporated then add in the chocolate chip and white chocolate chips. Add the rest of the flour and fold in the dough.
5. Cover bowl and chill for at least 24 hours. The longer the better.
6. You may have to set out the cookie dough for an hour to be easily scooped.
7. Preheat oven to 350 degrees and cover two to three cookie sheets with parchment paper. Scoop cookie dough out with an ice cream scoop or cookie scoop and slightly flatten.
8. Chill the dough for 15 minutes then bake for 13 to 16 minutes or until golden brown. Rotate pans halfway. The cookies will gooey in the middle but will set as it cools.
9. Cool cookies on a sheet pan for 5 minutes then cool completely on a wired rack.