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Cozy Peppermint Bark Chocolate Chip Cookies

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These easy holiday cookies combine classic chocolate chip cookies with crunchy peppermint bark for a festive twist. Ready in just 25 minutes, they’re perfect for cookie swaps, holiday parties, or cozy nights by the fire.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (about 6 ounces) roughly chopped peppermint bark
  • ¼ cup crushed candy canes (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup (226g) softened unsalted butter with ¾ cup (150g) granulated sugar and ¾ cup (150g) packed light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape the sides of the bowl halfway through.
  4. Add 2 room-temperature eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and beat until combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula just until no streaks of flour remain. Do not overmix.
  6. Gently fold in 1 cup (175g) semi-sweet chocolate chips and 1 cup (about 6 ounces) roughly chopped peppermint bark. Reserve about ¼ cup of the peppermint bark for topping if desired.
  7. Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For bakery-style cookies, press a few extra chocolate chips and peppermint bark pieces onto the tops.
  8. Bake one sheet at a time on the center rack for 10-12 minutes, until golden brown around the edges but still soft and slightly underdone in the center.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Optional: While still warm, lightly press crushed candy canes onto the tops of the cookies.

Notes

Don’t overmix the dough to keep cookies chewy. Chop peppermint bark into varied sizes for best texture. Watch baking time closely—cookies are done when edges are golden but centers still look slightly underdone. Room temperature ingredients are important for proper creaming. Bake one sheet at a time for even results. If dough seems too sticky, chill for 15 minutes. Cookies taste even better the next day as flavors meld.

Nutrition

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

Find it online: https://breezybake.com/cozy-peppermint-bark-chocolate-chip-cookies-easy-holiday-recipe/