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Perfect Peppermint Bark Chocolate Chip Cookies Recipe (Easy!)

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These Perfect Peppermint Bark Chocolate Chip Cookies combine the classic chocolate chip cookie with festive peppermint bark for a crunchy, minty, and visually stunning treat. Easy to make and perfect for holiday baking, they feature crisp edges, soft centers, and pockets of melted peppermint bark.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon peppermint extract (optional)
  • 8 ounces (225g) peppermint bark, roughly chopped
  • ½ cup (85g) semi-sweet chocolate chips (optional)
  • ¼ cup crushed candy canes (about 4–5 mini candy canes)

Instructions

  1. Take butter and eggs out of refrigerator 30 minutes before starting. Chop peppermint bark into rough ½-inch pieces. Crush candy canes in a zip-top bag and set aside. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed until light, fluffy, and pale in color, about 5-7 minutes. Scrape down sides halfway through.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract (and peppermint extract if using) and beat until combined.
  5. With mixer on low speed, gradually add flour mixture to butter mixture. Mix until just combined, with a few streaks of flour remaining.
  6. Remove bowl from mixer. Using a rubber spatula, gently fold in chopped peppermint bark and chocolate chips (if using) until evenly distributed.
  7. Scoop rounded tablespoons of dough (about 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. Gently press extra pieces of peppermint bark into tops of each dough ball. Sprinkle a pinch of crushed candy cane over each.
  8. Bake one sheet at a time on middle rack for 10-12 minutes, until edges are lightly golden and centers look slightly underdone and puffy.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough balls for 30 minutes before baking. Do not overbake; cookies continue to bake from residual heat. Rotate baking sheet halfway through for even browning. Use a light-colored baking sheet to prevent burning. Weigh flour for consistent results. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or dough for up to 3 months.

Nutrition

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

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