Peppermint Bark Chocolate Chip

I baked these on a cold Saturday afternoon when the house felt too quiet. The smell of peppermint and chocolate filled every corner, and suddenly it felt like the holidays had arrived early. My sister called right as I pulled the first tray out, and I could hear her kids shouting in the background about wanting cookies too.

I brought a tin of these to a potluck once, and they disappeared before the main course was served. A friend cornered me by the drinks table, insisting I text her the recipe right then. She made them the next day and sent me a photo of her daughter covered in peppermint dust, grinning.

Ingredients

• All-purpose flour: The backbone of the dough, I always spoon it into the measuring cup and level it off to avoid dense cookies.
• Baking soda: Just enough to give a subtle lift without making them puffy, you want these chewy, not cakey.
• Fine sea salt: Balances the sweetness and makes the chocolate taste richer, dont skip it.
• Unsalted butter: Room temperature is key, it should leave a slight indent when you press it, not be greasy or cold.
• Granulated sugar: Helps create those crisp edges that contrast with the soft centers.
• Light brown sugar: Adds moisture and a hint of caramel depth that makes these taste homemade in the best way.
• Large eggs: They bind everything together, I crack mine into a small bowl first to avoid any shell disasters.
• Vanilla extract: Pure extract makes a difference, the imitation stuff tastes flat next to real vanilla.
• Peppermint extract: A little goes a long way, too much and it tastes like toothpaste, so measure carefully.
• Semi-sweet chocolate chips: I use good quality chips because they hold their shape and dont turn greasy in the oven.
• Peppermint bark: Chop it into irregular chunks so every bite has a surprise, the white chocolate pieces add creaminess.
• Crushed peppermint candies: Optional but festive, they sparkle on top and add a satisfying crunch.

Instructions

Preheat and Prep:

Turn your oven to 350°F and line two baking sheets with parchment paper. The parchment keeps the bottoms from browning too fast and makes cleanup effortless.

Mix the Dry Ingredients:

Whisk the flour, baking soda, and salt together in a medium bowl. Set it aside while you work on the wet ingredients.

Cream the Butter and Sugars:

Beat the butter with both sugars until the mixture looks pale and fluffy, about 2 to 3 minutes. This step adds air, which helps the cookies spread just right.

Add Eggs and Extracts:

Drop in the eggs one at a time, beating well after each one, then stir in the vanilla and peppermint extracts. The dough should smell like the holidays already.

Combine Wet and Dry:

Gradually fold the dry ingredients into the wet mixture, stirring just until no flour streaks remain. Overmixing makes the cookies tough, so stop as soon as its combined.

Fold in the Good Stuff:

Gently stir in the chocolate chips and chopped peppermint bark. The chunks should be scattered throughout, not all sinking to the bottom.

Scoop the Dough:

Use a spoon or cookie scoop to drop heaping tablespoons of dough onto the prepared sheets, leaving about 2 inches between each one. They spread as they bake, so give them space.

Add the Topping:

If youre using crushed peppermint candies, sprinkle a pinch on top of each cookie now. It looks pretty and adds extra mint punch.

Bake:

Slide the sheets into the oven and bake for 10 to 12 minutes, until the edges turn golden and the centers still look slightly underdone. They firm up as they cool.

Cool:

Let the cookies sit on the baking sheet for 5 minutes before moving them to a wire rack. This resting time keeps them from falling apart.

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My neighbor knocked on the door one evening and handed me a bag of candy canes, saying she had too many and knew Id find a use for them. I crushed them up and folded them into this dough the next morning, and the cookies turned out so good I left a dozen on her porch with a note that just said thank you.

How to Store Them

These keep for about five days in an airtight container at room temperature, though theyve never lasted that long in my house. If you want to freeze them, stack them between sheets of parchment paper in a freezer-safe container and theyll stay fresh for up to two months. Thaw them on the counter for an hour before serving, or warm one in the microwave for ten seconds if you want that just-baked feel again.

Flavor Variations

You can swap half the chocolate chips for white chocolate if you want more of that peppermint bark vibe throughout. I tried adding a handful of chopped dark chocolate once and it made them taste more grown-up, less sweet. If mint isnt your thing, leave out the peppermint extract and bark, toss in toffee bits instead, and youve got a completely different cookie thats just as good.

Serving Suggestions

I like to pile these on a plate with a carafe of coffee when friends come over, no fuss, just cookies and conversation. Theyre also perfect for cookie swaps because they look festive and travel well without crumbling. If youre feeling fancy, serve them with vanilla ice cream and drizzle a little chocolate sauce on top, it turns them into a full dessert without much extra effort.

• Pair them with hot cocoa topped with whipped cream and more crushed peppermint.
• Pack them in a tin with tissue paper for a homemade gift that actually feels thoughtful.
• Crumble one over a bowl of mint chip ice cream for a makeshift sundae.

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These cookies remind me that the best recipes are the ones you end up making over and over, not because theyre complicated, but because they just work. I hope they fill your kitchen with the same warm, minty smell that made my house feel like home that Saturday.

Recipe FAQs

→ What gives these cookies their minty flavor?

The refreshing mint flavor comes from peppermint extract combined with crunchy peppermint bark pieces.

→ Can I substitute white chocolate chips in this version?

Yes, substituting half of the semi-sweet chocolate chips with white chocolate chips adds a creamy sweetness complementing the peppermint.

→ How do I achieve the perfect cookie texture?

Baking until edges are lightly golden and centers just set ensures a soft, chewy interior with a slight crunch on the outside.

→ Are these cookies suitable for freezing?

Yes, they freeze well when stored in an airtight container for up to two months without losing flavor or texture.

→ What tools are best for mixing the dough?

Using an electric mixer or stand mixer helps cream butter and sugars thoroughly for a light, fluffy dough consistency.