Peppermint Bark Chocolate Chip (Printable version)

Delightful chocolate treats with peppermint bark pieces and cool mint for a holiday touch.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, at room temperature
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon peppermint extract

→ Add-Ins

10 - 1 cup semi-sweet chocolate chips
11 - 1 cup peppermint bark, chopped
12 - 1/2 cup crushed peppermint candies (optional, for topping)

# How to Prepare:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat the butter with granulated and brown sugars until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
05 - Gradually add the dry mixture to the wet ingredients, stirring just until combined.
06 - Fold in chocolate chips and chopped peppermint bark evenly into the dough.
07 - Drop heaping tablespoons (about 2 tablespoons each) of dough onto the prepared sheets, spacing cookies 2 inches apart.
08 - If desired, sprinkle the tops of the cookies with crushed peppermint candies.
09 - Bake for 10 to 12 minutes, until edges are lightly golden and centers are set.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert advice:

01 -
  • The peppermint bark melts just enough to create pockets of creamy mint without overwhelming the chocolate.
  • They stay soft in the center for days, which means you can bake ahead without anyone noticing.
  • Even people who claim they dont like mint cookies ask for seconds.
02 -
  • Dont overbake them, the centers should look barely set when you pull them out or theyll turn dry.
  • Room temperature butter is non-negotiable, cold butter wont cream properly and the dough will be lumpy.
  • Chop the peppermint bark by hand instead of using a food processor, you want chunks, not powder.
03 -
  • Chill the dough for 30 minutes before scooping if you want thicker cookies that spread less.
  • Use a light-colored baking sheet, dark pans make the bottoms brown too fast.
  • Rotate the baking sheets halfway through if your oven has hot spots, it keeps the cookies even.

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