Peppermint Bark Cookies are chewy and slightly crispy on the edges. Full of chocolate peppermint bark, white chocolate chips and mini chocolate chips.
I dream about cookies.
Literally, I do dream about cookies. I woke up one morning thinking about what holiday cookies I wanted to create and remembered that I dreamt about a Peppermint Bark Cookie!
Peppermint is such a classic flavor during Christmas time. It just seemed natural to use it in another cookie recipe. I knew I already liked my easy Chocolate Peppermint Patty Cookies so why not create something else just as fabulous.
Peppermint Bark used to be something you had to make yourself. It wasn’t until the last few years where it came ready available in stores and online to purchase.
You really can use any brand, but I love to use Ghirardelli’s brand because it bakes up so well. Their chocolate chips are my favorite and are always stocked in my pantry.
During Christmas time you can find an assortment variety bag and that’s exactly what I used. I used 6 Milk Chocolate squares and 6 Dark Chocolate Squares. Using one variety is fine. You are also going to use some white chocolate chips and mini chocolate chips in the recipe.
How To Make Peppermint Bark Cookies
- Preheat oven to 400 degrees.
- In a large bowl cream together butter, brown sugar and granulated sugar for 3 minutes on medium speed.
- Add in eggs and vanilla and mix until well blended.
- Mix in flour, cornstarch, baking powder, baking soda and salt until almost incorporated.
- Add in the Peppermint Bark squares, white chocolate chips and mini chocolate chips. You can break up the squares ahead, but I usually let the mixer do the work for me. Leave them on the bigger side so you can see them when the cookie bakes.
- Finish mixing until the flour is just incorporated.
- Using a large cookie scoop* or 1/4 cup measuring cup, scoop up dough and place onto a baking sheet (six balls of dough per sheet).
- Bake for 11-13 minutes or until lightly golden brown.
- Add a few more chocolate chips to the top of each cookie immediately after removing from the oven.
- Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack.
You’ve got to check out these other delicious recipes!
- Cherry Cordial Chocolate Cookies
- Christmas Tree Cheese and Cracker Tray
- Christmas Magic Cookie Bars
- No Bake Christmas Tree Cookies by The Recipe Rebel
Peppermint Bark Cookies Recipe
Peppermint Bark Cookies
Ingredients
- 1 Cup Cold Butter Cubed
- 1 Cup Brown Sugar
- 1 Cup Granulated Sugar
- 2 Whole Large Eggs
- 1 tsp Pure Vanilla Extract
- 2 3/4 Cups All Purpose Flour
- 3 TBSP Corn Starch
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 12 oz Peppermint Bark Ghirardelli is Best
- 1/4 Cup White Chocolate Chips
- 1/4 Cup Mini Chocolate Chips
Instructions
- Preheat oven to 400 degrees.
- In a large bowl cream together butter, brown sugar and granulated sugar for 3 minutes on medium speed.
- Add in eggs and vanilla and mix until well blended.
- Mix in flour, cornstarch, baking powder, baking soda and salt until almost incorporated.
- Add in Peppermint Bark squares, white chocolate chips and mini chocolate chips. Let the mixer do the work of breaking up the bark.
- Finish mixing until the flour is just incorporated.
- Using a large cookie scoop* or 1/4 cup measuring cup, scoop up dough and place onto a baking sheet (six balls of dough per sheet).
- Bake for 11-13 minutes or until lightly golden brown.
- Add a few more chocolate chips to the top of each cookie immediately after removing from the oven.
- Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack.
