Print

Light & Chewy Peppermint Bark Chocolate Chip Cookies

peppermint bark chocolate chip cookies - featured image
Print Recipe

These light and chewy cookies are packed with peppermint bark, semi-sweet chocolate chips, and white chocolate chips for a festive holiday treat that comes together in just 25 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups (about 225g) peppermint bark, finely chopped
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (90g) white chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Chop the peppermint bark into small pieces about ¼-inch in size. Set aside about ¼ cup for pressing onto the tops of the cookies later if desired.
  3. In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
  4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
  6. With the mixer on low speed, add the flour mixture in three additions, mixing just until the flour disappears after each addition. Do not overmix.
  7. Using a rubber spatula, gently fold in the semi-sweet chocolate chips, white chocolate chips (if using), and chopped peppermint bark until evenly distributed. If the dough seems too soft, refrigerate for 15 minutes.
  8. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If reserved, press a few peppermint bark pieces onto the tops of each dough ball.
  9. Bake one sheet at a time in the center of the oven for 10-12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  10. Cool on the baking sheet for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, chill the dough for 30 minutes before baking to prevent spreading. Use a light-colored baking sheet to avoid over-browning the bottoms. Let cookies cool completely before storing to maintain crunchiness.

Nutrition

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

Find it online: https://juliamadeit.com/light-and-chewy-peppermint-bark-chocolate-chip-cookies-easy-holiday-recipe/