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Peppermint bark cookies They are a soft mint chocolate chip cookie filled with white chocolate chips, chocolate chips, and peppermint bark pieces. These easy Christmas cookies can be made from scratch in about 20 minutes.
Peppermint Bark Cookies are a smooth chocolate cookie with hints of peppermint, peppermint bark pieces, chocolate chips, and white chocolate chips throughout.
These cookies are as delicious as they are easy to make. It can be prepared in one bowl in less than 30 minutes. They are the perfect cookies to make when you want delicious Christmas cookies but don’t want to spend all day baking.
Ingredient notes and substitutions
- Obesity: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- Sugars: This recipe uses both brown and granulated sugar (white sugar). You can use dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
- Mint extract: Make sure you get peppermint extract and not spearmint.
- Flour measurement: If you’re not weighing your ingredients, I can’t recommend this enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Packing the flour too easily and using too much flour in your cookies will give you dry, crumbly dough and cookies that don’t spread.
- salt: Kosher salt is large-grained salt and is not as “salty” as table salt. If you use table salt, be sure to use 1/4 teaspoon.
- Peppermint bark chips: If you can’t find a peppermint bark chip mix, you can use peppermint chips or a combination of chocolate chips, white chocolate chips, and peppermint candy cane pieces.
How to make peppermint bark cookies
Here you will find step-by-step photos showing how to prepare this recipe. The full recipe, including instructions, is shown below.
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone baking mats.
Step 2: Microwave the butter in a large microwave-safe bowl for about 40 seconds. The butter should melt about 90%.
Step 3: Whisk the butter until it melts completely.
Step 4: Add sugars. Mix until well combined.
Step 5: Add vanilla extract, mint, and eggs and add to the previous mixture.
Step 6: Add flour, cocoa powder, baking soda, and salt. Please read the recipe note about measuring flour correctly.
Step 7: Mix dough until just combined. The dough should be soft and slightly sticky but not overly sticky.
Step 8: Add peppermint bark cookie chips.
Step 9: Scoop out 1.5 tablespoons of dough (a medium cookie scoop) and place them about 2 inches apart on the baking sheet.
Step 10: Bake for 7-10 minutes, or until cookies are done. They will be puffy and still look a little undercooked in the middle.
Recipe tips!
- mix: I highly recommend mixing the cookies by hand. You can use an electric mixer, but mixing by hand helps avoid overworking the dough.
- Soft cookies: One of the keys to making soft cookies is to reduce the size of the cookies slightly. This means that the edges should look firm but the middle should look puffy and soft.
- Larger cookies: For the images on the page, I made slightly larger cookies. I used two tablespoons of dough, shaped it into a ball, and flattened it slightly. I baked the cookies for about 10 minutes.
storage
Store any remaining cookies in an airtight container at room temperature. A cookie will keep for up to 4 days when stored properly.
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Peppermint bark cookies
Peppermint bark cookies are soft chocolate chip cookies that have white chocolate chips, chocolate chips, and peppermint pieces throughout.
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ingredients
directions
Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone baking mats.
Microwave the butter in a large microwave-safe bowl for about 40 seconds. The butter should melt about 90%.
Whisk the butter until it melts completely.
Add sugars. Mix until well combined.
Add vanilla extract, mint, and eggs and add to the previous mixture.
Add flour, cocoa powder, baking soda, and salt. Please read the recipe note about measuring flour correctly.
Mix dough until just combined. The dough should be soft and slightly sticky but not overly sticky.
Add peppermint bark cookie chips.
Scoop out 1.5 tablespoons of dough (a medium cookie scoop) and place them about 2 inches apart on the baking sheet.
Bake for 7-10 minutes, or until cookies are done. They will be puffy and still look a little undercooked in the middle.
Notes
- Obesity: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- Sugars: This recipe uses both brown and granulated sugar (white sugar). You can use dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
- Mint extract: Make sure you get peppermint extract and not spearmint.
- Flour measurement: If you're not weighing your ingredients, I can't recommend this enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Packing the flour too easily and using too much flour in your cookies will give you dry, crumbly dough and cookies that don't spread.
- salt: Kosher salt is large-grained salt and is not as “salty” as table salt. If you use table salt, be sure to use 1/4 teaspoon.
- Peppermint bark chips: If you can't find a peppermint bark chip mix, you can use peppermint chips or a combination of chocolate chips, white chocolate chips, and peppermint candy cane pieces.
- Nutritional values are estimates.
feeding
Submission: 1Cookie | Calories: 153Kcal | Carbohydrates: 22g | protein: 1g | fat: 7g | Saturated fat: 4g | Polyunsaturated fats: 0.3g | Monounsaturated fats: 1g | Trans fats: 0.2g | Cholesterol: 20mg | Sodium: 128mg | Potassium: 66mg | Fiber: 1g | sugar: 14g | Vitamin A: 154IU | Calcium: 17mg | iron: 1mg
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