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Crispy Peppermint Bark Chocolate Chip Cookies

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These crispy peppermint bark chocolate chip cookies offer a perfect contrast of textures with a crisp exterior, fudgy center, and crunchy peppermint bark pieces. They are easy to make, festive, and perfect for gifting or late-night cravings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups peppermint bark, roughly chopped
  • ½ cup semi-sweet chocolate chips (optional)

Instructions

  1. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.
  2. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until no streaks of flour remain.
  5. Use a spatula to fold in the chopped peppermint bark and chocolate chips. Reserve about ¼ cup of the bark pieces for topping.
  6. Chill the dough for 30 minutes (optional but recommended to prevent spreading and enhance flavor).
  7. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  8. Scoop dough balls (about 2 tablespoons each) and roll into rough spheres. Place on baking sheets, spacing 2 inches apart. Press reserved peppermint bark pieces onto the top of each ball.
  9. Bake for 10-12 minutes, until edges are golden brown and crisp, while centers still look slightly soft.
  10. Let cookies sit on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

For best results, ensure butter is softened but not melted. Do not overmix the dough after adding flour to avoid tough cookies. Chill dough if your kitchen is warm or if cookies spread too much. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: peppermint bark cookies, chocolate chip cookies, crispy cookies, holiday baking, easy dessert, mint chocolate cookies, Christmas treats

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