Peppermint Bark Chocolate Chip Cookies-Chocolate Chip Cookies with chopped up peppermint bark, chocolate chips, and a sprinkling of flaked sea salt. These are the perfect chocolate chip cookies for the holidays.
Peppermint Bark, A Holiday Favorite
It isn’t officially the holiday season until I open up a tin of Williams Sonoma Peppermint Bark. It is the best peppermint bark and a MUST for December. I look forward to opening a tin every year…or two or three:) I can’t get enough! It tastes like Christmas and great to have around for holiday parties, gifts, and cookies! Yes, cookies! I also like to use it to make Peppermint Bark Chocolate Chip Cookies. I chop up the peppermint bark and add it to chocolate chip cookies and the results are EPIC!
How to Make Peppermint Bark Chocolate Chip Cookies
Everyone loves chocolate chip cookies and they are going to love this festive twist on the traditional chocolate chip cookie. The addition of peppermint bark makes these the best Christmas cookies!
The hardest part about making Peppermint Bark Chocolate Chip Cookies is to not eat all of the peppermint bark before it goes into the cookie dough..ha! I know it is addicting, but I promise the cookies are worth the wait.
The chocolate chip cookie recipe is simple and straightforward. The only special ingredient you need is the peppermint bark! Chop up the peppermint bark with a sharp knife, you will need 2 cups of chopped peppermint bark to make these cookies. I put 1 ½ cups chopped peppermint bark in the cookie dough and reserve a half cup to gently press onto the cookies when they come out of the oven. The additional peppermint bark on top of the cookies makes them extra pretty and extra delicious.
I also sprinkle flaked sea salt on top of the cookies. You will love the sweet, salty, minty, chocolaty, buttery combo! I am telling you these cookies are Christmas cookie perfection! Santa will be begging for a plate of these cookies!
How to Store Peppermint Bark Chocolate Chip Cookies
You don’t have to chill the dough to bake these cookies, but you certainly can. I always think a good chill makes chocolate chip cookies better. You can wrap the cookie dough in plastic wrap and chill in the refrigerator for up to 72 hours. I love keeping cookie dough in the fridge at all times during the holidays so I can bake off fresh cookies whenever guests stop by or whenever I get a cookie craving, which is every single day in December:)
You can also freeze the cookie dough. Roll the cookie dough into balls and freeze for up to one month. When ready to bake, preheat the oven and follow the same instructions, just add a few extra minutes to the baking time.
Once the cookies are baked, place the cooled in an airtight container and store on the counter for up to four days. Of course, they are best fresh out of the oven, in my opinion. Grab a warm cookie, a glass of milk, and ENJOY!
More cookie recipes:
- Chocolate Chip Cookies
- No Bake Cookies
- Peanut Butter Blossoms
- Mexican Wedding Cookies
- Chocolate Peppermint Crunch Cookies
Peppermint Bark Chocolate Chip Cookies
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups chopped peppermint bark divided
- 1 cup semi-sweet chocolate chips
- flaked sea salt, for sprinkling on cookies
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in 1 ½ cups chopped peppermint bark and chocolate chips.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with flaked sea salt.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. While the cookies are cooling on the baking sheet, Gently push the remaining ½ cup of peppermint bark chunks into the tops of the cookies for decoration. Transfer cookies to a wire cooling rack and cool completely.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod