This Peppermint Bark Cookies recipe, modified from a holiday Bake from Scratch issue, is the first in a small series of such experiments.
One thing I’ll say straight up: peppermint bark can be expensive, and this recipe will look much prettier with nicer bark. I used cheap Palmer Peppermint Bark from Dollar Tree for this recipe, and it doesn’t look as nice as my other experiments.
That said, the cheap stuff can still make tasty cookies. These morsels are soft, chewy, and loaded with chocolate and peppermint flavor. They make for a great holiday treat. If you want to make them year-round, stock up on peppermint bark while you can get it–if you’re lucky, score some on clearance right after Christmas.
Bready or Not: Peppermint Bark Cookies
These chewy cookies are imbued with chocolate and peppermint. Note that the dough needs to be chilled for at least a few hours prior to baking. Modified from Bake from Scratch November/December 2023.
Equipment
- plastic wrap
- parchment paper
- large cookie scoop
Ingredients
- 1 cup unsalted butter (2 sticks) softened
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 10 ounces peppermint bark chopped, divided
- 1 cup semisweet chocolate chips
- flaked sea salt for topping optional
Instructions
- In a large bowl, beat together butter and sugars until they are light and fluffy. Add the eggs one at a time, followed by the vanilla.
- In another bowl, combined the flour, baking powder, kosher salt, and baking soda. Gradually add the dry ingredients into the wet, beating until just combined. Measure out 1 cup of the peppermint bark and add that to the dough, folding it in. Add the chocolate chips and fold in.
- Wrap dough in plastic wrap and stash in the fridge for at least 2 hours, or up to 3 days.
- Preheat oven at 375 degrees. Place parchment paper on a baking sheet.
- Use cookie scoop to dole out dough, spaced out, on cookie sheet.
- Bake for 10 to 12 minutes, until cookies are set and turning golden brown. Immediately press a piece or two of the reserved peppermint bark onto each round. Add a small pinch of flaked sea salt to each, if desired. Let set until bark pieces solidify, then transfer to a cooling rack.
- Store cookies in a sealed container up to 4 days.
