Name: Recipe "Peppermint Bark Chocolate Chip Cookies"
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 3 cup all-purpose flour; 1.5 tsp baking powder; 1 tsp baking soda; 1 tsp sea salt; 1 cup unsalted butter (at cool room temperature); 1.5 cup light brown sugar; 0.5 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 2 cup chopped peppermint bark; 1 cup semi-sweet chocolate chips; flaked sea salt (for sprinkling on cookies)

Sharing a chocolate theme with this one: Chocolate Chip Zucchini Bars, Cheesecake Truffle Brownies, and Orange Chocolate Chip Cookies.

The Secret Behind These Peppermint Bark Cookies

I look forward to that first tin of peppermint bark every December. It tastes like Christmas in every bite, and I can’t stop snacking on it. So I started chopping it up and folding it into chocolate chip cookie dough. The result? A cookie that gets the festive mint-chocolate combo from the bark plus extra chocolate chips and a sprinkle of flaky sea salt. It’s the kind of Christmas cookie that disappears fast.

Why These Peppermint Bark Cookies Stand Out

You get three textures in every bite: crisp edges, soft centers, and crunchy peppermint bark pieces.
The flaky sea salt on top balances the sweetness and makes the mint flavor pop.
They’re super festive without any complicated decorating, just press extra bark on top after baking.

Key Ingredients for Peppermint Bark Cookies

Peppermint bark: The star ingredient. Use your favorite store-bought brand. Chop it into small pieces, aim for ¼-inch chunks. Reserve some for pressing on top after baking.
Semi-sweet chocolate chips: They add extra chocolatey goodness. You can substitute dark or milk chocolate chips if you prefer.
Flaky sea salt: The finishing touch. It balances the sweet and minty flavors. Don’t skip it, kosher salt works in a pinch but use a little less.

Kitchen Tools for Peppermint Bark Cookies

Stand mixer or hand mixer
Large baking sheet
Silpat baking mat or parchment paper
Wire cooling rack
Sharp knife for chopping peppermint bark

Tips for Making the Best Peppermint Bark Cookies

The key to these cookies is starting with butter that’s cool but spreadable, if it’s too soft, the dough will spread too much. Mix the dry ingredients just until they disappear, no more. You’ll need 2 cups of chopped peppermint bark: stir 1½ cups into the dough, then press the remaining ½ cup onto the warm cookies right after baking. That extra layer makes them look gorgeous. And don’t skip the flaked sea salt, it cuts the sweetness and makes the mint and chocolate taste brighter.

Pro Techniques for Peppermint Bark Cookies

For chewier cookies, cream the butter and sugars for just about a minute, beating longer can make them puff up and turn cakey. When you measure your flour, spoon it into the cup and level it with a knife. Scooping directly can pack in too much flour, making the dough dry and the cookies stiff. Chilling the dough isn’t required, but if you have time, an hour in the fridge helps the flavors meld and the cookies hold their shape better.

Creative Variations on Peppermint Bark Cookies

If you’d like to switch things up, try using dark chocolate chips instead of semi-sweet for a deeper cocoa flavor. You could also stir in a handful of white chocolate chips along with the semi-sweet for extra creaminess. No peppermint bark on hand? About 1 cup of crushed candy canes mixed with 1 cup of chocolate chips gives a similar crunch and minty kick, though the cookies will have a slightly different texture. For a gluten-free version, swap the all-purpose flour for a 1-to-1 gluten-free baking blend, the dough might be a bit more delicate, so handle it gently.

How to Serve Peppermint Bark Cookies

These cookies are perfect on a holiday cookie tray alongside gingerbread and sugar cookies. They also make great gifts, stack a few in a clear bag with a ribbon. For serving, a glass of cold milk or a mug of hot chocolate is the obvious match, but they’re also fantastic with a strong cup of black coffee to balance the sweetness.

How to Store Peppermint Bark Cookies

Once the cookies are completely cool, keep them in an airtight container at room temperature. They’ll stay fresh for up to 3 days, if they last that long. A slice of bread in the container can help keep them soft.

To freeze the dough, roll it into balls and place them on a baking sheet in the freezer until firm, then transfer to a freezer bag. They’ll keep for up to 2 months. When you’re ready to bake, put the frozen dough balls directly on a lined baking sheet and add 2-3 minutes to the baking time. Baked cookies also freeze well, store them in an airtight container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

How to Reheat Peppermint Bark Cookies

If you want warm cookies, pop one in the microwave for 10-15 seconds. For a crowd, reheat them in a 300°F oven for about 5 minutes, keep an eye so the peppermint bark doesn’t melt too much.

Peppermint Bark Cookies FAQs

Can I use mint chips or extract instead of peppermint bark?

Peppermint bark provides a unique combination of chocolate and crunchy mint pieces that mint chips don’t have. If you substitute, use 1 cup mint chips and 1 cup white chocolate chips, but the texture will be different. Avoid peppermint extract, it’s too strong and can throw off the dough’s consistency.

Why did my cookies spread too thin?

Cookies often spread too much if the butter is too soft. Start with butter that’s cool to the touch but still pliable. Also, overmixing the dough or using too little flour can cause spreading. Chill the dough for 30 minutes if you’re worried.

Can I freeze the baked cookies?

Yes. Let the cookies cool completely, then place them in a single layer in a freezer bag or airtight container. They’ll keep for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before serving.

What’s the best way to chop peppermint bark without it shattering everywhere?

Use a sharp chef’s knife and cut the bark on a cutting board. Start by cutting the bark into strips, then cut across into small pieces. If the bark is very cold, it might shatter more, let it sit at room temperature for a few minutes first.

Recipe

Peppermint Bark Chocolate Chip Cookies

Peppermint Bark Chocolate Chip Cookies are loaded with chocolate chips, chopped peppermint bark, and a sprinkle of flaky sea salt, everything you want in a festive holiday cookie.

easyVegetarian

20 min

Prep Time

12 min

Cook Time

32 min

Total Time

Servings

American

Cuisine

265 kcal

Calories

Ingredients

Servings

3 cup all-purpose flour
1.5 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup unsalted butter, at cool room temperature
1.5 cup light brown sugar

0.5 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 cup chopped peppermint bark
1 cup semi-sweet chocolate chips
flaked sea salt, for sprinkling on cookies

Instructions

1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
3
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 1/2 cups chopped peppermint bark and chocolate chips.

4
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.
5
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 1/2 cup of peppermint bark chunks into the tops of the cookies for decoration. Transfer cookies to a wire cooling rack and cool completely.

Nutrition (per serving)

265kcal

Calorie breakdown

Protein6%15 kcal

Fat33%91 kcal

Carbohydrates61%164 kcal

How this was calculated — 12 of 12 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2635 kcal

baking powderLeavening agents, baking powder, low-sodium7 kcal

baking sodaLeavening agents, baking soda0 kcal

sea saltSalt, table0 kcal

unsalted butterButter, salted1721 kcal

light brown sugarSugars, brown1368 kcal

granulated sugarSugars, granulated462 kcal

large eggsEgg, whole, raw, fresh3 kcal

pure vanilla extractVanilla extract29 kcal

chopped peppermint barkPeppermint, fresh336 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

flaked sea saltSalt, table0 kcal

Serving size ≈ 73 g · 30 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chocolate, dessert, holiday, nutFree, Oven Baked, peppermint, vegetarian

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