Peppermint Bark Chocolate Chip Cookies
Combine two of my favorite Christmas loves (peppermint and cookies) and you’ve got these chewy Peppermint Bark Chocolate Chip Cookies that are soft in the centers with buttery edges. Every single bite of these peppermint chocolate cookies are filled with minty goodness.
Servings: 12 cookies
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 tsp peppermint extract
- 1 tsp vanilla extract
- 1/2 tsp espresso powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 2/3 cups all purpose flour
- 1 Tbsp cornstarch
- 2 Tbsp crushed candy canes, finely crushed*
- 1/2 cup peppermint bark, chopped (plus more for putting on top)
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate chips
- Sea Salt, for sprinkling
Instructions
- Preheat the oven to 350 degrees.* Line a large baking sheet with parchment paper (I usually need to make this dough in two batches since I can only fit about 6 cookies on my baking sheet.)
- With a stand mixer or hand mixer, beat the butter until it is light and fluffy. Next, add in the sugar and brown sugar, beating until combined.
- Add in the egg, and beat until combined.
- Next, add in the peppermint extract and vanilla extract, mixing until combined.
- Add in the espresso powder, baking soda, and salt. Mix until combined.
- Next, add in the flour and cornstarch, mixing until combined.
- Lastly, add in the crushed candy canes, chopped peppermint bark, and chocolate chips (both semi-sweet and dark chocolate). Once combined, use a large cookie scoop to scoop the dough and place evenly apart on the prepared baking sheet.
- Bake for 13-15 minutes, or until the cookies are just set in the centers.
- Once the cookies are cooling, add extra peppermint bark on top and a sprinkling of sea salt on top, if desired.
Notes
Candy Canes: You want the candy canes to be pretty finely crushed so I suggest using a food processor. However, you can put them in a ziplock bag and crush with a rolling pin if you don’t have a food processor.
Baking Temperature: Baking at 350 degrees will yield cookies with soft and chewy centers with a slightly crisp, buttery edge. However, you can also bake at 375 degrees, which will yield a more caramelized cookie with a crunchier edge and chewy center, if you prefer that texture.