Chocolatey cookies loaded up with the flavors of the season make these Peppermint Bark Cookies perfect this holiday season! Tons of peppermint flavor which pairs perfectly with these rich chocolate cookies!
Let’s start with the most important part of these Peppermint Bark Cookies: the Peppermint Bark!
Peppermint bark has to be one of my favorite things about the holiday season!
For those that don’t know (and you should really try it), peppermint bark is a mixture of white and milk chocolate with bits of peppermint sprinkled in. Most of the time, the milk chocolate is on the bottom and a thin layer of white chocolate is spread on top with a sprinkle of peppermint. It is an absolutely delicious flavor combination.
Peppermint bark definitely doesn’t last long in my house.
Making peppermint bark yourself is super easy to do, but there’s a ton of really good quality store-bought options as well! I usually go for the store-bought variety!
Extra chocolate is a must
I don’t think there will ever be a time that I don’t add extra chocolate.
I mean, it’s the holidays right? It’s the time to chocolate splurge.
Adding the extra bits of chocolate chips adds a delicious melty quality to these cookies that really takes them to the next level. I love that the chocolate chips blend into the chocolate cookie so you don’t know you’re about to get a bite of one until you taste the melty chocolate chip and it’s such a wonderful surprise.
I used semi-sweet chocolate chips since there’s a lot of sweetness in the cookie plus the addition of the peppermint bark! Dark chocolate would also be a delicious flavor contrast!
Let’s take a look at the ingredient list for a second!
- Cocoa Powder
- Baking Soda
- Baking Powder
- Brown Sugar
- 2 Eggs
- Vanilla Extract
- Peppermint Bark
- Chocolate Chips
These cookies have a lot of the basic cookie ingredients, like the flour, sugar, baking soda/powder, and, of course, salt!
I know that the cookies are chocolate cookies, but please don’t forget to add the vanilla! Vanilla is crucial for making really flavorful cookies!
The peppermint bark and chocolate chips are my favorite part of this recipe! Feel free to really load up these cookies with that chocolate! I believe that you can never add too much chocolate!
Tips and tricks for these Peppermint Bark Cookies
One of my biggest tips for this recipe is to try not to eat all the of the peppermint bark before adding it to the cookies…
Did anyone else struggle with that!? I had to remind myself that I needed it for the cookies! But who can resist peppermint bark!?
On a more realistic note, these cookies do spread out in the oven so I like to leave about 2 inches of space between the cookies on the baking sheet.
If the cookies spread into a funky shape, you can use a large round cookie cutter to fix it! As soon as they come out of the oven, place the cookie cutter over them and swirl it around to help push the cookies into a round circular shape! I do this so many times! Cookies can spread into some funky shapes in that oven!
Ah, peppermint bark and cookies were literally made to go together.
Although I personally believe peppermint bark goes with everything.
Peppermint Bark Cookies
- 1 3/4 cup Flour
- 3/4 cup Cocoa Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- A Sprinkle of Salt
- 1/2 cup Sugar
- 1/2 cup Brown Sugar packed
- 1/2 cup Butter softened
- 2 Eggs
- 1/4 cup Milk
- 1 teaspoon Vanilla Extract
- 1/2 cup Chocolate Chips semisweet
- 1/2 cup Peppermint Bark chopped
- Preheat oven to 350 degrees.
- In a large bowl,mix together flour, cocoa powder, baking soda, baking powder, and salt. Whisk together and set aside.
- In the bowl of a stand mixer, cream together butter, sugar, and brown sugar.
- Add in one egg at a time, waiting until each egg has been fully incorporated.
- After the eggs have been added in, add in the milk.
- Then, slowly add in the dry ingredients.
- Add in chopped peppermint bark and chocolate chips, stir together.
- Using a small cookie scoop, place dollops of the batter onto a parchment paper-lined baking sheet about two inches apart.
- Bake in the oven for about 10-12 minutes, or until a toothpick inserted comes out clean.