Peppermint Bark Chocolate Chip Cookies
If you’re on the hunt for a festive twist on the classic chocolate chip cookie, look no further than these Peppermint Bark Chocolate Chip Cookies. Bursting with the cool essence of peppermint and the rich combination of semi-sweet and white chocolate chips, these cookies bring holiday cheer with every bite. Perfectly soft and chewy, with a delightful crunch from crushed peppermint candies sprinkled on top, they’re sure to become a seasonal favorite. Whether you’re baking for a holiday party or treating yourself to a sweet moment, these cookies deliver the perfect balance of chocolatey goodness and refreshing peppermint flavor.
Why This Peppermint Bark Chocolate Chip Cookies Stands Out
What sets these Peppermint Bark Chocolate Chip Cookies apart is the harmonious blend of classic cookie dough with the unmistakable festive flair of peppermint. Incorporating both semi-sweet and white chocolate chips creates a luscious contrast of flavors and textures that melt beautifully in your mouth. The addition of peppermint extract—not overpowering but just right—gives the cookies a subtle minty brightness that complements the rich chocolate perfectly. Plus, the crushed peppermint candies on top add a delightful crunch and vibrant holiday look, making these cookies as visually appealing as they are delicious.
This recipe balances sweetness and spice without being overly sugary or artificial. It’s straightforward enough for bakers of all levels yet yields results that feel like they came from a gourmet bakery. And if you adore classic treats like Peppermint Bark, these cookies are a wonderful way to enjoy those flavors in a new form.
Your Shopping Guide
- Unsalted Butter: Use softened, not melted, to ensure the perfect cookie texture.
- Granulated Sugar & Brown Sugar: The mix of these sugars provides moisture and chewiness.
- Large Eggs: Bind the ingredients and add richness.
- Pure Vanilla Extract: Enhances the overall flavor profile.
- All-Purpose Flour: The foundation of the cookie dough.
- Baking Soda: Helps the cookies rise just enough for softness.
- Salt: Balances sweetness and enhances flavors.
- Semi-Sweet Chocolate Chips: Classic chocolate flavor with slight bitterness.
- White Chocolate Chips: Adds creamy sweetness and visual contrast.
- Peppermint Extract: Adds refreshing mint flavor without overpowering.
- Crushed Peppermint Candies: For topping – use candy canes or peppermint hard candies.
Cook’s Kit
- Mixing Bowls: For combining wet and dry ingredients separately.
- Electric Mixer or Hand Mixer: Makes creaming butter and sugar easier.
- Measuring Cups & Spoons: For precise ingredient amounts.
- Spatula: For scraping the bowl and folding in chips.
- Baking Sheets: Non-stick or lined with parchment paper.
- Cooling Rack: To cool cookies evenly and prevent sogginess.
- Food Processor or Rolling Pin: To crush peppermint candies finely.
From Start to Finish: Peppermint Bark Chocolate Chip Cookies
Step 1: Prep Your Ingredients
Start by softening 1 cup of unsalted butter at room temperature. While waiting, measure out 1 cup each of granulated sugar and packed brown sugar, 3 cups of all-purpose flour, and your chocolate chips. Crush your peppermint candies using a food processor or place them in a zip-top bag and gently crush with a rolling pin. Set these aside for topping later.
Step 2: Cream Butter and Sugars
In a large bowl, use your mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-4 minutes on medium speed. This step is essential for that perfect chewy texture.
Step 3: Add Eggs and Flavorings
Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then add 2 teaspoons of vanilla extract and ½ teaspoon of peppermint extract for that signature minty note. Mix just until combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the 3 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed or folding by hand to avoid overmixing.
Step 5: Fold in Chocolate Chips
Gently fold in 1 cup of semi-sweet chocolate chips and 1 cup of white chocolate chips. This dual chocolate combo creates the luscious texture and flavor that makes these cookies stand out.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C). Use a cookie scoop or tablespoon to drop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
Step 7: Add Peppermint Candy Topping
Immediately after removing the cookies from the oven, sprinkle the tops with crushed peppermint candies. The residual heat will slightly melt the candies, helping them stick.
Step 8: Cool and Enjoy
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This ensures they set perfectly while staying chewy inside.
Variations for Dietary Needs
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Dairy-Free: Use a plant-based butter alternative and dairy-free chocolate chips.
- Lower Sugar: Reduce granulated sugar to ¾ cup and brown sugar to ½ cup, but keep an eye on texture.
- Nut-Free: This recipe is naturally nut-free, but always check chocolate chips for cross-contamination.
Pro Perspective
From a baking expert’s point of view, the key to perfect Peppermint Bark Chocolate Chip Cookies lies in the balance of ingredients and timing. Be sure not to overmix your dough once the flour is added; overworking the dough can lead to tough cookies. Also, keep your butter softened but not melted to achieve the ideal crumb.
Using both semi-sweet and white chocolate chips is a game-changer, offering a dynamic flavor experience that elevates the cookie beyond the everyday. The peppermint extract should be added carefully—too much can overpower the chocolate, so stick to the ½ teaspoon guideline unless you want a bolder mint flavor.
If you love the flavor combination, you might also enjoy trying the Maple Tahini Chocolate Chip Cookies for another unique spin on classic chocolate chip cookies.
Best Ways to Store
Once fully cooled, store your Peppermint Bark Chocolate Chip Cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
If stacking cookies, place parchment paper between layers to prevent sticking. Avoid refrigerating as it can dry them out.
Ask & Learn
Can I substitute peppermint extract with something else?
Yes! If you don’t have peppermint extract, a small amount of crushed peppermint candies mixed into the dough can add flavor. However, peppermint extract provides a more consistent and potent mint flavor.
Why are my cookies spreading too much?
This usually happens if the butter is too soft or melted, or if the dough is too warm when baked. Chill your dough for 15-30 minutes before baking to prevent excessive spreading.
Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Milk chocolate chips will make the cookies sweeter and creamier. Just be mindful of the overall sweetness if you also use white chocolate chips.
How do I get the peppermint candies to stick to the cookies?
Sprinkle crushed peppermint candies on the cookies immediately after they come out of the oven while they’re still warm. The heat softens the candies slightly, helping them adhere.
Similar Recipes
- Peppermint Bark – The classic chocolate and peppermint treat that inspired these cookies.
- Maple Tahini Chocolate Chip Cookies – A unique twist on classic chocolate chip cookies with rich, nutty flavors.
Wrap-Up
Baking these Peppermint Bark Chocolate Chip Cookies is like capturing the magic of the holiday season in a single bite. The fusion of peppermint, semi-sweet, and white chocolate chips creates a festive cookie that’s both nostalgic and fresh. With simple ingredients, a straightforward process, and the ability to customize for various dietary needs, this recipe is a winner for any home baker. Don’t forget to crush those peppermint candies for the perfect finishing touch that makes these cookies truly shine!
Whether you’re gifting them, sharing at gatherings, or enjoying with a cozy cup of cocoa, these cookies bring warmth and joy. So, preheat your oven and dive into a batch of these irresistible cookies today!
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Peppermint Bark Chocolate Chip Cookies
Ingredients
Equipment
Method
- Start by softening 1 cup of unsalted butter at room temperature. While waiting, measure out 1 cup each of granulated sugar and packed brown sugar, 3 cups of all-purpose flour, and your chocolate chips. Crush your peppermint candies using a food processor or place them in a zip-top bag and gently crush with a rolling pin. Set these aside for topping later.
- In a large bowl, use your mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes on medium speed.
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then add 2 teaspoons of vanilla extract and ½ teaspoon of peppermint extract. Mix just until combined.
- In a separate bowl, whisk together 3 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed or folding by hand to avoid overmixing.
- Gently fold in 1 cup of semi-sweet chocolate chips and 1 cup of white chocolate chips.
- Preheat your oven to 350°F (175°C). Use a cookie scoop or tablespoon to drop dough balls onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, or until edges are golden but centers remain soft.
- Immediately after removing the cookies from the oven, sprinkle the tops with crushed peppermint candies. The residual heat will slightly melt the candies, helping them stick.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Use plant-based butter and dairy-free chocolate chips for a dairy-free version.
- Reduce sugars for a lower sugar option, but watch texture carefully.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Chill dough before baking to prevent spreading.
