Preheat the oven to 350°F. Line a large baking sheet with a Silpat or parchment paper and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and 1 teaspoon sea salt. Set the dry mixture aside.

In a stand mixer fitted with the paddle (or using a hand mixer), cream the butter, light brown sugar, and granulated sugar together until combined and slightly lighter in color, about 1 minute.

Add the eggs and vanilla extract to the butter-sugar mixture and mix until just combined, scraping the bowl as needed.

With the mixer on low speed, gradually add the dry ingredients and mix until just incorporated; stop when no streaks of flour remain.

Fold in 1 1/2 cups chopped peppermint bark and the semi-sweet chocolate chips with a spatula until evenly distributed.

Using about 2 tablespoons of dough for each cookie, form dough balls and place them on the prepared baking sheet about 2 inches apart.

Lightly sprinkle the tops of the dough balls with flaked sea salt.

Bake the cookies for 10–12 minutes, or until the edges are just turning golden and the centers are set.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 2–3 minutes. While they are still warm, gently press the remaining 1/2 cup chopped peppermint bark pieces into the tops of the cookies for decoration.

Transfer the cookies to a wire cooling rack and cool completely before serving.