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Peppermint Bark Chocolate Chip Cookies

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These chunky, slightly messy cookies studded with chunks of peppermint bark and melty chocolate chips are pure, unpretentious joy. Perfect for holiday baking with kids, they come together in about 30 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed brown sugar (dark preferred)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semisweet chocolate chips
  • 1 cup (about 180g) chopped peppermint bark
  • 1/2 cup (about 60g) crushed candy canes (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  3. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add flour mixture to butter mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in chocolate chips and chopped peppermint bark using a spatula.
  7. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  8. Sprinkle a pinch of crushed candy canes onto each dough ball and press gently to adhere.
  9. Bake for 10-12 minutes, rotating pans halfway through. Edges should be golden brown, centers slightly underdone.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. Don’t overmix the dough. Cookies are better slightly underbaked. Crush candy canes into a mix of fine dust and small chunks. Let cookies cool on baking sheet for 5 minutes before transferring. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: peppermint bark, chocolate chip cookies, holiday cookies, Christmas cookies, kid-friendly, easy cookies

Find it online: https://flurpchef.com/peppermint-bark-chocolate-chip-cookies-the-best-kid-approved-treat/