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Best Easy Peppermint Bark Chocolate Chip Cookies

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Soft and chewy chocolate chip cookies loaded with peppermint bark and chocolate chips, topped with extra peppermint bark for a festive crunch. No chilling required and ready in under 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 1/2 cups chopped peppermint bark, divided
  • 1/4 cup crushed candy canes (optional, 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 mixing bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  3. Add eggs one at a time, beating well after each. Add vanilla extract and peppermint extract, beat until just combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add flour mixture to wet ingredients in three batches, mixing on low speed just until combined. Do not overmix.
  6. Switch to a rubber spatula. Gently fold in chocolate chips and 1 cup of chopped peppermint bark. Reserve remaining 1/2 cup for topping.
  7. Using a cookie scoop (about 2 tablespoons), portion dough and place 2 inches apart on prepared baking sheets. Do not flatten.
  8. Press a few pieces of reserved chopped peppermint bark onto the top of each dough ball. Sprinkle with crushed candy canes if using.
  9. Bake one sheet at a time in center of oven for 10-12 minutes, until edges are golden brown and centers still look slightly underdone.
  10. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For perfectly round cookies, use a round cookie cutter or glass rim to gently scoot edges into a circle while still warm. If dough feels too soft, chill for 10 minutes before scooping. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in container to keep soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: peppermint bark, chocolate chip cookies, Christmas cookies, holiday cookies, easy cookies, no chill cookies

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