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Easy Peppermint Bark Chocolate Chip Cookies Recipe

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These Easy Peppermint Bark Chocolate Chip Cookies combine a classic chewy chocolate chip base with a cool minty kick and a satisfying crunch from crushed candy canes. They taste like a holiday party in your mouth, but without the fuss of making actual bark.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup crushed candy canes or peppermint candies, plus more for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl once or twice.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and peppermint extract until just combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold in with a spatula until just combined, with a few streaks of flour remaining.
  6. Gently fold in the semi-sweet chocolate chips and 1/2 cup of crushed candy canes using a spatula.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  8. Once chilled, use a cookie scoop or two spoons to portion out rounded tablespoons of dough (about 1.5 tablespoons each). Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
  9. Before baking, press a few extra crushed candy cane pieces onto the tops of each dough ball.
  10. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft and puffy.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Chilling the dough is crucial to prevent flat cookies. For a softer cookie, bake for 10 minutes; for a crisper cookie, bake for 12 minutes. These cookies taste even better the next day.

Nutrition

Keywords: peppermint bark, chocolate chip cookies, holiday cookies, easy cookies, peppermint cookies, candy cane cookies

Find it online: https://forkmila.com/easy-peppermint-bark-chocolate-chip-cookies-recipe/