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Best Peppermint Bark Chocolate Chip Cookies

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These Best Peppermint Bark Chocolate Chip Cookies are soft and chewy with slightly crispy edges, packed with semi-sweet and white chocolate chips and crushed candy canes. They’re a festive, crowd-pleasing holiday treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
  • ½ cup crushed candy canes or peppermint candies (about 4–5 regular-sized candy canes)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes with a stand mixer or 3-4 minutes with a hand mixer. Scrape down the sides of the bowl halfway through.
  3. Crack both eggs into a small bowl first, then add them one at a time to the butter mixture, beating well after each addition. Add the vanilla extract and peppermint extract and mix on low speed until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed. Add about a third at a time, mixing just until the flour disappears before adding more. Stop mixing as soon as no white streaks remain. Scrape up any flour from the bottom of the bowl with a spatula and fold it in gently.
  6. Add the semi-sweet chocolate chips, white chocolate chips, and crushed candy canes. Use a rubber spatula to fold everything together until evenly distributed. The dough will be thick and slightly sticky.
  7. Using a cookie scoop or tablespoon, portion out rounded balls of dough about 1.5 tablespoons each. Place them on the prepared baking sheets about 2 inches apart.
  8. Bake one sheet at a time on the center rack for 10-12 minutes, rotating the pan halfway through. The cookies are done when the edges are set and lightly golden but the centers still look slightly soft and puffy.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool completely between batches.

Notes

Don’t overmix the dough to avoid tough cookies. Use only 1 teaspoon of peppermint extract—too much will taste like toothpaste. Crush candy canes into small pea-sized pieces. Room temperature ingredients are important for proper texture. Bake one sheet at a time for even results. Cookies taste even better the next day as flavors meld.

Nutrition

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

Find it online: https://lumalunch.com/best-peppermint-bark-chocolate-chip-cookies-recipe/