Chocolate chip cookies with peppermint crust! These chewy chocolate brownie cookies are sprinkled with chunks of peppermint bark. They are the ultimate holiday treat! Best enjoyed by the crackling fire with hot cocoa.
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If this cookie doesn’t capture the seasonal flavor of Christmas, then I don’t know what does!
These peppermint bark chocolate chip cookies are the first to be eaten at a cookie swap and become a holiday staple after the first bite.
Perfect for in-laws, Christmas parties or on a plate for Santa!
peppermint bark
You can buy peppermint bark at any candy store or grocery store, or you can simply make your own peppermint bark.
If you want to make life even easier, just add some white chocolate chips and crushed mints instead of peppermint rind.
These cookies freeze very well unbaked or baked for about a month. If unbaked, freeze all of the dough balls on a single baking sheet until set, then transfer to a freezer bag or storage container. No thawing required before baking; Just add a minute or two to the baking time.
If it’s already baked, make sure it’s completely cooled. Then wrap tightly in aluminum foil and transfer to a freezer bag or container.
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Want more cookies for your cookie bowl?
- chocolate sprinkles
- Walnut snowball cookies
- Thumbprint Cookies
- Gingerbread Cookies
- Holiday Pinwheel Cookies
Check out ALL of our favorite Christmas cookie recipes here!
Chocolate chip cookies with peppermint crust
ingredients
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1 3/4 cups all purpose flour
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3/4 Cup unsweetened cocoa powder
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon Salt
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1 Cup unsalted buttersoftened
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3/4 Cup Brown sugar
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3/4 Cup white granulated sugar
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1 big egg
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1 teaspoon vanilla extract
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above 1 Cup peppermint barkhomemade or store-bought, broken into small chip-sized pieces
method
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Preheat the oven:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
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Combine the dry ingredients:
Sift the flour, baking soda, baking powder, salt and cocoa powder into a bowl and set aside.
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Prepare cookie dough:
Using an electric mixer on medium speed, beat the butter and sugar until completely combined and light in color, about 2 minutes.
Add the egg and vanilla extract until well combined, about a minute. Be sure to scrape the sides and bottom of the bowl halfway through.
With the mixer on medium speed, slowly add the sifted flour mixture to the bowl. Stop once all the flour is incorporated (don’t mix too vigorously).
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Fold in peppermint bark chips:
Using a stiff spatula, fold in the mint bark chips.
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Scoop out the dough:
Take small spoonfuls of the dough and roll between your hands to make 1 inch balls. Arrange a few inches apart on the baking sheet.
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Bake cookies:
Bake for 10 to 12 minutes. Allow to cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
| nutritional information (per serving) | |
|---|---|
| 139 | calories |
| 7g | Fat |
| 18g | carbohydrates |
| 2g | protein |
