These peppermint bark chocolate chip cookies are one of the best Christmas cookies, with chopped up peppermint bark, and chocolate chips in every bite.
**These peppermint bark chocolate chip cookies are sponsored by Ghiradelli, but all opinions are my own.
Holiday baking is one of my favorite things about this time of year. Smelling some delicious cookies baking in the oven, and then eating them warm, while watching a Christmas movie with my sweet boys (and now girl!) or while watching the snow fall outside and we stay warm inside by the fire. There isn’t much better than that.
These peppermint bark chocolate chip cookies are one of my favorite holiday cookies. They’re not only easy to make, but they’re so delicious, and so pretty too!
Everyone loves chocolate chip cookies, and these peppermint bark chocolate chip cookies are such a fun holiday twist on the original. They’re extra easy and delicious thanks to Ghirardelli Chocolate. Who lets be honest, we all know is so tasty to eat on its own! Their peppermint bark squares and chocolate caramel squares are one of my favorite treats to eat.
I grabbed everything I needed to make these cookies from Walmart using their grocery pickup because it makes it so easy to get my groceries without dragging my three kids out into the cold, and then throughout the store.
For these cookies I used a 7.9oz package of Ghiradelli Peppermint Bark Squares and half a bag of their Ghiradelli Bittersweet Chocolate Chips. I chopped up the peppermint bark squares, and combined with the rich chocolate chips. They’re great served with a glass of milk.
The hardest part about making these cookies is not eating all the peppermint bark squares as you’re making up the cookie dough.
How to make peppermint bark chocolate chip cookies?
These peppermint chocolate chip cookies start out like any other. You’ll cream together your butter with white and brown sugars till they’re nice and creamy. Then you’ll add in your eggs and vanilla extract. You can also add in peppermint extract which I do sometimes to make them extra delicious, and Christmassy.
Then you’ll add in the dry ingredients. You’ll need the typical flour, baking soda, and salt. Stir them into the egg and butter mixture until you have a nice and soft dough. Then you’ll fold in the chopped peppermint bark squares, and chocolate chips.
Roll the cookies up into balls that are about two tablespoons each in size. Bake the cookies till they’re nice and lightly golden and the tops are set.
Then Top each cookie with a few extra pieces of chopped Ghirardelli Peppermint Bark Squares, and Ghirardelli chocolate chips. I sometimes like to sprinkle them immediately with chopped peppermint candies, which will stick to the melty chocolate and add a little nice crunch to the cookies. I don’t add them to the cookies before baking because they melt in the oven and can make a bit of a mess. And sometimes I leave them off completely, because the cookies are delicious without them too.
Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely, or enjoy them warm, with a glass of milk while watching your favorite Christmas movies.
These peppermint bark chocolate chip cookies are the perfect Christmas cookies. They’re so good for enjoying for a nighttime treat while watching a Holiday movie. Wrapping up a few up on a plate or in a bag and deliver some to your neighbors, or set some out on a plate with a cup of milk for Santa Clause.
They’re such a delicious, chewy cookie, packed full of the flavors of Christmas in every bite. These peppermint bark chocolate chip cookies are bound to get you in the holiday spirit.
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Peppermint Bark Chocolate Chip Cookies
Servings 32
These peppermint bark chocolate chip cookies are one of the best Christmas cookies, with chopped up peppermint bark, and chocolate chips in every bite.
Ingredients
- 1 cup butter (2 sticks, softened)
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract (optional)
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup Ghiradelli Bittersweet Chocolate Chips
- 7.9 oz Ghiradelli Peppermint Bark Squares (unwrapped and chopped up)
- 1/4 cup chopped candy cane pieces
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 350 degrees.
- Cream together the butter, brown sugar, and white sugar in a large mixing bowl for about 2 minutes till nice and light and fluffy.
- Add in the eggs and vanilla extract (and peppermint extract, if using). Stir to combine.
- Add in the flour, baking powder, baking soda, and salt and mix till you have a soft dough.
- Fold in the Ghiradelli Chocolate Chips and Ghiradelli Peppermint Bark Square Pieces.
- Scoop cookie dough into 2 TBS sized balls, and roll the balls. Place them on a cookie sheet. About 9 per sheet.
- Bake for 8 to 10 minutes until the tops start to set.
- Place a couple Ghiradelli chocolate chips and Ghiradelli Peppermint Bark Square Pieces on top of each cookie, for looks.
- Sprinkle cookies with chopped candy cane pieces
- Allow cookies to cool for 5 minutes on cookie sheet. Then remove to a cooling rack to cool completely.
Caroline says
I made these cookies last night and they spread terribly. I’m not sure what could have gone wrong. I followed the recipe exactly and weigh all my ingredients
Aimee says
I’m sorry that happened! If you only made one pan worth you can try chilling the remaining dough, or add a bit more flour to it and they shouldn’t spread so much.
Katie says
Loved baking these cookies for Christmastime! The peppermint flavor was so festive but not overpowering.