How to make peppermint bark chocolate chip cookies?
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Peppermint Bark Chocolate Chip Cookies
- 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
- 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.
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
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.
Loved baking these cookies for Christmastime! The peppermint flavor was so festive but not overpowering.