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–+ servings
Three peppermint bark chocolate chip cookies topped with chocolate chips, peppermint bark pieces, and candy cane pieces.
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5 from 1 vote

Peppermint Bark Chocolate Chip Cookies

These peppermint bark chocolate chip cookies are one of the best Christmas cookies, with chopped up peppermint bark, and chocolate chips in every bite.
Course: Dessert
Cuisine: American
Keyword: mint, Peppermint Bark Chocolate Chip Cookies
Servings: 32

Equipment

  • Large Mixing Bowl

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

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.