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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

Servings: 32


  • Large Mixing Bowl


  • 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.