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Chocolate Peppermint Bark Cookies are dark chocolate cookies with chocolate, white chocolate, and peppermint chips mixed in throughout.
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An Easy One-Bowl Chocolate Cookie with Delicious Holiday Mix-Ins
This easy Chocolate Peppermint Bark Cookie recipe is a great addition to any holiday cookie tray.
Rich, dark chocolate cookies are loaded with both dark and white chocolate chips, plus peppermint bits throughout. Every bite is a full of minty chocolate, and these cookies are sweet – but not too sweet.
(I bet Santa would love to see these cookies left for him along with a glass of milk on Christmas Eve!)😉
We found this recipe on the back of a package of Ghirardelli Peppermint Bark Mix-Ins. Everyone in our family loves them – and they were SO easy to make – so we wanted to share the recipe with all of you.
(This is not a sponsored post for Ghirardelli, although we are fans of their products.)
Why you'll love Chocolate Peppermint Bark Cookies
- The combination of flavors – chocolate and peppermint – are so good together.
- They are super easy to make. No stand mixer is needed; just mix together by hand.
- You can make these ahead of time and freeze until you are ready to serve for the holidays.
Key Ingredients & Substitutions
- Unsalted butter
- Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- Brown Sugar – The original recipe recommended dark brown sugar but we haven’t noticed a huge difference when using light brown sugar.
- Granulated Sugar
- Eggs
- Baking Soda
- Kosher Salt
- All-Purpose Flour
- Ghirardelli Peppermint Bark Mix-Ins – Or a combination of dark chocolate chips, white chocolate chips, and crushed candy canes.
Special Tools Needed
- Cookie Baking Sheets – We prefer to use insulated cookie sheets like this.
- Parchment Paper Sheets
- Large Glass Mixing Bowl – Must be microwave-safe.
- Microwave
- Large Spatula – This is our favorite brand.
- Danish Dough Whisk – Optional, but it works really well to mix this cookie dough.
- Various Measuring Cups and Spoons
- Cookie Scoop – We used this 4-teaspoon size.
- Cooling Rack
- Cookie Spatula
How do I make Chocolate Peppermint Bark Cookies?
- Melt bittersweet chocolate chips and butter together in a large mixing bowl.
- Add both sugars and stir to combine.
- Stir in one egg at a time, mixing well after each addition.
- Add baking soda and salt and mix again.
- Add flour and mix well to combine – but don’t over mix.
- Pour in the peppermint bark mix-ins. Stir to evenly disburse throughout the cookie dough.
- Scoop the dough onto parchment-lined cookie sheets. Note that these cookies spread some as they bake, so leave at least 2-inches between each scoop of dough.
- Bake until slightly firm around the edges and still slightly soft in the middle.
- Cool on the cookie sheet for about 5 minutes, then move to a cooling rack to finish cooling.
Tips & Tricks
If you can’t find the Ghirardelli Peppermint Bark Mix-Ins at your local supermarket (we found them in the seasonal aisle at Target too) you could use a combination of 1/3rd cup dark chocolate chips, 1/3rd cup white chocolate chips, and 1/3rd cup crushed candy canes instead.
Frequently Asked Questions
- Can I make Chocolate Peppermint Bark Cookies ahead of time? Yes – these cookies freeze nicely so you can bake them ahead of the holidays, then thaw when you are ready to celebrate the holiday season.
- How do I store leftovers? Store these cookies in an air-tight storage container for up to four days, or freeze for longer storage.
You might like these other Peppermint Recipes:
Click here for more delicious Cookie Recipes!
Chocolate Peppermint Bark Cookies
Chocolate Peppermint Bark Cookies are dark chocolate cookies with chocolate, white chocolate, and peppermint chips mixed in throughout.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 32 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
Ingredients
Scale
1 stick (8 tablespoons) unsalted butter
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
3/4 cup dark brown sugar, lightly packed
1/3 cup granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon kosher salt
1 3/4 cups all-purpose flour
1 8-ounce bag Ghirardelli Peppermint Bark Mix-Ins (or a combination of dark chocolate chips, white chocolate chips, and crushed candy canes)
Instructions
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper. Set aside.
- Add butter and bittersweet chocolate chips to a large microwave-safe bowl. Microwave on high in 30 second intervals, stirring the chocolate and butter after each interval, until the chocolate and butter are fully melted and combined.
- Add brown sugar and granulated sugar. Stir to combine.
- Add eggs, one at a time, mixing well after each egg is added.
- Add baking soda and salt. Mix again.
- Add flour then mix well to combine.
- Pour in the Ghirardelli Peppermint Bark Mix-Ins and stir until evenly distributed throughout the cookie dough. (Note that we set some of the mix-ins aside so we could put them on top of the cookies before baking. This is optional.)
- Use a 4-teaspoon cookie scoop and portion out the cookie dough onto the cookie sheet. These cookies do spread a bit as they bake so leave about 2-inches between the dough scoops.
- Optional step: Place the chocolate, white chocolate, and peppermint chip pieces that you set aside from step eight and place on top of each cookie before you bake them. This will ensure that the tops of your cookies will show all three mix-ins once they are baked.
- Bake for 9 to 11 minutes. The edges should be slightly firm, and the centers will still be slightly soft.
- Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a rack to cool completely.
- Repeat with the remainder of the cookie dough.
Last updated: December 2, 2024
