These Peppermint Bark Cookies are like brownies in cookie form. They are thick, gooey cookies full of chocolate. They have chopped up peppermint squares in them as well. These minty chocolate cookies are the perfect cookie to add to your cookie gift box this holiday season!
Every bite of these cookies is filled with minty peppermint and thick chocolate. If you're a fan of mint chocolate, you will love these cookies.
All of the ingredients get mixed together in one bowl with no chill time. There's also no electric mixer required, making it even easier to bake!
For more holiday cookie recipes, try Hot Chocolate Cookies, Oreo Peppermint Chocolate Chip Cookies, and Salted Pistachio Dark Chocolate Chip Cookies.
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Why this recipe works
Thick, gooey cookie - These cookies remind me of brownies. They are thick and very fudgy.
Peppermint bark - Filled with melted pieces of peppermint bark in every bite.
Cookie boxes - Perfect recipe to bake for holiday cookie swaps and cookie boxes.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – I always use unsalted for baking. Make sure it is melted and cooled. If it is too warm, the cookies will spread too much in the oven.
Brown sugar - I used light brown sugar, but dark works as well.
Chocolate chips - I used semi-sweet chocolate chips. You can also use dark chocolate, but milk or white would be to sweet.
Eggs - Remove 2 hours before baking.
Peppermint bark – I found mine at my local grocery store. I used these Ghirardelli squares. If you can't find them, try using Mint Kisses or any other kind of chocolate.
Step by step instructions
Here is how to make and bake these peppermint bark cookies. You will need a tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Mix butter and sugars. Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla, egg yolk, and egg.
Step 2 – Add in dry ingredients. Fold in flour, cocoa powder, baking powder, and salt.
Step 3 – Mix in add-ins. Next, add in the chocolate chips and chopped up peppermint bark squares.
Step 4 - Scoop and bake. Roll the cookies into 10 equal balls and bake 5-6 at a time for 10-12 minutes. Once baked, remove them from the oven and drop the pan on the counter 2-3 times. This will help them spread out a bit more.
Cool on a wiring rack, and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
- If the dough is to soft to form cookie dough balls with, chill for 30 minutes.
- To elevate this recipe, brown the butter.
FAQ
Can I double this recipe?
Absolutely! Just click the 2x on the recipe card below.
Can I use dark brown sugar?
Yes! Just don't use white sugar. It will change the texture.
Do I have to add in the peppermint bark?
Nope! Feel free to add in whatever add-ins you'd like. These cookies would taste fantastic as a simple fudgy cookie on it's own!
My cookies aren't spreading?
These are meant to be a thicker cookie, hence they won't spread that much in the oven. I tapped my cookies on the counter a few times immediately after baking, and suggest you do the same to help them spread a bit!
Check out these recipes
- Classic Cranberry Orange Muffins
- Gingerbread Oatmeal Cookies
- Christmas M&M Oatmeal Bars
- Bakery Style Cranberry Orange Muffins
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Peppermint Bark Cookies
Ingredients
- 1/4 cup butter melted
- 3/4 cups light brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1 cup flour spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp baking powder
- 9 Ghirardelli Peppermint Bark Squares chopped
- 1/3 cup semi-sweet chocolate chips
Equipment
Instructions
- Preheat the oven to 350F (177°C) and line two cookie sheets with parchment paper. Set aside.
- Melt the butter using a double boiler method or in the microwave. As it cools, prep the rest of your ingredients.
- In a large bowl, add cooled melted butter and brown sugar. Whisk together.3/4 cups light brown sugar, 1/4 cup butter
- Add in egg and vanilla and continue whisking.1 egg, 1 tbsp vanilla
- Add in flour, cocoa powder, baking powder, and salt. Using a spatula, fold until a soft dough forms.1 cup flour, 1/2 cup unsweetened cocoa powder, 1/4 tsp salt, 1 tsp baking powder
- Toss in chopped Ghirardelli squares and chocolate chips. Mix in a few times.9 Ghirardelli Peppermint Bark Squares, 1/3 cup semi-sweet chocolate chips
- Using a cookie scooper, scoop 5-6 cookies per prepared baking tray.
- Bake the cookies for 10-12 minutes. When ready, remove from oven and tap a few times against your countertop. This will help spread the cookies a bit.
- Allow to cool, and enjoy!
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