Peppermint Bark Chocolate Chip Cookies
User Reviews
4.8
Peppermint Bark Chocolate Chip Cookies
Description
Peppermint Bark Chocolate Chip Cookies are made by creaming butter with brown and granulated sugars, then incorporating eggs and vanilla. Flour, baking powder, baking soda, and sea salt are whisked together and gradually added to the wet ingredients. Peppermint bark pieces and semi-sweet chocolate chips are folded in, providing bursts of minty chocolate throughout the cookies. The dough is portioned into balls, sprinkled with flaky sea salt, and baked until the edges turn golden brown.
The method includes pressing additional peppermint bark chunks onto the tops after baking for decorative effect. This technique preserves color and texture, enhancing the cookie's festive appearance. The baking yields cookies with contrasting flavors of sweet chocolate and mint, balanced by the salt flakes.
These cookies are suitable for holiday gatherings or everyday enjoyment, pairing well with milk or coffee. Their texture features a tender crumb with crunchy chunks from the peppermint bark and chips.
Store the cookies in an airtight container at room temperature to keep them fresh for several days.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at cool room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract pure
- 2 cups peppermint bark divided, chopped
- 1 cup chocolate chips semi-sweet
- sea salt for sprinkling on cookies, flaked
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in 1 1/2 cups chopped peppermint bark and chocolate chips.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with flaked sea salt.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. While the cookies are cooling on the baking sheet, Gently push the remaining 1/2 cup of peppermint bark chunks into the tops of the cookies for decoration. Transfer cookies to a wire cooling rack and cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 124mg | 5% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 215IU | 4% |
| Calcium | 34mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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