Peppermint Bark Chocolate Chip Cookies
Recipe from Two Peas and Their Pod
Chocolate chip cookies with chopped up peppermint bark, the perfect chocolate chip cookies for the holidays!
Servings: 30 cookies
Calories: 263kcal
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at cool room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups chopped peppermint bark, divided
- 1 cup semi-sweet chocolate chips
- Flaked sea salt, for sprinkling on cookies
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 the cookies on the counter in an airtight container for up to 3 days.
Nutrition
Calories: 263kcal | Carbohydrates: 33g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 124mg | Potassium: 153mg | Fiber: 1g | Sugar: 20g | Vitamin A: 215IU | Calcium: 34mg | Iron: 1.9mg