If this cookie doesn’t capture the seasonal taste of Christmas, then I don’t know what does!
These cookies are chocolatey, oh so fudge-y, and studded with bright colorful chunks of peppermint bark. Perfect with a tall glass of milk next to a decked-out tree.
These peppermint bark chocolate cookies are the first to be eaten at a cookie swap, and are bound to become a holiday staple after you take your first bite.
Perfect for in-laws, holiday parties, or leaving on a plate for Santa!
You can buy peppermint bark at any candy store or specialty food store, or you can simply make the peppermint bark yourself.
If you want to make life even easier just add some white chocolate chips and crushed peppermint candies in lieu of peppermint bark.
Make-Ahead and Freeze
These cookies freeze very well, either unbaked or baked, for about a month. If unbaked, freeze all the dough balls on a single baking sheet until solid, then transfer to a freezer bag or storage container. No need to thaw before baking; just add an extra minute or two to the baking time.
If already baked, make sure to cool completely, then wrap well in aluminum foil and transfer to a freezer bag or container.
Want more cookies for your cookie tray?
- Chocolate Crinkles
- Walnut Snowball Cookies
- Thumbprint Cookies
- Gingerbread Men Cookies
- Holiday Pinwheel Cookies
- Check out all our favorites! Our 25 Best Holiday Cookies for Your Dessert Table
Peppermint Bark Chocolate Cookies Recipe
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup white granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- About 1 cup peppermint bark pieces, homemade or store-bought, broken into little chip size pieces
1 Prepare for baking: Preheat the oven to 350°F.Line a baking sheet with parchment paper. Sift together the flour, baking soda, baking powder, salt, and cocoa powder in a bowl and set aside.
2 Make the cookie dough: Beat the butter and sugars together for about 2 minutes with an electric mixer at medium speed, until completely mixed and light in color.
Add the egg and the vanilla extract until well mixed, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
With the mixer on medium speed, add the sifted flour mixture to the bowl slowly. Stop once all of the flour is incorporated (do not over-mix).
3 Fold in the peppermint bark chips using a stiff spatula.
4 Scoop out the dough: Take small spoonfuls of the dough and roll between your hands to make 1-inch sized balls. Arrange on the baking sheet, spaced a few inches apart.
5 Bake the cookies: Bake for 10 to 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
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