If you love baking during the holidays and can’t get enough of peppermint bark, you have to try these Double Chocolate Peppermint Bark Cookies! They’re rich, fudgy, and packed with chocolatey goodness—plus just the right touch of peppermint to bring that classic holiday flavor to life. These cookies are perfect for satisfying your sweet tooth or sharing with friends and neighbors. I love using Ghirardelli Peppermint Bark Mix-Ins for that bakery-style flavor in every bite. And since this recipe makes just 20 to 22 cookies, it’s the ideal small batch for your holiday baking list!
I LOVE these cookies. I love chocolate cookies and I love peppermint bark so I smashed them up. These peppermint bark mix ins make all the difference. If you can't find them in your area read below of tips!
Looking for other festive cookies this season!? Try these Peanut Butter Christmas Tree Kiss Cookies!
Ingredients
- butter
- brown sugar
- granulated sugar
- vanilla
- egg
- all purpose flour
- cocoa powder
- baking soda
- kosher salt
- Ghirardelli peppermint bark mix ins
- bittersweet baking bar
See exact quantities in recipe card below
You can find the mix ins at most stores....Here are some links - Ghirardelli Site , Amazon, WalMart.
Instructions
Start by preheating your oven to 350°F. Next, line two baking sheets with parchment paper—this works especially well for this recipe and is preferred over silicone mats. Meanwhile, place the butter in a microwave-safe bowl and heat until it is about 90% melted. Then, whisk the butter until fully melted and smooth.
Once melted, add the sugars and mix until well combined. After that, stir in the vanilla and egg until everything is fully incorporated. Next, add the flour, cocoa powder, baking soda, and salt, mixing just until the dough comes together. The dough should be soft and slightly sticky.
Then, fold in the chopped chocolate and any additional mix-ins. Using a medium cookie scoop (about 1 ½ tablespoons), scoop the dough and place the balls about 2 inches apart on the prepared baking sheets. For a little extra flair, press a few additional mix-ins on top of each dough ball before baking.
Finally, bake for 7–10 minutes, or until the cookies are set. They will appear puffy and slightly underbaked in the center—that’s exactly what you want. (Mine are perfect at about 8½ minutes!)
Seriously, it’s so easy—and just wait until you taste how delicious they are!
Equipment
Oh my! Baking Supplies are a fav of mine! Honestly, a well stocked kitchen takes baking from a "have to" to a 'want to"! Here is a link to some of my fav supplies. Be sure and check out the sheet pans. They are a must!
FAQ
No problem! Chop peppermint bark into little pieces to equal a ¼ cup and ¼ white chocolate chips and mix in!
Yes, semi sweet chips can be used instead.
Yes, but reduce to ¼ teaspoon.
Just look at all those yummy chocolates and bark pieces! A Christmas treat dream!
Quick Weeknight Meals
Double Chocolate Peppermint Bark Cookies
Ingredients
- ½ cup butter
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder * I use Ghirardelli Unsweetened Dutch Process Cocoa
- ½ teaspoon baking soda
- ½ teaspoon kosher salt*
- ½ cup heaping Ghirardelli Peppermint Bark Mix Ins
- 2 Squares Bittersweet Ghirardelli Baking Bar chopped
Instructions
- Preheat the oven to 350℉. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a microwave safe bowl until almost melted, then whisk the butter until it is completely melted. Add both sugars; mix until well-combined. Stir in vanilla and egg until incorporated. Add the flour, cocoa powder, baking soda, and salt. Mix dough until just combined. Dough should be soft and a little sticky. Stir in chocolate chips and pieces. Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet. Add a few more of those mix ins right on top of dough ball for a better presentation.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle. -slightly underbaking will make a chewier cookie. Mine are ready at 8 ½ minutes
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