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Today: May 31, 2026
Today: May 31, 2026

Peppermint Bark Chocolate Cookies

Peppermint Bark Chocolate Cookies
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 36 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 36)

Energy102 kcal
Total lipid (fat)5.5 g
Fatty acids, total saturated3.5 g
Fatty acids, total trans0 g
Carbohydrate, by difference13 g
Fiber, total dietary1 g
Sugars, total including NLEA7 g
Protein1 g
Cholesterol18.5 mg
Sodium, Na43 mg
Calcium, Ca14.5 mg
Iron, Fe0.5 mg
Potassium, K45.5 mg
Vitamin D (D2 + D3)0 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Elevate your holiday celebration with these indulgent chocolate cookies crowned by the crisp essence of peppermint bark.

Ingredients

  • 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 - vanilla extract
  • About 1 cup - peppermint bark, homemade or store-bought, broken into little chip sized pieces
  1. Step 1 Preheat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper, ensuring even heat distribution and easy cleanup.
  2. Step 2 In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This step ensures an even distribution of the dry ingredients and lightens the texture of your cookies.
  3. Step 3 In a separate large mixing bowl, beat the softened butter with the brown and white sugars using an electric mixer on medium speed. Continue for about 2 minutes until the mixture becomes fluffy and pale.
  4. Step 4 Add the egg and vanilla extract to the butter-sugar mixture. Beat until incorporated, about 1 minute, taking care to scrape down the sides and bottom of the bowl to ensnare every sugary grain.
  5. Step 5 Reduce the mixer's speed to low and gradually blend in the dry ingredients. Watch closely as the final traces of flour disappear into a soft, consistent dough; over-mixing could lead to tougher cookies.
  6. Step 6 With a sturdy spatula, gently fold in the morsels of peppermint bark, distributing them like jewels throughout the dough.
  7. Step 7 Form the dough into 1-inch spheres, taking small spoonfuls and rolling them between your palms. Place these on the prepared baking sheet, allowing space for the cookies to spread subtly during baking.
  8. Step 8 Place the baking sheet in the oven and bake for 10 to 12 minutes until the edges of the cookies have set impressively, yet the centers retain a hint of softness. Allow the cookies to cool briefly on the pan before transferring them to a wire rack to cool completely.

Ingredients

  • 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 - vanilla extract
  • About 1 cup - peppermint bark, homemade or store-bought, broken into little chip sized pieces

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