Peppermint Bark Chocolate Chip Cookies
Updated December 02, 2025
Quick Summary
These Peppermint Bark Chocolate Chip Cookies take classic chocolate chip cookies to the next level with chunks of peppermint bark, extra chocolate chips, and a hint of flaky sea salt, perfect for holiday baking!
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Pin ItPeppermint Bark Cookies: A Holiday Favorite
It isn't officially the holiday season until I open up a tin of Williams Sonoma Peppermint Bark. It is the best peppermint bark and a MUST for December. I look forward to opening a tin every year…or two or three:) I can't get enough!
Peppermint bark tastes like Christmas and great to have around for holiday parties, gifts, and cookies! Yes, cookies! I also like to use it to make Peppermint Bark Chocolate Chip Cookies. I chop up the peppermint bark and add it to chocolate chip cookies and the results are EPIC!
Everyone loves chocolate chip cookies and they are going to love this festive twist on the traditional chocolate chip cookie. The addition of peppermint bark makes these the best Christmas cookies!
The hardest part about making Peppermint Bark Chocolate Chip Cookies is to not eat all of the peppermint bark before it goes into the cookie dough..ha! I know it is addicting, but I promise the cookies are worth the wait.
Tips for Making Peppermint Bark Cookies
- The chocolate chip cookie recipe is simple and straightforward. The only special ingredient you need is the peppermint bark!
- Make sure your butter isn't too warm. It should be cool from the fridge and not too soft.
- Don't over mix the cookie dough. Mix until just combined.
- Chop up the peppermint bark with a sharp knife, you will need 2 cups of chopped peppermint bark to make these cookies. I put 1 ½ cups chopped peppermint bark in the cookie dough and reserve a half cup to gently press onto the cookies when they come out of the oven. The additional peppermint bark on top of the cookies makes them extra pretty and extra delicious.
- I also sprinkle flaked sea salt on top of the cookies. You will love the sweet, salty, minty, chocolaty, buttery combo! I am telling you these cookies are Christmas cookie perfection! Santa will be begging for a plate of these cookies!
How to Store the Cookies
You don't have to chill the dough, but I swear it makes chocolate chip cookies even better. Wrap it up and pop it in the fridge for up to 3 days. During the holidays, I always keep cookie dough on hand so I can bake fresh cookies whenever guests swing by… or whenever I need one (okay, every single day in December 😅).
Want to freeze the cookie dough? Roll the dough into balls and stash them in the freezer for up to 2 months. When you're ready to bake, just add a few extra minutes to the usual baking time.
Once baked, let the cookies cool completely, then store in an airtight container on the counter for up to 3 days. You can freeze the baked cookies for up to 3 months.
Peppermint Bark Chocolate Chip Cookies
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 ½ 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 ½ cup of peppermint bark chunks into the tops of the cookies for decoration. Transfer cookies to a wire cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
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More Holiday Cookie Recipes
- Andes Mint Cookies
- Chocolate Crinkle Cookies
- Hot Cocoa Cookies
- Homemade Peppermint Oreos
- Chocolate Peppermint Crunch Cookies
- Peppermint Mocha Marshmallow Cookies
Check out the BEST Christmas Cookie Recipes and browse all of my cookie recipes! There are lots to choose from!