Peppermint Bark Chocolate Chip Cookie Recipe

A great peppermint bark cookie recipe using one of my favorite cookie doughs and peppered with a generous amount of chopped peppermint bark.

Peppermint Bark Chocolate Chip Cookie

Many of you have been searching for a great peppermint bark cookie recipe. The original post I did about this holiday cookie was posted way back in 2003(!) - I've since overhauled and updated it, the peppermint bark cookie recipe you see below reflects these changes. I no longer use the famous Neiman Marcus cookie dough base, instead I use what has become my favorite "drop cookie" base. I then populate that with an obscene amount of peppermint bark. As you can see in the photograph you end up with a classic shaped cookie - not too thick, not too thin. They are delicious, and easy to make.

I've also baked a chocolate peppermint bark cookie, very similar in approach with lots of oozy minty chocolate goodness. Sometimes I do a batch of each of these cookies and put them on a platter together - plain on one side, chocolate on the other.

Purchase good peppermint bark - it's worth it. In the past I admit I've attempted to cut corners (be forewarned) - like the time I tried to stir in a blend of white chocolate chunks, semi-sweet chunks, and crushed peppermint sticks in place of the actual peppermint bark. The peppermint stick needs the support of the raft of chocolate beneath it, or else it just melts and leaves big pockmarks wherever the peppermint chunks were.

Recipe updated: 12/07

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express

Peppermint Bark Chocolate Chip Cookie Recipe

Nearly a pound of peppermint bark goes into these cookies, not quite, but close. This is a large batch of cookies, I typically bake off half of them, form the rest of the dough into cookie-sized balls, and place them in freezer bag for later use.

3 1/2 cups whole wheat pastry flour (or unbleached all-purpose flour)
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
3/4 teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 cups peppermint bark, roughly chopped
1/2 cup chocolate chips or shaved chocolate

Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.

Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.

In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark and chocolate chips by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until golden on bottom and top. Cool on wire racks.

Makes 2 to 3 dozen medium-large cookies.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
weeknight express
101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Comments are closed.

Apologies, comments are closed.


This is a magnificent idea. Wow. I have some leftover peppermint bark. I make it every winter as a Christmas gift. It is so easy to make.
Basically, you melt some darj chocolate. You pour it out onto wax paper that is on a cookie sheet. You spread it out to cover. Then you refrigerate it until it is solid.
While waiting, you crush a box of candy canes.
Then you melt the same amount of white chocolate. Mix in the candy cane pieces. Spread the mixture over the cooled dark chocolate. Spread it out to cover. Refrigerate for awhile to make sure it is completely cooled and solid to the touch. Break into big pieces. Package about 3-5 of them in a holiday bag and tie with a ribbon.
Or I just fill tins with it. Easier.
I always get thank you cards back when I give out the tins. It is a big hit.
Anyway, I plan on putting bits of it into chocolate chip cookies from now on. What an idea! Thanks for the suggestion.
Those folks at Williams-Sonoma amaze me! They are always coming up with great ideas. I want a job over there (wish I didn’t live in NJ).


YUM!!! Heidi……I’m going to try chocolate chips and peppermint. Maybe overkill but I too never leave a recipe alone. Auntie Shay

shay curley

Comments are closed.

Apologies, comments are closed.

More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Any clickable link to on the site is an affiliate link.