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Double Chocolate Peppermint Bark Cookies You’ll Crave

Double Chocolate Peppermint Bark Cookies

Soft double-chocolate cookies are filled with semisweet or bittersweet chocolate chips and topped with peppermint bark while warm. Optional crushed candy cane or white chocolate adds a pretty holiday finish.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 45 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 cup (213 g) Packed light brown sugar
  • 2 large Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2-1 teaspoon Peppermint extract
  • 2 cups (240 g) All-purpose flour
  • 3/4 cup (64-75 g) Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 1/2 cups (255 g) Semisweet or bittersweet chocolate chips
Topping
  • 4-6 ounces (115-170 g) Peppermint bark, chopped or broken into small pieces
Optional Decoration
  • As needed Crushed candy canes
  • As needed Melted white chocolate

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and creamy.
  4. Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts.
  5. Add the dry ingredients in two or three additions, mixing just until combined. Fold in the chocolate chips.
  6. If the dough seems soft or sticky, chill it for 30–60 minutes.
  7. Scoop rounded tablespoons or approximately 1 1/2-tablespoon portions onto the prepared sheets, leaving about 2 inches between cookies.
  8. Bake for 9–12 minutes, until the edges look set and the centers still appear slightly soft.
  9. Immediately press peppermint bark pieces onto the hot cookies. Cool on the baking sheet for 5–10 minutes, then transfer to a rack.
  10. Decorate with crushed candy cane or melted white chocolate, if desired, and allow the bark to set completely before storing.

Notes

Use peppermint extract sparingly because it is powerful. Do not overbake; the cookies should have set edges and soft centers. Store once the peppermint bark has set completely.