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Walnut Creek Magazine

Holiday Recipe: Peppermint Bark Chocolate Chip Cookies

Dec 17, 2020 08:56AM ● By Pam Kessler

Peppermint Bark Chocolate Chip Cookies

(makes about 4 dozen mini cookies)


1/2 cup (1 stick) unsalted butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar

1 large egg

2 teaspoons pure vanilla extract

1 3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

12-14 ounces (or more) peppermint bark, chopped


Preheat oven to 300 degrees. Cream softened butter with the sugars using an electric mixer on medium speed until fluffy. Scrape down sides as needed. Beat in the egg and vanilla extract for another 30 seconds.

In a medium mixing bowl, sift together the dry ingredients.  Add the dry ingredients to the butter mixture, beating at a low speed for about 15 seconds.  Stir in the chopped peppermint bark.

Using an ice cream scoop or one tablespoon measuring spoon coated with nonstick spray, drop cookie dough onto a non-greased cookie sheet lined with parchment paper, about 2 inches apart (more if your cookies are larger).  Bake for about 8 minutes, until very slightly browned around the edges.  Bake for a few additional minutes if you prefer a crisper cookie (about 10 minutes).  Cool on cookie sheet for 2 minutes and transfer to a wire rack to cool completely.  Store in an air-tight container for up to 4 days.

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