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chocolate peppermint bark cookies

chocolate peppermint bark cookies

these chocolate peppermint bark cookies are a chewy, buttery double chocolate cookie filled with chunks of chocolate and peppermint bark.
5 from 2 votes
Prep Time 20 mins
Cook Time 12 mins
Chill Time 2 hrs
Total Time 2 hrs 32 mins
Course Celebrations, Dessert, holidays
Cuisine American
Servings 18 cookies


  • stand mixer with paddle attachment or electric hand mixer with beaters
  • plastic wrap
  • baking sheet
  • parchment paper


  • 1 ¾ c (210g) all purpose flour
  • 2 tsp instant espresso powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 c (226g) unsalted European style butter, room temperature
  • 1 ½ c (300g) light brown sugar
  • ½ c (48g) dutch processed cocoa powder
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 c assorted, peppermint bark and chocolate chunks, chopped into bite sized pieces reserve about 1/2 of the peppermint bark to top the cookies with


  • In a separate bowl, whisk together flour, instant espresso powder, baking powder, baking soda and salt. Set aside. 
  • In a stand mixer fitted with a paddle attachment, cream together the browned butter and sugar until light and fluffy (3-4 minutes). Scrape the sides and bottom of the bowl.
  • Beat in cocoa powder until well combined. Scrape the sides and bottom of the bowl.
  • On low-medium speed, beat in eggs and vanilla extract one at a time, until each is well incorporated. Scrape the bottom and sides of the bowl.
  • Add dry ingredients to the wet 1/2 at a time. Mix on lowest setting until JUST combined. Do not overmix.
  •  Gently fold in the chopped chocolate bark and/or chocolate chunk pieces.
  • Cover the mixing bowl with pastic wrap. Chill in the fridge at least 2 hours and up to overnight.
  • When it's time to bake the cookies, preheat the oven to 350 F (177 C).
    Line 2 large cookie sheets with parchment paper.
    Pull the cookie dough out to sit at room temperature for about 25-30 minutes.
  • Scoop dough out using a 2" cookie scoop with trigger release onto a parchment lined baking sheet. Leave about 3" (in) in between each cookie. They are meant to spread a bit while baking.
    Top each cookie dough ball with pieces of chopped peppermint bark.
  • Bake at 350 F ( 177 C) for 12-16 minutes or until cookies are set around the edges. The center may still look slightly underbaked.
  • Pull cookies from the oven, cool on the cookie sheet placed on top of a cooling rack for 5 minutes.
    For perfectly circular cookies, use the inside large pastry ring to gently nudge the edges of the cookie back into a circular shape.
  • Using a spatula, gently remove cookies from the pan, onto a cooling rack to finish cooling.
Keyword chocolate peppermint bark cookies, chocolate peppermint cookies, double chocolate cookies
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