These double chocolate peppermint bark cookies are so festive and fun! They have a luscious chocolate cookie base, with chocolate chips and peppermint bark bits, swirled throughout. Chocolatey, minty and full of holiday cheer.
Today is day 3 of the ’12 days of Christmas Cookies’ here on Modern Crumb!
You won’t be disappointed when you make these double chocolate peppermint bark cookies!
They are so easy to make and the perfect addition to your holiday cookie recipe stash.
It’s the perfect combination of chocolate and peppermint. Not overly pepperminty though. Just enough that you know it’s there and not overpowering the chocolate.
You need some dark chocolate chips and a handful of those ghiradelli peppermint bark squares. Really any peppermint bark squares will work though, those are just the easiest to find.
My husband is not a peppermint bark fan, but he loves these and always does the “mmmm” sound, you know the one, where the influx in tone goes up.
Speaking of chocolate, when you eat one of these straight out of the oven, the chocolate chips are so melty and gooey.
Double Chocolate Peppermint Bark Cookie Recipe Tips
Baking these at 350, instead of 375 is the way to go. You want to make sure that you don’t over bake them. Over baked chocolate cookies will taste dry.
These are chewy! And melty.
They will taste the best and get the most “wow’s” if you serve them immediately out of the oven. Preferably with an ice cold glass of milk.
If you have one later, or the next day, put it in the microwave for 10-15 seconds to warm it back up.
For extra peppermint flavor you can crush up some traditional style candy canes and dip the tops of the cookies in them.
Baking chocolate cookies can be a bit intimidating. I’ve been there. They aren’t as forgiving as your basic sugar cookie, so it’s always important to follow the recipe as written.
I’ve rounded up a few important, frequently asked questions if you are looking for some extra answers.
- Why are my cookies dry? There can be a lot of reasons for dry cookies, but these are the most common, in my opinion. Using too much flour, baking too long, mixing the flour too much (making them tough in texture).
- Is unsweetened cocoa powder the same as 100% cocoa? Yes! Same thing. I use the Hershey’s brand (brown container) 100% cacao on the label.
- Is it necessary to use the extra egg yolk? Definitely, it makes the cookies so much softer and chewier.
- Can I substitute milk chocolate chips for the semi sweet chocolate chips? Of course!
- I pulled them from the oven, they don’t look cooked? This is normal, they look under baked when you take them out, but it’s okay, as they cool they will look more normal. Leaving them in too long will result in dry cookies.
12 Days Of Christmas Cookies
I’ll update the links to each recipe throughout the month as I share them.
- Christmas Peanut Butter Blossoms
- The Best Pecan Sandies Cookies
- Brown Sugar Walnut Rugelach Cookies
- Christmas Butter Cookies (Tin Can Cookies)
- Christmas Peanut Butter Cookie Bars
- Raspberry Jam Thumbprints
- Christmas Monster Cookies
- Triple Chocolate Hot Cocoa Cookie Bars
- Cream Cheese Jam Pinwheel Cookies
- Christmas Snickerdoodles Cookies
- Cranberry Cheesecake White Chocolate Cookies
Double Chocolate Peppermint Bark Cookies
- 1/2 c butter softened
- 1/2 c brown sugar
- 1/4 c white sugar
- 1/2 tsp vanilla
- 1 egg + 1 egg yolk
- 1 1/4 c flour
- 1/3 c unsweetened baking cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 c semi sweet chocolate chips
- 1/2 c peppermint bark ghiradelli squares chopped (about 6 squares)
- optional: crushed up candy cane pieces for dipping in
- Preheat oven to 350
- Cream together butter, white sugar and brown sugar 2-3 minutes until light and fluffy
- Mix in the vanilla
- Add the whole egg and egg yolk, combine completely on low speed
- In a separate bowl, sift together the flour, cocoa powder, salt, baking powder and baking soda
- Pour into the wet ingredient, mix until just combined and there are no white flour streaks left
- Stir in the semi sweet chocolate chips and chopped peppermint bark
- Chill in the fridge for 30 minutes
- Line a cookie sheet with parchment paper
- Scoop mounded tablespoons of cookie dough onto the parchment paper (use a 1 1/2” cookie scoop if you have it)
- Bake for 8 minutes and pull from the oven, they will look under baked in appearance, but will be perfect
- Transfer to a wire rack
Did you make this recipe? Please leave a review!