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Double Chocolate Peppermint Bark Cookies

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.
Tara Moore
Prep Time22 mins
Cook Time8 mins
Chill Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: chocolate chips, chocolate cookies, christmas cookies, cookies, peppermint, peppermint bark
Author: Tara Moore


  • 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
  • Serve


Makes 22 cookies