Chocolate Peppermint Bark Cookies

Adapted from Ghirardelli recipe

Print Recipe

Prep Time 20

Cook Time 30

Total Time 1

Course Dessert, Snack

Servings 32 cookies

Ingredients

½ cup butter unsalted
1 ⅓ cups chocolate chips* semi-sweet or dark
¾ cup dark brown sugar lightly packed
⅓ cup white sugar
2 eggs
1 tsp baking soda
1 tsp salt
1 ¾ cups all-purpose flour
⅓ cup white chocolate chips*
⅓ cup peppermints/candy canes* crushed

Instructions

Preheat oven to 350℉. Prep cookie sheet(s) by lining with parchment paper.
In a large microwave-safe bowl, melt 1 cup of chocolate chips (set the remaining ⅓ cup aside) and butter by microwaving in 30 second increments and stirring until completely melted.
Stir in brown and white sugar. Add eggs one at a time, mixing well after each addition.
Add baking soda and salt, mixing afterwards. Add flour and stir until well combined.
Finally, mix in white chocolate chips, peppermint, and remaining chocolate chips.
Drop by rounded tablespoons onto cookie sheet. Bake for 8-10 minutes until edges are firm and center is still slightly soft.
Remove from oven and let stand on cookie sheet until slightly cooled, about 5 minutes. Transfer cookies to wire rack to cool completely.

Notes

*In place of white chocolate chips, peppermint, and 1/3 cup of chocolate chips, you can use the pre-mixed “Ghirardelli Peppermint Bark Mix-Ins.” You can also mix and substitute these three ingredients as desired (e.g., 2/3 cup peppermint, 1/3 cup white chocolate, and no chocolate).