Turn on some Christmas music, pour a glass of wine, and light up the tree. Cause these small batch peppermint bark chocolate chip cookies are here to get you in the holiday spirit! They're one-bowl, super chewy, and have lots of festive peppermint flavor. You're gonna love them!
Are we feeling holly jolly friends?
I'm not going to lie, I did have a small panic attack the other day because where tf did this year go? But it's fine! Soon, I'll be on a plane to Germany for 2 ½ weeks of strolling through Christmas markets and drinking mulled wine.
But in the meantime, you can find me watching Christmas movies and baking holiday treats. Starting with these cookies, because is there anything more Christmas-y than peppermint bark?
This recipe is based on my classic small batch chocolate chip cookie recipe. But it also has a good handful of white chocolate peppermint bark in place of the chips. I've been making my own peppermint bark ever since I was in pastry school, but if you want to keep things easy, store-bought is obviously fine!
Grab a stick of butter and let's get into it.
Choose a good peppermint bark
Honestly, this recipe is only as good as the peppermint bark you use. So make sure you get something good with lots of peppermint flavor! Like I said, I typically go homemade.
But, if I don't have time to make my own, I like Ghirardelli or Williams Sonoma's peppermint bark!
How to make these cookies
For extra pretty cookies, press a few chocolate chips and pieces of bark on top of each cookie right out of the oven!
Chill the dough
A lot of my small batch cookie recipes are no chill, but I do recommend chilling this dough for about 15-30 minutes. Just a short time in the fridge makes it easier to scoop and bake for thicker, chewier cookies!
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
Chewy Small Batch Peppermint Chocolate Chip Cookies
Ingredients
- 60 grams unsalted butter, melted & cooled (¼ cup)
- 50 grams brown sugar, light or dark (¼ cup, packed)
- 25 grams granulated sugar (2 Tablespoons)
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 60 grams all purpose flour (½ cup)
- 10 grams cornstarch (1 Tablespoon)
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 50 grams chopped peppermint bark, plus more for decoration (¼ cup)
- 25 grams semi-sweet chocolate chips, plus more for decoration (2 Tablespoons)
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper and set it aside for later.
- Combine the cooled, melted butter, brown sugar, and granulated sugar in a medium mixing bowl. Whisk until the mixture is thick and pulling away from the sides of the bowl, about 1-2 minutes. Then, whisk in the egg yolk and vanilla extract until smooth.
- Add the flour, cornstarch, baking soda, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients until the dough is about 90% combined. Then, add the peppermint bark and chocolate chips, and continue folding the dough just until everything is well-mixed and there are no more streaks of flour. Don't over-mix the dough!
- Using a #20 cookie scoop (~3 Tablespoons), divide the dough into 6 balls. Line the cookie dough balls on the prepared sheet pan about 3 inches apart. Freeze the cookie dough balls for about 15 minutes, or refrigerate for at least 30 minutes, until the dough is well-chilled.
- Bake the cookies for 9-11 minutes, flipping the pan halfway through, until the edges are set and the centers are still a bit under-done. Right out of the oven, press a few chocolate chips or pieces of peppermint bark on top of each cookie for decoration, if desired. Let the cookies cool for 5 minutes on the sheet pan and then transfer them to a wire rack to cool completely. Enjoy!
Did you make this recipe? I'd love to hear what you think!