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Peppermint Bark Chocolate Chunk Cookies

Soft, thick, and chewy holiday cookies loaded with dark chocolate chunks and festive peppermint bark for a gooey, minty treat.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Holiday
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted Butter Softened
  • 0.75 cup Granulated Sugar
  • 0.75 cup Packed Brown Sugar Light or dark
  • 2 large Eggs Room temperature
  • 1 tsp Vanilla Extract
  • 2.25 cups All-Purpose Flour Spoon and leveled
  • 1 tsp Baking Soda
  • 0.5 tsp Salt
Mix-ins & Topping
  • 1.5 cups Dark or Semi-Sweet Chocolate Chunks High quality for best gooey melt
  • 0.5 cup Crushed Peppermint Bark or Candy Canes Plus extra for topping
  • 1 tbsp Powdered Sugar Optional, for dusting

Equipment

  • Electric mixer
  • Large mixing bowls
  • Baking sheets
  • Parchment paper

Method
 

  1. Cream softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then vanilla extract.
  2. Whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing on low speed until just combined. Dough will be thick.
  3. Gently fold in chocolate chunks and crushed peppermint bark/candy canes.
  4. Cover dough and refrigerate for at least 30 minutes (up to 2 hours) to ensure thick, soft cookies.
  5. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  6. Scoop rounded tablespoons of dough onto baking sheets. Press extra chocolate and peppermint on top if desired.
  7. Bake for 9-12 minutes, until edges are lightly golden and centers are just set but still look slightly soft. This ensures a gooey, chewy texture.
  8. Remove from oven. Immediately sprinkle with more crushed peppermint or dust with powdered sugar. Cool on sheets for 5 minutes, then transfer to a wire rack. Gooey chocolate will retain its viscous consistency.

Notes

Use high-quality chocolate chunks for the best gooey melt. Do not overbake to keep cookies soft and chewy with gooey centers. Chilling the dough is essential for thickness and flavor. Chill Time is 30 minutes.