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Lighter Peppermint Bark Chocolate Chip Cookies

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These lighter peppermint bark chocolate chip cookies are chewy, chocolatey, and have that cool, minty snap of peppermint bark—but they don’t feel heavy or overly sweet. Made with dark chocolate and whole wheat flour, they’re a festive holiday treat that you can feel good about eating.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dark chocolate chips or chunks (60-70% cacao)
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup crushed peppermint candy canes or starlight mints (about 4–5 regular candy canes)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl once.
  3. Beat in the egg, vanilla extract, and peppermint extract until just combined. Do not overmix.
  4. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Gently fold in the dark chocolate chips, semi-sweet chocolate chips, and crushed peppermint. Reserve about a tablespoon of crushed peppermint for topping.
  7. Optional but recommended: Cover the bowl and refrigerate the dough for 30 minutes.
  8. Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few extra chocolate chips onto the tops of each dough ball.
  9. Bake for 10-12 minutes, until the edges are lightly golden and the centers look slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. While still warm, sprinkle the reserved crushed peppermint over the tops.
  11. Let cool completely before serving. The flavors come together after about 30 minutes.

Notes

For best texture, ensure butter is truly softened (not melted). Start with 1/2 teaspoon peppermint extract; it’s potent. Crush candy canes into small chunks, not powder. Rotate baking sheets halfway through baking for even browning. Cookies can be stored in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or freeze unbaked dough balls.

Nutrition

Keywords: peppermint bark cookies, chocolate chip cookies, holiday cookies, lighter cookies, Christmas cookies, peppermint cookies, easy cookie recipe

Find it online: https://daintydine.com/lighter-peppermint-bark-chocolate-chip-cookies-easy-holiday-recipe/