Chewy Peppermint Bark Cookies
These Loaded Peppermint Bark Pretzel Cookies are soft, minty, and packed with holiday flavor. The dough is filled with white chocolate peppermint bark, chocolate chips, and crunchy chocolate covered pretzels for the perfect sweet and salty bite. An easy festive cookie for gifting, holiday trays, or a cozy night in!
Equipment
- 1 oz. portion scoop Optional
Ingredients
- 1 cup Unsalted Butter melted
- 1 1/2 cups Granulated sugar
- 2 whole Eggs room temperature
- 2 tsps Vanilla Extract
- 1 tsp Peppermint Extract
- 2 1/2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Semi-sweet chocolate chips
- 1/4 cup Crushed peppermint candies like star mints or candy canes
- 5 oz. White chocolate peppermint bark chopped
- 5 oz. White chocolate covered pretzels any kind or flavor will work, plain pretzels work too
Instructions
- In a large mixing bowl combine the melted butter, sugar, eggs, vanilla, and peppermint extract. Mix to combine.1 cup Unsalted Butter, 1 1/2 cups Granulated sugar, 2 whole Eggs, 2 tsps Vanilla Extract, 1 tsp Peppermint Extract
- To the wet ingredients add in the flour, baking soda, and salt. Mix until evenly combined. Fold in the chocolate chips, crushed peppermints, pretzels, and peppermint bark. Cover and chill dough for 25-30 minutes.2 1/2 cups All-purpose Flour, 1 tsp Baking Soda, 1 tsp Salt, 1 cup Semi-sweet chocolate chips, 1/4 cup Crushed peppermint candies , 5 oz. White chocolate peppermint bark , 5 oz. White chocolate covered pretzels
- Preheat oven to 350 degrees F, line a baking sheet with parchment paper.
- Use a portion scoop or cookie scoop to scoop 1- 1/2 oz. scoops of cookie dough, roll into a ball and place 2-3" apart on the prepared baking sheet. If desired, press extra peppermint bark or chocolate on top of the cookies before baking.
- Bake for 9-11 minutes until slightly golden brown, the cookies will still be soft. Allow to cool slightly on the baking sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!
Notes
- Break mix ins into small pieces: This helps the chocolate, peppermint bark, and pretzels distribute evenly.
- Portion scoop: Use a portion scoop for even sized cookies that bake evenly.
- Save some mix ins for topping: press extra peppermint bark or chocolate on top of the cookies before baking for a gooey, bakery-style finish.
- Underbake slightly: Pull the cookies when the edges look set and the centers still look soft. They will finish baking slightly while cooling.
Nutrition
Serving: 1cookieCalories: 363kcalCarbohydrates: 49gProtein: 3gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 28mgSodium: 293mgPotassium: 97mgFiber: 2gSugar: 28gVitamin A: 321IUVitamin C: 0.2mgCalcium: 14mgIron: 2mg