Name: Small Batch Peppermint Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 cookies
Cuisine: American
Ingredients: 0.25 cup unsalted butter; 0.25 cup brown sugar; 2 tablespoons granulated sugar; 1 egg yolk; 1 tsp pure vanilla extract; 0.5 cube all-purpose flour; 1 tbsp cornstarch; 0.25 tsp baking soda; 0.25 tsp Kosher salt; 0.25 cup peppermint bark; 2 tablespoons semi-sweet chocolate chips

Small Batch Peppermint Chocolate Chip Cookies

Small Batch Peppermint Chocolate Chip Cookies cover

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Small Batch Peppermint Chocolate Chip Cookies

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Ingredients

Warning0 allergens identified

Instructions

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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!

Nutrition

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Tips & Tricks (5)

Chill Your Peppermint Bark 🧊
Freeze your peppermint bark for 15 minutes before chopping and folding into the dough to prevent it from melting and creating wet spots in your cookies.
Brown Your Butter First 🧈
Melt your unsalted butter and let it cool slightly before mixing to develop deeper, nuttier flavors that complement the peppermint and chocolate beautifully.
Use Cornstarch for Texture 🌾
Don't skip the cornstarch—it creates a chewy center with crispy edges by reducing gluten development and absorbing moisture more effectively than flour alone.
Egg Yolk Over Whole Egg 🥚
Using only the yolk instead of a whole egg creates richer, more tender cookies with better moisture retention and a luxurious mouthfeel.
Underbake Slightly for Chewiness 🍪
Remove cookies when edges are set but centers still look slightly underdone—they'll continue cooking as they cool, resulting in perfectly chewy cookies with crispy exteriors.