Small Batch Peppermint Chocolate Chip Cookies

If you're feeling the holiday spirit, but don't want a huge batch of cookies, these small batch peppermint bark chocolate chip cookies are absolutely unreal! They're one-bowl and the dough comes together in about 10 minutes. Seriously, they couldn't be easier. Use a good peppermint bark for the best flavor and texture!

Author: Midnight Bake Club

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 cookies

Calories: 190 kcal per serving

Ingredients

¼ cup - unsalted butter
¼ cup - brown sugar
2 tablespoons - granulated sugar
1 - egg yolk
1 tsp - pure vanilla extract
½ cube - all-purpose flour
1 tbsp - cornstarch
¼ tsp - baking soda
¼ tsp - Kosher salt
50 cup - peppermint bark
2 tablespoons - semi-sweet chocolate chips

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!

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