Fudgy Chocolate Peppermint Cookies

Name: Fudgy Chocolate Peppermint Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 2 cups all purpose flour; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups chopped peppermint bark

These rich chocolate cookies are loaded with crunchy peppermint bark for a perfect holiday treat.

By Daily Recipes Book· 🌍 American· July 18, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

12 minutes

Total

27 minutes

Serves

There is something so special about the combination of deep cocoa and cool peppermint during the winter months. These cookies turn out soft and fudgy every time, making them a favorite in my kitchen whenever the weather turns cold.

My biggest tip is to make sure your butter is at room temperature before you start mixing. It makes the dough much easier to handle and ensures the cookies bake evenly in the oven.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped peppermint bark

Instructions

1
Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy.
3
Beat in the eggs one at a time, then stir in the vanilla extract.
4
Whisk the flour, cocoa powder, baking soda, and salt together in a separate bowl before slowly adding it to your wet ingredients.
5
Gently fold in the chopped peppermint bark by hand.
6
Scoop rounded tablespoons of dough onto your prepared baking sheet, leaving about two inches between them.
7
Bake for 10 to 12 minutes until the edges are set but the centers still look slightly soft.
8
Let the cookies cool on the baking sheet for five minutes before moving them to a wire rack to finish cooling.

💡 Tips

Store these cookies in an airtight container at room temperature for up to five days to keep them soft. You can also freeze the raw dough scoops on a tray and bake them later for fresh cookies on demand.

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