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Fudgy Peppermint Chocolate Cookies

Prep Time5 mins
Cook Time12 mins
Chill Time30 mins
Total Time47 mins
Servings: 40 cookies


  • 1 stick butter melted
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 2 teaspoons kosher salt Diamond Crystal
  • 2 cups Ghirardelli Peppermint Bark Squares chopped


  • In a mixing bowl, combine butter and sugars until well mixed.
  • Add eggs and vanilla, and stir until combined.
  • Add flour, cocoa powder, cornstarch, baking powder, and salt and stir until combined.
  • Stir in the chopped peppermint bark.
  • Refrigerate dough balls for at least 30 minutes.
  • Preheat oven to 325° F. Line cookie sheet with parchment paper or a silicone baking mat. Place chilled dough balls approximately on lined cookie sheets. Using the palm of your hand, press down to flatten the balls to thick discs.
  • Bake for 12-15 minutes. Cool on the baking sheet for approximately 5 minutes, then transfer cookies to wire rack to cool completely.