Ghirardelli Peppermint Bark Chocolate Cookies

Servings: 24-28 cookies

15 minutes


  • 2 (3.5oz) bars Ghirardelli Peppermint Bark Baking Bars 
  • 1 cup All-purpose flour 
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Table salt
  • 1 1/2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips 
  • 4 tablespoons Butter, unsalted
  • 3/4 cup Granulated sugar
  • 2 Eggs
  • 1/4 teaspoon Peppermint extract, optional  


  • Preheat oven to 350F. Chop Ghirardelli Peppermint Bark Baking Bars into bite size pieces about 1/4-inch chunks.
  • In a small bowl mix together flour, baking powder, and salt, set aside.
  • In a medium microwave safe bowl, melt Ghirardelli 60% Cacao Bittersweet Chocolate Chips and butter, by microwaving in 30 second increments and stirring in between until completely melted.
  • To the melted chocolate mixture, add sugar, eggs, and peppermint extract if using. Mix well until combined.
  • Add dry ingredients and stir until no dry ingredients remain.
  • Add Ghirardelli Peppermint Bark Baking Bars chunks and stir until incorporated.
  • Drop by rounded tablespoonfuls onto parchment lined cookie sheets, spacing 2-inches apart.
  • Bake for 10-12 minutes until cookies are slightly puffed, edges are firm and center is still slightly soft.
  • Remove and let stand on cookie sheets for 5 minutes. Remove and cool on wire racks.

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