This GIANT Chocolate Peppermint Bark Cookie is soft and chocolaty, studded with creamy white chocolate chips and a cool touch of peppermint. Crushed candy canes on top add a crackly topping!
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Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Butter
- Brown sugar
- Granulated sugar
- Egg yolk – If making a double batch, you can use the whole egg.
- Vanilla
- Peppermint extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Table salt
- White chocolate chips
- Crushed candy cane
How to Make a Giant Chocolate Peppermint Bark Cookie
- Place some butter in a small-medium sized mixing bowl and microwave for about 8-10 seconds. It should be soft enough to mix easily with a spoon, even semi-melted to completely melted is okay. Add brown and white sugars and beat with a rubber spatula or wooden spoon till fluffy.
- Add in an egg yolk, vanilla, and peppermint extract and mix well until fully incorporated. Add flour, cocoa powder, baking soda, and salt all at once and mix until all combined. Add your white chocolate chips and mix.
- Roll the dough into one giant ball and place on a parchment-lined baking sheet. Press out to about 6-7″ in diameter. If desired place a few extra white chocolate chips on top to look pretty! Sprinkle crushed peppermint on top.
- Bake for 11-13 minutes. Set your timer for about 10 since all ovens cook differently! It should look set on the edges and a bit soft in the middle. Cool for 1-2 minutes on baking sheet and then transfer to a cooling rack.
Storing and Other Tips
- Store finished cookies at room temperature in an airtight container. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!
- This cookie is also the perfect size for a pizookie for sharing. Just press dough into a standard pie plate and bake as directed. Place a few scoops of vanilla ice cream on it while it’s still warm and dig in.
Gifting Giant Cookies
- Giant cookies make a great gift for neighbors, teachers, and friends! 10-inch pizza boxes lined with parchment paper* hold one cookie perfectly and are adorable for gifting. *Make sure to line your box and use parchment or waxed paper and not tissue paper. Otherwise the box will absorb some butter and look greasy.
- If you are making several large cookies, I recommend setting out several bowls, one for each batch, and measure ingredients into each one by one. This will help prevent confusion when measuring ingredients and ensure that each dough ball is the correct size for one cookie. Alternately, you can use a food scale to accurately divide your dough into individual cookies.
- If you’d like to, use one bowl for every two cookies, so you can use one whole egg (instead of two yolks) and then just split the dough evenly into two pieces before baking. Again, a food scale is helpful!
Frequently Asked Questions
What else can I add to this dough?
If you’re not keen on peppermint, feel free to make this a regular chocolate cookie with whatever flavor chips you like– milk or dark chocolate, white chocolate, butterscotch, etc. Walnuts or pecans would be good, too! Try this Big Giant Double-Chocolate Fudge Cookie for an all chocolate version.
Can I make regular sized cookies with this dough?
You can, just keep an eye on them in the oven as the smaller cookies will cook faster. For mores specific instructions on a small batch of more traditionally sized cookies, follow the instructions here: Small Batch Chocolate Peppermint Bark Cookies.
Giant Chocolate Peppermint Bark Cookie
A chocolate cookie studded with white chocolate chips and a touch of peppermint extract. Crushed peppermint candies on top give it a festive crunch!
Servings large 9″ cookie
Equipment
Ingredients
- 3 tablespoons real butter softened
- ¼ cup brown sugar packed
- 1 tablespoon white sugar
- 1 egg yolk large
- ½ teaspoon vanilla
- ½ teaspoon peppermint
- ½ cup all purpose flour lightly spooned into measuring cup and leveled
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon baking soda
- 1 pinch table salt
- ⅓ cup white chocolate chips
- 1 teaspoon crushed candy cane or round peppermint candies
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment.
- Place butter in a small-medium sized mixing bowl and microwave for about 8-10 seconds. It should be soft enough to mix easily with a spoon, even semi-melted to completely melted is okay.
- Add sugars and beat with a rubber spatula or wooden spoon till fluffy. Add in egg yolk, vanilla and peppermint and mix well until fully incorporated.
- Add flour, cocoa powder, baking soda, and salt all at once and mix until all combined. Add your white chocolate chips and mix.
- Roll into one giant ball and place on baking sheet. Press out to about 6-7″ in diameter. If desired place a few extra white chocolate chips on top to look pretty! Sprinkle crushed peppermint on top.
- Bake for 11-13 minutes. Set your timer for about 10 since all ovens cook differently! It should look set on the edges and a bit soft in the middle. Cool for 1-2 minutes on baking sheet and then transfer to cooling rack.
Notes
-
- Store finished cookies at room temperature in an airtight container. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!
-
- This cookie is also the perfect size for a pizookie for sharing. Just press dough into a standard pie plate and bake as directed. Place a few scoops of vanilla ice cream on it while it’s still warm and dig in.
Nutrition
Serving: 1Cookie, Calories: 1209kcal, Carbohydrates: 158g, Protein: 18g, Fat: 60g, Saturated Fat: 36g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 267mg, Sodium: 581mg, Potassium: 538mg, Fiber: 6g, Sugar: 103g, Vitamin A: 1305IU, Vitamin C: 0.3mg, Calcium: 222mg, Iron: 6mg
Calories: 1209kcal
Cost: $5
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Questions & Reviews
This was so quick, easy, and fun!
Wahoo! Thanks for picking my cookie!! BEST DAY EVER! What do I need to do now?