Ah, the small-batch cookie. You’re craving a warm, chewy-soft cookie but not enough to spend an hour making a big batch and then rotating pans through the oven and getting full and sick from eating cookie dough about half-way through. So many of you have fallen in love with these Small Batch Cookies, which are just a scaled down version of everything you love. They only requires one bowl and maybe 5 minutes to whip up and it makes just one pan- we’re talking 6-8 cookies depending on how you scoop them. Perfect for eating and being done and not getting stuffed! I had a craving for a festive holiday Chocolate Peppermint Bark Cookie a while back so I whipped up this variation for Small Batch Chocolate Peppermint Bark Cookies and we’ve been enjoying them all winter long! They’re perfect for a quick fix when you just need a few cookies to enjoy!
Ingredient and Equipment Notes
- Equipment – The beauty of the small batch cookie is that a small mixing bowl and a hand mixer (or even just a spoon!) is all you need here.
- Butter – Use real butter here, no margarine!
How to Make Small Batch Chocolate Peppermint Bark Cookies
- Butter, sugar, vanilla and peppermint extract get a quick mix.
- To that you’ll add an egg yolk, some flour, cocoa powder, baking soda, and salt. Then I fold in white chocolate chips to stand out.
- Next you’ll create some dough-balls, which will get a quick dunk in a shallow dish of crushed candy canes. Pro tip: if you want them to look exceptionally pretty, then hand-place a few extra white chips on top.
- That’s it. A quick bake and you are literally just minutes away from a warm gooey-soft chocolate peppermint cookie.
They’ve got all the flavors of Christmas in one delicious bite.
And you didn’t have to trash your kitchen, OR slave away to make them.
FAQs
These sound good, but I need a large batch! Can I double this recipe? Sure! For each double batch, use 1 whole egg (instead of 2 yolks).
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Small Batch Chocolate Peppermint Bark Cookies
Ingredients
- 3 tablespoons real butter softened
- 1/4 cup packed brown sugar
- 1 tablespoon white sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1/2 teaspoon peppermint
- 1/2 cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1 pinch table salt
- 1/2 cup white chocolate chips
- 1-2 large candy canes crushed (or crushed hard peppermint candies)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment or non-stick mat.
- 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.
- Use a cookie scoop, or roll into balls. Place your crushed candy canes in a shallow dish and dunk the top side of cookies in candy before placing on baking sheet. Bake for about 9-10 minutes. Cool for 1-2 minutes on baking sheet and then transfer to cooking rack.
Questions & Reviews
I loved how quick this recipe was to make and they turned out great! I got 7 medium sized cookies:) Instead of white chocolate chips and candy canes, I used the Ghirardelli peppermint bark mix-ins which has semisweet chocolate chips, white chocolate chips, and peppermint bark pieces. I used 1/2 a cup and just put some pieces on top to make it look prettier. I was looking for a recipe to use it, and I think this one was perfect for that mix. Thank you for sharing this recipe!
Yum. Which peppermint extract do you recommend?
I’m not too picky! I usually use whatever is on sale- generally McCormick or even the generic store brand. I’ve noticed that when I’ve tried more expensive brands, they often taste a little TOO much like fresh mint for me, like a little earthy, you know?
Hi Sara! How to store these cookies?
You don’t. You eat them all! JK, just put them in a container. Or a ziplock bag. Or a cookie jar. However you normally store cookies is great 🙂
I’m totally loving these cookies! I quadrupled the batch and got 30 good-sized cookies. I was also making sugar-glazed pecans so it worked well with needing egg whites for the pecans and the yolks for the cookies. ?
I’m not a big fan of white chocolate, so I made these and replaced the white chocolate chips with Andes mint chips. It was delicious!
These sound delicious but I want a large batch. Can I just double or triple the ingredients for a bigger batch?
Do you have a full size recipe for this cookie? I’m going to try it out soon, but I just know we will love it and will want to make lots (chocolate and mint, what’s not to like?!). 🙂
You can just try multiplying, I just don’t recommend using whole eggs in place of 2 yolks.
Will this double/triple if I wanted to make a regular batch???
It should, I just don’t recommend using whole eggs in place of 2 yolks.
Looks delicious! Would you guys ever consider adding weight measurements to your baked good recipes? I have had success with loads of your yummy recipes, but the cookies aren’t quite as consistent. I always appreciate when bloggers add weight measurements to minimize any differences. Just a thought!
Hi Haley! Totally know what you mean. I actually prefer to bake by weight at home for the same reasons and I’ve definitely considered including those measurements. I’ll try to remember that and include those in the future!
Amen to this comment. I often use gotten free flour and it does produce inconsistent if I’m not weighing ingredients. Thanks for all you do Sara! I have followed this site from the beginning and I love it.
Sorry, that’s supposed to say, I use gluten free flour ????