clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Peppermint Bark Sugar Cookies



  • 1 cup softened butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 tsp peppermint extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1/4 tsp salt
  • 3 cups flour
  • 1 cup Andes Peppermint Crunch baking chips
  • 3/4 cup mini semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a bowl, cream butter and sugar together until fluffy.
  3. Add eggs and peppermint extract and beat together until well blended.
  4. Add in the baking powder, baking soda, cream of tartar, salt, and flour. Beat together until well combined.
  5. Add in Peppermint Crunch chips and mini chocolate chips. Stir until evenly distributed through the dough.
  6. Line a baking sheet with parchment and use a cookie scoop to scoop cookie dough onto the sheet. Be sure to leave at lease 2 inches between each scoop. These cookies with spread.
  7. Bake at 350 degrees for 10 minutes. Cool on the baking sheet for a few minutes.
  8. Remove to a cooling rack and allow to cool completely. Makes about 4 dozen.
Recipe Card powered byTasty Recipes