White Chocolate Peppermint Bark Cookies

White Chocolate Peppermint Cookies on a cooling rack.

These White Chocolate Peppermint Bark Cookies are a holiday dream—soft, sweet white chocolate cookie dough packed with Ghirardelli Peppermint Bark baking chips that melt into the most festive, minty goodness. They’re cozy, Christmassy, and totally irresistible!

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Course: Dessert

Prep Time: 20

Cook Time: 10

Chill Time: 30

Servings: Cookies

Calories: 192kcal

Ingredients

2 ⅓ All-Purpose Flour
3.4 Ounces White Chocolate Instant Pudding Mix 3.4 oz
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
¼ Teaspoon Salt
1 Cup Butter softened
¾ Cup Brown Sugar
¼ Cup White Sugar
1 ½ Teaspoons Vanilla Extract
2 Eggs
8 Ounces Ghirardelli Peppermint Bark Baking Chips
½ Cup White Chocolate Chips

Instructions

In a mixing bowl, whisk together the flour, pudding mix, baking powder, baking soda, and salt. Set aside.
Beat the softened butter, brown sugar, and white sugar until light and fluffy. Mix in the eggs and vanilla extract. Gradually add the dry ingredients to the butter mixture until and beat until cookie dough forms. Stir in the peppermint bark chips. Chill the dough in the refrigerator for 30 minutes.
Use a cookie scoop to measure the dough and place on a parchment paper-lined baking sheet.
Bake at 350 degrees for 8-10 minutes. Remove from the oven and allow the cookies to rest for 2-3 minutes on the baking sheet before transferring to a cooling rack.

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