Step 1

In the bowl of a stand mixer, mix the butter with the sugars on medium speed for about 2 minutes until lighter in texture.

Step 2

Add the egg and vanilla and continue to mix for about 30 seconds until combined.

Step 3

Add the flour, baking soda, and salt and mix on low until just combined.

Step 4

Using a spatula, fold in the chopped peppermint bark.

Step 5

Cover the bowl and chill in the refrigerator for 30 minutes.

Step 6

Line two baking sheets with parchment paper and preheat the oven to 350 Degrees F.

Step 7

Using a medium 2 tablespoon cookie scoop, transfer scoops of the dough onto the prepared baking sheets leaving about 3 inches between them to allow space for them to spread.

Step 8

Bake in the oven for 12-14 minutes until they are lightly browned and the edges have crisped up. They should still appear quite soft in the center.

Step 9

Out of the oven, place the mouth of a drinking glass over each cookie and swirl it around the make them perfect circles.

Step 10

Let the cookies cool on the baking sheet for 10 minutes before transferring to a baking rack to finish cooling.

Step 11

Serve, or freeze for later. Cookies will keep wrapped tightly at room temperature for up to 5 days.