Pre-heat your oven to 350° F and line your baking sheets with parchment paper.

In a large bowl, add your softened butter, sugar and brown sugar and mix until combined.

Next add your eggs and vanilla and stir again until well combined.

Add your dry ingredients and fold until incorporated. Dough should be soft in texture.

Next, add your chocolate chips. Fold until combined.

If you are using homemade peppermint bark, here's how to make it: In a double boiler or in a microwave safe bowl, add your dark chocolate and melt. If using microwave, melt in 30 second increments until melted, stirring in between. If using double broiler on the stove, continue stirring in a bowl over simmer water until melted.

Do the same with the white chocolate.

In a parchment paper lined baking dish add your melted dark chocolate and let chill for 15 minutes. Remove from freezer and add your white chocolate and spread evenly over top of your dark chocolate. Sprinkle with crushed peppermint candy pieces. Let chill for another 15 minutes.

Scoop your cookie dough into 1-2 inch balls onto your baking sheets lined with parchment paper a couple inches apart to prevent from spreading into each other.

Top with extra chocolate chips and peppermint bark and place in the oven for 8-10 minutes at 350° F.

Remove from oven and top with more peppermint bark and some flaky sea salt. Use a round cookie cutter or glass to make your cookies round.

Share and ENJOY!!