Instructions

1.  Preheat oven to 350 degrees F. Line a cookie sheet with a parchment paper sling.

2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

3. Using a stand mixer with paddle attachment, beat the butter and brown sugar and granulated sugar on medium speed until combined. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Mix until combined, then set batter aside.

4. Place peppermint bark sheet into large freezer bag. Use a kitchen mallet to break up your peppermint bark sheets into small shards until you have 2 cups worth. They should be similar in size to the chocolate chips.

5. Add the peppermint bark shards and chocolate chips to the batter and mix until combined.

6.Form the cookie dough into balls (about 2 tbs worth each) and place 2 inches apart on cookie sheet. Sprinkle each cookie with flaky sea salt. 

7.Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cooling rack.