Kat Can Cook

0 In the bowl of a stand mixer, mix the butter with the sugars on medium speed for about 2 minutes until lighter in texture.
1 Add the egg and vanilla and continue to mix for about 30 seconds until combined.
2 Add the flour, baking soda, and salt and mix on low until just combined.
3 Using a spatula, fold in the chopped peppermint bark.
4 Cover the bowl and chill in the refrigerator for 30 minutes.
5 Line two baking sheets with parchment paper and preheat the oven to 350 Degrees F.
6 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.
10  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.
7 Out of the oven, place the mouth of a drinking glass over each cookie and swirl it around the make them perfect circles.
8 Let the cookies cool on the baking sheet for 10 minutes before transferring to a baking rack to finish cooling.
9 Serve, or freeze for later.  Cookies will keep wrapped tightly at room temperature for up to 5 days.