Description
Deliciously rich and festive Mint Chocolate Cookie Bars featuring a buttery cookie base studded with semisweet and mint chocolate chips. Perfect for holiday baking or anytime you crave a sweet treat with a refreshing hint of peppermint.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Mix-Ins
- 1 cup semisweet chocolate chips
- 1 cup mint chocolate chips or chopped Andes mints
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to prevent sticking and allow for easy removal.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which ensures a tender texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, then add the vanilla extract and peppermint extract. Mix until the ingredients are thoroughly combined for an even flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step is important to distribute the rising agent and salt evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make bars tough.
- Fold in Chocolate Chips: Gently fold in both the semisweet chocolate chips and the mint chocolate chips or chopped Andes mints, distributing them evenly throughout the dough.
- Spread Dough and Bake: Spread the cookie dough evenly in the prepared baking pan. Bake in the oven for 25–28 minutes until the edges are golden brown and the center is set but still soft.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack before slicing into 24 bars, ensuring clean cuts and proper texture.
Notes
- For a more pronounced mint flavor, increase peppermint extract slightly, but be cautious as too much can overpower the bars.
- Store bars in an airtight container at room temperature for up to 5 days for best freshness.
- You can freeze the bars for up to 2 months; thaw completely before serving.
