Description
These Peppermint Cookie Bars combine a buttery, soft cookie base with melted semi-sweet chocolate and festive crushed peppermint candies for a perfect holiday treat. Easy to make and irresistibly delicious, they offer a delightful mix of chocolate and mint flavors baked into a convenient bar form, ideal for sharing during the festive season.
Ingredients
Scale
Cookie Base
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
Topping
- 1 cup semi-sweet chocolate chips
- Handful of crushed peppermint candies, holiday M&Ms, and a couple of crushed candy canes
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Grease and line a 13 by 9 inch metal baking pan with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt until evenly combined; set this mixture aside.
- Cream Butter and Sugar: In a separate large bowl, use a hand mixer to beat the softened butter and granulated sugar until the mixture is fluffy and light in color.
- Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract into the butter-sugar mixture until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the flour and salt mixture to the wet ingredients a little at a time, mixing gently until the dough starts to come together but remains crumbly.
- Form the Cookie Base: Transfer the dough into the prepared baking pan. Use your hands or a spatula to spread and firmly pat the dough down into an even layer.
- Poke Fork Holes: Use a fork to poke holes all over the surface of the cookie dough to help it bake evenly.
- Bake the Cookie Base: Place the pan in the preheated oven and bake for 25 to 26 minutes until the crust turns golden brown around the edges.
- Add Chocolate Chips: Remove the pan from the oven and sprinkle the chocolate chips evenly over the hot cookie base. Return the pan to the oven for about 1 minute, allowing the chocolate chips to melt.
- Spread Melted Chocolate: Remove the pan again and use a spatula to spread the melted chocolate over the cookie layer into an even coating.
- Sprinkle Peppermint Candies: Immediately sprinkle the crushed peppermint candies and holiday M&Ms or crushed candy canes over the melted chocolate.
- Cool and Cut: Let the bars cool completely until the chocolate topping sets firm. Then, cut into desired size bars and serve.
Notes
- For best results, ensure the butter is softened but not melted to achieve a fluffy creamed texture with sugar.
- You can substitute holiday M&Ms with any other peppermint-flavored candies or crushed candy canes for a festive touch.
- Store leftover cookie bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- These bars can be slightly warmed before serving to soften the chocolate topping again if desired.
