Description
These Mint Chocolate Cookie Bars combine a chewy chocolate chip cookie base with a creamy peppermint filling and a rich chocolate topping, creating a perfect treat for mint and chocolate lovers. Easy to make and ideal for holiday gatherings or a refreshing dessert option.
Ingredients
Scale
Cookie Base
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract (optional, for extra mint flavor)
- 1/2 cup mini chocolate chips (optional, for extra chocolate chunks in the base)
Mint Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 1/2 tsp peppermint extract (or to taste)
- 2 tbsp milk or heavy cream (adjust for consistency)
- A few drops of green food coloring (optional, for a fun mint color)
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper or grease it with butter or cooking spray.
- Make the Cookie Base: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and peppermint extract (if using) until well combined. Gradually add the dry ingredients (flour, baking soda, salt) to the wet mixture, mixing until just combined. If desired, fold in the mini chocolate chips. Spread the cookie dough evenly into the prepared baking pan and press it down gently to form an even layer.
- Bake the Cookie Base: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cookie base cool completely in the pan before proceeding.
- Make the Mint Filling: Once the cookie base is fully cooled, prepare the mint filling by beating together the softened butter and powdered sugar until smooth. Add peppermint extract, milk or heavy cream, and green food coloring (if using). Mix until creamy and spread evenly over the cooled cookie base.
- Prepare the Chocolate Topping: Melt the semi-sweet chocolate chips together with the butter until smooth, either using a microwave in short bursts or a double boiler. Pour the melted chocolate over the mint filling, spreading it evenly with a spatula.
- Chill the Bars: Place the baking pan in the refrigerator and chill for at least 1 hour to allow the layers to set properly.
- Cut and Serve: Remove from the refrigerator, cut into 16 bars, and serve. Enjoy these minty, chocolatey, chewy bars!
Notes
- For a stronger mint flavor, adjust the peppermint extract in both the cookie base and the filling according to your preference.
- You can substitute heavy cream with milk in the filling, but heavy cream provides a richer texture.
- Make sure the cookie base is completely cool before adding the mint filling to prevent melting and mixing of layers.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
- For cleaner cuts, warm the knife slightly before slicing the bars.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
