Description
These Mint Chocolate Cookie Bars combine a soft cookie base with a creamy mint filling and a rich chocolate topping, creating a refreshing and indulgent dessert perfect for mint and chocolate lovers. With a hint of peppermint and the perfect balance of sweetness, these bars are a delightful treat for any occasion.
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). Prepare an 8×8-inch square baking pan by lining it with parchment paper or greasing it with butter or cooking spray.
- Make the Cookie Base: In a large bowl, combine the all-purpose flour, baking soda, and salt. 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. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in mini chocolate chips if desired. Spread the dough evenly into the prepared pan and press down gently to form an even layer.
- Bake the Cookie Base: Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cookie base to cool completely in the pan before proceeding.
- Make the Mint Filling: Once the base is cool, beat together softened butter and powdered sugar until smooth and fluffy. Add peppermint extract and mix well. Stir in milk or heavy cream a little at a time until the filling reaches a spreadable consistency. Add green food coloring if desired. Spread this mint filling evenly over the cooled cookie base.
- Prepare the Chocolate Topping: Melt the semi-sweet chocolate chips together with the unsalted butter either using a microwave in short bursts or a double boiler until smooth. Pour the melted chocolate over the mint filling and spread it evenly with a spatula.
- Chill the Bars: Place the assembled bars in the refrigerator for at least 1 hour to allow the chocolate topping to set properly.
- Cut and Serve: Remove the bars from the pan using the parchment paper edges if used. Cut into 16 bars and serve. Enjoy these minty, chocolatey, chewy treats!
Notes
- For stronger mint flavor, increase the peppermint extract slightly but be cautious as it can be potent.
- If you prefer a dairy-free version, substitute butter with vegan alternatives and use plant-based milk.
- To ensure clean cuts, warm the knife slightly before slicing the bars.
- Store the bars in an airtight container in the refrigerator for up to a week.
- You can add crushed candy canes on top of the chocolate layer before chilling for extra crunch and peppermint flavor.
