Guest Recipe: Peppermint Chocolate Chip Cookie Bars

Photo by Knead To Cook
This is such a classic Christmas dessert recipe -- peppermint and chocolate together! Food blogger Knead To Cook has improved upon the cookie version of this making it into a cookie bar, which actually improves over night. No last-minute baking needed, the better to enjoy the holidays!


Peppermint Chocolate Chip Cookie Bars
1 cup of all purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon sea salt
1/2 cup butter (unsalted) at room temperature
5 tablespoons of sugar
5 tablespoons of light brown sugar
1 egg, room temperature
1 teaspoon of peppermint extract
1/2 teaspoon of vanilla paste or extract
10 mint sandwich cookies (I used Trader Joe's Joe Joe's), chopped up
1 10 ounce bag of chocolate chips

In a bowl, whisk the flour, soda and salt. Set aside. Preheat the oven to 375 degrees.

Spray your 8×8 glass baking sheet with baking spray and set aside.

In a stand mixer, paddle attached, cream butter and sugars. Stop the machine and scrape down the sides. Then add the egg and extracts and blend. Then finally, add the cookies and chocolate chips. Beat for a few seconds.

Drop the dough into your prepared pan pressing it down and filling in all the sides and corners. Bake for 18-22 minutes or until the edges are golden. I prefer the cookie dough to be slightly underdone to keep them moist. Remove and let cool. Slice and serve.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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