Peppermint Chocolate Cookie Bars

How to Make Peppermint Chocolate Cookie Bars

1. 1

   Step 1: Warm and combine the chocolate base

   Preheat the oven to 325°F (163°C) and line an 8x8-inch (20x20 cm) pan with parchment, leaving an overhang. In a medium saucepan over low heat, melt the butter while stirring, then remove from heat and whisk in the granulated sugar, cocoa powder, and salt until smooth and glossy.

   For this step

   • 1/2 cupunsalted butter
   • 1 cupgranulated sugar
   • 1/2 cupunsweetened cocoa powder
   • 1/2 teaspoonfine salt
   
2. 2

   Step 2: Incorporate the eggs and vanilla

   Let the chocolate mixture cool for 1–2 minutes off the heat, then whisk in the eggs one at a time until fully incorporated and the batter is shiny. Stir in the vanilla extract and mix until smooth and slightly thickened.

   For this step

   • 2 largelarge eggs
   • 1 teaspoonvanilla extract
   
3. 3

   Step 3: Add the flour

   Sift or spoon the all-purpose flour over the batter and fold gently with a spatula until just combined; avoid overmixing to keep the bars fudgy. Scrape the batter into the prepared pan and smooth the top with an offset spatula.

   For this step

   • 3/4 cupall-purpose flour
   
4. 4

   Step 4: Fold in chips and peppermint

   Fold the semisweet chocolate chips and three-quarters of the crushed peppermint into the batter, reserving the rest for sprinkling on top. Sprinkle the reserved peppermint over the surface so each bar has a bright peppermint crunch after baking.

   For this step

   • 1 cupsemisweet chocolate chips
   • 3/4 cupcrushed peppermint candy (candy cane or peppermint chips)
   
5. 5

   Step 5: Bake or use the no-bake finish, then cool and cut

   Bake for 18–22 minutes until edges are set and the center is still slightly jiggy for a fudgy texture; cool completely in the pan before lifting and slicing. No-bake option: instead of baking, press the batter firmly into the lined pan, top with reserved peppermint, and chill at least 2 hours (or until firm); for a glossier top, melt 2–3 tablespoons of additional chocolate and drizzle before chilling.
   

1. Preheat the oven to 325°F (163°C) and line an 8x8-inch (20x20 cm) pan with parchment, leaving an overhang. In a medium saucepan over low heat, melt the butter while stirring, then remove from heat and whisk in the granulated sugar, cocoa powder, and salt until smooth and glossy.
2. Let the chocolate mixture cool for 1–2 minutes off the heat, then whisk in the eggs one at a time until fully incorporated and the batter is shiny. Stir in the vanilla extract and mix until smooth and slightly thickened.
3. Sift or spoon the all-purpose flour over the batter and fold gently with a spatula until just combined; avoid overmixing to keep the bars fudgy. Scrape the batter into the prepared pan and smooth the top with an offset spatula.
4. Fold the semisweet chocolate chips and three-quarters of the crushed peppermint into the batter, reserving the rest for sprinkling on top. Sprinkle the reserved peppermint over the surface so each bar has a bright peppermint crunch after baking.
5. Bake for 18–22 minutes until edges are set and the center is still slightly jiggy for a fudgy texture; cool completely in the pan before lifting and slicing. No-bake option: instead of baking, press the batter firmly into the lined pan, top with reserved peppermint, and chill at least 2 hours (or until firm); for a glossier top, melt 2–3 tablespoons of additional chocolate and drizzle before chilling.