Baking Chocolate Peppermint No-Bake Option Holiday

Peppermint Chocolate Cookie Bars

Name: Peppermint Chocolate Cookie Bars
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 cup unsalted butter; 1 cup granulated sugar; 0.5 cup unsweetened cocoa powder; 0.5 teaspoon fine salt; 2 large large eggs; 1 teaspoon vanilla extract; 0.75 cup all-purpose flour; 1 cup semisweet chocolate chips; 0.75 cup crushed peppermint candy (candy cane or peppermint chips)

Fudgy, intensely chocolatey cookie bars studded with crunchy peppermint for a bright, festive bite. A simple batter comes together quickly with an easy bake, plus a no-bake chilling option for busy bakers who still want rich texture and peppermint crunch.

0.0(0 reviews)

Prep: 20m · Cook: 20m · Total40 mins

DifficultyEasy

Serves8

AuthorJake

Jake's note

"These bars balance deep, fudgy chocolate with a crisp peppermint finish—perfect for holiday cookie trays or an easy weeknight treat. Home bakers will love how forgiving the batter is and that there's a quick no-bake path when oven time is limited."

Peppermint Chocolate Cookie Bars

These Peppermint Chocolate Cookie Bars land squarely between a fudgy brownie and a dense chocolate cookie: deeply cocoa-forward, glossy, and studded with molten pockets of semisweet chips and bright, crunchy peppermint. The method—melting butter then whisking in sugar and cocoa, followed by warm eggs—creates a sheen and tender crumb that keeps the center irresistibly gooey while the edges set, and the reserved crushed candy on top gives each bite a festive snap. Baking at a modest 325°F and pulling the pan when the center still jiggles preserves that fudgy texture, and there’s also an easy no-bake finish if you need to skip the oven without losing intensity.

This version works because of the balance: semisweet chips temper the peppermint’s sharpness, and just three-quarters of the crushed candy inside plus a sprinkling on top keeps peppermint from dissolving into the batter. It’s a great make-ahead treat for holiday trays, cookie exchanges, or after-dinner sweets—and the no-bake option makes it perfect for packed schedules or hot kitchens. These bars also travel and freeze well, so they’re ideal for gifting; just reserve a few whole candy pieces for garnish so they read as homemade and thoughtful.

Plan your timing

Enter your target meal time:

6:15 pm–6:23 pm→Warm and combine the chocolate base

6:23 pm–6:31 pm→Incorporate the eggs and vanilla

6:31 pm–6:39 pm→Add the flour

6:39 pm–6:47 pm→Fold in chips and peppermint

6:47 pm–6:55 pm→Bake or use the no-bake finish, then cool and cut

Ingredients

Yield

Instructions

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

0.5 cupunsalted butter
1 cupgranulated sugar
0.5 cupunsweetened cocoa powder
0.5 teaspoonfine salt

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

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

0.75 cupall-purpose flour

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
0.75 cupcrushed peppermint candy (candy cane or peppermint chips)

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.

Tips from the kitchen

Warm the chocolate base

Take the butter off heat before adding sugar and cocoa so the mixture cools just enough to prevent the eggs from cooking, but is still warm enough to melt sugar into a glossy batter.

Crush peppermint correctly

Use a zip-top bag and a rolling pin to crush candy canes to mostly small shards; avoid pulverizing into powder, which can bleed color and make the bars gritty.

Watch for the jiggle

Bake until the edges are set but the center still jiggles slightly—carryover heat will finish it, giving fudgy bars rather than a cakey slice.

Prevent chips from sinking

Toss the chocolate chips in a teaspoon of flour before folding them in to help them suspend evenly through the batter.

Press firmly for no-bake

If using the no-bake option, press the batter tightly into the pan with the bottom of a measuring cup to eliminate air pockets and create a denser, fudgelike bite.

Variations & substitutions

Dark chocolate upgrade

Swap the semisweet chips for chopped 70% dark chocolate and add 1/2 teaspoon instant espresso powder to deepen the cocoa flavor without altering technique.

Nutty peppermint bars

Fold in 1/2 cup toasted chopped walnuts or pecans for crunch and to cut the sweetness while keeping the same baking time and temperature.

Gluten-free swap

Replace the all-purpose flour with an equal amount of a 1:1 gluten-free baking blend; fold gently and bake as directed, though the texture will be slightly more tender.

Orange–peppermint twist

Add 1 teaspoon finely grated orange zest to the batter and use dark chocolate chips to introduce a bright citrus contrast to the mint.

Less-sweet option

Reduce the granulated sugar to 3/4 cup and substitute half the semisweet chips with unsweetened chocolate pieces to lower sweetness while preserving structure.

Storage & make-ahead

Because these bars contain eggs and butter, store them airtight in the refrigerator for up to 5 days. You can also freeze cut bars in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months; thaw at room temperature for 30–60 minutes before serving. For the no-bake version, keep chilled until ready to serve and bring to room temperature briefly to soften the texture if preferred.

What to serve with it

Serve slightly chilled or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream to balance the peppermint. Pair with black coffee or an espresso for contrast, or offer peppermint hot chocolate for a festive, mint-forward dessert course. For gift jars or platters, garnish slices with a few whole peppermint shards and a dusting of cocoa for an elegant finish.

Frequently asked questions

Can I use Dutch-processed cocoa instead of natural cocoa?

Yes—Dutch-processed cocoa works well and will give a mellower, darker chocolate flavor; there’s no leavening in this recipe so you don’t need to adjust for acidity.

Why does the recipe call for a lower oven temperature?

Baking at 325°F reduces the chance of overcooking the edges while the center sets, which helps achieve the fudgy, glossy interior these bars are known for.

My peppermint turned soggy—what happened?

If peppermint is too finely powdered or added while the batter is hot, it can dissolve; use coarser shards and reserve most for sprinkling on top so some stays crisp after baking.

Can I double the recipe?

Yes, double the ingredients and bake in a 9x13-inch pan; you may need to increase baking time by 5–10 minutes and check for the same 'edges set, center jiggles' doneness.

How do I get clean slices?

Chill the pan completely, then lift the parchment out and slice with a large, sharp knife wiped clean between cuts; for glossy tops on the no-bake version, wait until fully firm before slicing.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Warm and combine the chocolate base

unsalted butter0.5 cup
granulated sugar1 cup
unsweetened cocoa powder0.5 cup
fine salt0.5 teaspoon

Step 2: Incorporate the eggs and vanilla

large eggs2 large
vanilla extract1 teaspoon

Step 3: Add the flour

all-purpose flour0.75 cup

Step 4: Fold in chips and peppermint

semisweet chocolate chips1 cup
crushed peppermint candy (candy cane or peppermint chips)0.75 cup

Nutrition Facts

Per serving: 1 bar (95g)

Calories394

Total Fat20.3g

Saturated Fat12g

Trans Fat0g

Polyunsaturated Fat2g

Monounsaturated Fat1g

Total Carbohydrates55g

Dietary Fiber3.4g

Total Sugars17.1g

Protein4.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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