Chocolate Peppermint Cookie Bars
Chewy cookie bars combining rich dark chocolate and bright peppermint candy in a buttery, cake-like base. The soft interior contrasts with lightly crispy edges, while crushed candy pieces add festive crunch and flavor. Perfect for holiday gatherings, winter dessert platters, or packed in boxes as homemade gifts. This version uses both vanilla and peppermint extracts for depth, with dark chocolate chips that balance the candy's sweetness without being cloying.
Ingredients
- 3 cup all-purpose flourgluten-free all-purpose flour blend1:1gluten
tags: gluten-free; may need binder adjustment
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract1/4 teaspoon crushed peppermint leaves1:1extracts
note: fresh mint yields different flavor intensity; reduce quantity
Full guide → - 2 large eggs, room temperature
- 10 ounce dark chocolate chips
- ⅝ cup crushed peppermint candywhite chocolate chips1:1mix-ins
tags: removes peppermint flavor entirely
- dark chocolate chips, for topping(optional)
- crushed peppermint candy, for topping(optional)white chocolate chips1:1mix-ins
tags: removes peppermint flavor entirely
Instructions
- 1
Preheat oven to 350F. Line a 9x13 cake pan with parchment paper, leaving overhang on all sides.
- 2
Whisk flour, salt, and baking soda in a large bowl and set aside.
- 3
Cream butter and both sugars with an electric mixer on medium-high until fully combined, about 1 minute.
- 4
Beat in vanilla extract, peppermint extract, and eggs until blended.
- 5
Slowly add dry ingredients and mix until well combined.
- 6
Fold in chocolate chips and crushed peppermint candy until evenly distributed, using hands if needed.
- 7
Transfer dough to prepared pan and pat into an even layer.
- 8
Press additional chocolate chips and peppermint candy onto the top if desired.
- 9
Bake until very lightly browned on edges, 20-22 minutes.
- 10
Cool in pan on a wire rack for about 1 hour.
- 11
Lift parchment overhang to remove from pan, place on cutting board, and slice into squares or bars.
Tips
Use a bench scraper or offset spatula to press dough evenly into the pan, ensuring uniform thickness for consistent baking and texture throughout the bars.
Pulse peppermint candies in a food processor rather than crushing by hand to get uniform pieces that distribute evenly without pulverizing into powder.
Cool completely in the pan before lifting out to ensure the bars set properly and slice cleanly without crumbling or breaking apart.
Good to Know
Store in an airtight container at room temperature for up to 5 days. Place parchment between layers to prevent sticking.
Prepare dough up to 1 day ahead, cover, and refrigerate. Bake directly from cold, adding 1-2 minutes to bake time. Baked bars keep refrigerated for up to 1 week.
Serve at room temperature or slightly warm. Cut into squares just before serving to keep edges clean. Pairs well with coffee, milk, or hot chocolate.
Common Mistakes
Overbake to avoid dry, crumbly texture; remove when edges are lightly browned but center still yields slightly to touch.
Under-mix after adding dry ingredients to avoid dense, tough bars; mix until just combined.
Skip the cooling period to avoid bars falling apart; allow full hour for proper set before cutting.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
tags: gluten-free; may need binder adjustment
General Alternatives
note: fresh mint yields different flavor intensity; reduce quantity
Full guide →FAQ
Can I use regular peppermint candies if I don't have crushed ones?
Yes. Place whole candies in a food processor and pulse until coarsely crushed. Avoid over-processing into a fine powder, which can clump in the dough. You can also crush them in a sealed bag with a rolling pin or mallet for better control over chunk size.
What if my bars spread too thin or are too cake-like instead of chewy?
This usually means overbaking or using too much liquid. Next time, measure flour by scooping and leveling, not packing. Also ensure eggs are truly room temperature before adding. If bars bake unevenly, rotate the pan halfway through.
How long can I keep these bars and can I freeze them?
Room temperature storage lasts 5 days in an airtight container. Refrigerate for up to 1 week. Freeze baked bars in a freezer container for up to 3 months; thaw at room temperature for 2-3 hours. Do not freeze unbaked dough.