Peppermint Chocolate Chip Cookie Bars Recipe
Soft chocolate chip cookie bars bursting with peppermint flavor and bits of crushed candy canes are a festive way to celebrate the season.
Hi I'm Emily from It Bakes Me Happy and I am super excited to be a contributor here on Something Swanky! Today and in the coming year I will be sharing my love of brownies and bar desserts for your sweet satisfaction.
Since it's December I wanted to share an easy and delicious treat you can add to your holiday line up and it's perfect for gifting if you like giving the gift of baked goods. These soft chocolate chip cookie bars are packed with bits of crushed peppermint candy and topped with a drizzle of chocolate. Plus they look way more fancy than the effort they require to make, so you'll look like a pro when you serve them to family and friends.
A peppermint twist on the classic chocolate chip cookie, only easier because we're eliminating the need to scoop and bake multiple batches. I love baking for family and friends this time of year and cookie bars are the perfect way to save a bit of time without sacrificing flavor. Chocolate and peppermint combine perfectly in these soft cookie bars, they're sure to make you one popular baker this time of year.
I just want to say a big thanks to Ashton for letting me share my newest Christmas cookie obsession with you all today. I am really looking forward to getting to know you all better in the new year and share more delicious treats. Wishing you each a happy holiday season, I hope you'll enjoy the cookie bars!
- For the Cookie Bars: 3/4 c butter, softened 1/4 c shortening 1 c brown sugar 3/4 tsp tsp baking soda 1/2 tsp salt 1 egg, extra large 1/2 tsp vanilla extract 1/2 tsp peppermint extract 2 c all-purpose flour 1/2 c miniature chocolate chips 1/4 c crushed peppermint candy, I used candy canes
For the Cookie Bars:
- For the Drizzle: 2 Tbs semi-sweet chocolate chips 1/2 tsp coconut oil 1 Tbs crushed peppermint candy
Preheat your oven to 350º F and line a 9"x9" baking pan with parchment.
In a large mixing bowl beat the butter and shortening together.
Add the brown sugar, baking soda, salt, egg, vanilla and peppermint extract, beat until fluffy.
Stir in the flour until the dough comes together, fold in the mini chocolate chips and crushed peppermint candy.
Press the mixture into the prepared baking pan and bake for 16-18 minutes, until lightly golden.
Let cool in the pan completely.
To a small microwave safe bowl add the 2 Tbs of chocolate chips and coconut oil, melt for 30 seconds, stir until smooth.
Using the edges of the parchment remove the cookie slab from the pan and slice into 12 equal squares.
Drizzle the melted chocolate over the top and sprinkle on the 1 Tbs of crushed peppermint candy.
Serve immediately or store in an airtight container for up to 3 days.
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