Mint Chocolate Chip Cookie Bars

The key to that perfect chewy-yet-crisp texture is creaming the butter and sugar just until light and fluffy, which traps air for lift. This technique ensures your mint chocolate chip cookie bars have the ideal structure and mouthfeel. I learned this the hard way, years ago, after a batch of what I thought would be festive green cookies spread into one sad, flat puddle. I was trying to recreate the magic of a bakery-style mint chocolate chip cookie bar I’d had, with its crisp edges and soft, almost brownie-like center. That kitchen fail sent me on a mission. I wanted that restaurant-quality treat, but one I could make at home without any special skills or tools. Just a regular kitchen, regular time, and great results.

After plenty of testing (and tasting), I landed on this formula. These mint chocolate chip cookie bars are the ultimate union of a classic chocolate chip cookie and the cool, refreshing flavor of a favorite ice cream. They’re simpler than rolling individual dough balls, bake up in one pan, and deliver that nostalgic, comforting flavor in every single square. Simple ingredients, warm memories. This is comfort food, made easy.

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Ingredients List for Mint Chocolate Chip Cookie Bars

Mint chocolate chip cookie bars start with a classic cookie dough base, elevated with a few special twists. The ingredient list is straightforward, but each one plays a crucial role in building that signature texture and flavor.

• Unsalted Butter: 1 cup (2 sticks), softened. Using unsalted lets you control the salt level. For the best creaming action, take it out of the fridge about an hour before you bake.
• Granulated Sugar: 1 cup. This gives the bars sweetness and helps create those crisp edges.
• Light Brown Sugar: 1 cup, packed. The molasses in brown sugar is the secret to a chewy, moist center and that rich, caramel-like depth.
• Large Eggs: 2, at room temperature. They bind everything together. Room-temperature eggs incorporate more smoothly into the creamed butter and sugar.
• Pure Vanilla Extract: 2 teaspoons. The flavor backbone.
• Pure Peppermint Extract: 1 to 1 ½ teaspoons. Start with 1 teaspoon for a gentle mint flavor, or go to 1 ½ for a more pronounced, refreshing kick. This is where the magic happens!
• All-Purpose Flour: 3 cups. Spoon and level it into your measuring cup for accuracy—don’t scoop directly from the bag.
• Cornstarch: 1 teaspoon. My little secret weapon for an extra-soft, tender crumb. It’s a trick I often use in other bar recipes, like my Red Velvet Brownies.
• Baking Soda: 1 teaspoon. For the perfect rise.
• Salt: 1 teaspoon. Balances all the sweetness and makes the chocolate and mint flavors pop.
• Semi-Sweet Chocolate Chips: 1 ½ cups. I prefer semi-sweet to balance the mint, but milk chocolate works too.
• Green Gel Food Coloring (optional): A few drops. For that classic, festive look. Gel coloring won’t thin your dough like liquid might.

Smart Swaps: For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free mint chocolate chip cookie bar, use your favorite plant-based butter sticks. You can also swap the chocolate chips for mint chocolate chips or even Andes mint baking pieces for an extra minty punch.

Timing for Mint Chocolate Chip Cookie Bars

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: About 45 minutes, plus cooling
• This is about 30% faster than baking multiple trays of individual cookies, making these bars a fantastic weeknight or last-minute dessert solution.

Step-by-Step Instructions for Mint Chocolate Chip Cookie Bars

Follow these simple steps for foolproof mint chocolate chip cookie bars every single time.

1. Prep and Preheat. Start by preheating your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. This makes lifting out the entire slab of cookie bars for clean slicing incredibly easy. Grease the paper lightly.

2. Cream Butter and Sugars. In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes. This is the most important step! You want it light, fluffy, and pale in color. That incorporated air is what gives your mint chocolate chip cookie bars their lift and structure.

3. Add Wet Ingredients. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla and peppermint extracts. If you’re using green food coloring, add it now and mix until the color is even.

4. Combine Dry Ingredients. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures the leavening agents are evenly distributed, preventing any bitter pockets in your finished bars.

5. Bring It All Together. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until no dry flour streaks remain. Overmixing at this stage can lead to tough bars.

6. Fold in Chocolate. Use a spatula to gently fold in 1 ¼ cups of the chocolate chips, reserving ¼ cup for sprinkling on top.

7. Bake. Spread the thick dough evenly into your prepared pan. It will be thick—just press and smooth it with your spatula or lightly greased hands. Sprinkle the remaining ¼ cup of chocolate chips over the top. Bake for 25-30 minutes, or until the edges are golden brown and the center is just set. It might look slightly underdone, but it will continue to set as it cools. This is the key to a fudgy center.

8. Cool and Slice. Let the pan cool completely on a wire rack. Use the parchment paper overhang to lift the entire slab onto a cutting board. Slice into squares. For clean cuts, wipe your knife between slices.

Nutritional Information for Mint Chocolate Chip Cookie Bars

Based on a batch yielding 24 bars, one bar contains approximately: 240 calories, 3g protein, 33g carbohydrates, 11g fat (7g saturated), 1g fiber, 22g sugar. While these are a treat, the use of real butter, eggs, and quality chocolate provides more satisfaction than many no bake cookies or overly processed sweets. The mint extract adds flavor without extra calories.

Equipment Needed for Mint Chocolate Chip Cookie Bars

You don’t need any fancy gear. A regular kitchen setup works perfectly:

• 9x13 inch Baking Pan
• Parchment Paper (a game-changer for easy removal)
• Hand Mixer or Stand Mixer (you can mix by hand, but a mixer makes creaming easier)
• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Spatula
• Wire Cooling Rack

Why You’ll Love This Recipe for Mint Chocolate Chip Cookie Bars

1. One-Pan Wonder: No scooping individual dough balls. One mix, one pan, one bake. It’s the easiest way to feed a crowd.
2. The Perfect Texture: Thanks to the creaming method and cornstarch, you get that dreamy combo of crisp edges and a soft, chewy center—reminiscent of the best bakery or Crumbl cookies style treats.
3. Nostalgic Flavor, Elevated: The classic mint-chocolate combination feels both comforting and special, like a gourmet secret you now know how to make at home.
4. Make-Ahead Friendly: The dough can be made and pressed into the pan, then covered and refrigerated overnight before baking. The baked bars also freeze beautifully.
5. Endlessly Adaptable: This base is a canvas. Swap the mint for other extracts, or mix in different chips. It’s as versatile as a classic peanut butter cookies recipe or gingerbread cookies dough.

Healthier Alternatives for the Recipe

You can tweak these mint chocolate chip cookie bars to fit different dietary needs without sacrificing that comforting essence.

• Gluten-Free: Substitute the all-purpose flour with a trusted 1:1 gluten-free baking blend.
• Dairy-Free: Use high-quality vegan butter sticks and ensure your chocolate chips are dairy-free.
• Lower Sugar: Reduce the granulated sugar by ¼ cup and use a sugar substitute designed for baking for the brown sugar. Note: this will affect texture and browning.
• Add Protein: Stir in ½ cup of collagen peptides or a scoop of vanilla protein powder with the dry ingredients (you may need a tablespoon of extra milk if the dough seems too dry).

Serving Suggestions for Mint Chocolate Chip Cookie Bars

These bars are fantastic all on their own, still slightly warm from the oven. For a next-level dessert experience:

• Serve with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a mint chocolate chip cookie bar sundae.
• Dust with powdered sugar just before serving for a pretty, festive look.
• Pair with a cold glass of milk, a hot coffee, or even a mug of mint tea to double down on the cozy flavor.
• Crumble a bar over a bowl of vanilla yogurt or pudding for a fun parfait.
• For a holiday twist, sprinkle crushed candy canes on top of the bars as soon as they come out of the oven.

Common Mistakes to Avoid

1. Using Cold Butter: This is the #1 reason for dense bars. Your butter must be properly softened to cream correctly with the sugar and trap air.
2. Overmixing the Dough: Once you add the flour, mix only until combined. Overworking the gluten will make your mint chocolate chip cookie bars tough, not tender.
3. Overbaking: The bars will continue to cook from residual heat as they cool. Take them out when the edges are set and golden and the center looks just slightly underdone. A toothpick inserted will have moist crumbs, not wet batter.
4. Slicing While Warm: I know it’s hard to wait! But if you cut into the slab while it’s hot, it will crumble and fall apart. Let it cool completely for clean, perfect squares.
5. Skimping on the Peppermint Extract: Not all extracts are created equal. Use pure peppermint extract, not mint extract (which can taste like toothpaste). Start with the recommended amount and taste-test the dough if you’re unsure.

Storing Tips for the Recipe

• Room Temperature: Store cooled mint chocolate chip cookie bars in an airtight container at room temperature for up to 4 days. They stay wonderfully soft.
• Freezer: These bars freeze exceptionally well. Wrap individual bars or the whole slab tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
• Make-Ahead: You can prepare the dough, press it into the parchment-lined pan, cover tightly, and refrigerate for up to 48 hours before baking. Let it sit at room temperature for 20 minutes while the oven preheats.

Conclusion

These mint chocolate chip cookie bars truly capture that special bakery feeling with none of the fuss. They’re the kind of dessert that makes an ordinary day feel like a celebration, and a celebration feel even more special. Regular kitchen, regular time, great results. Food that feels like home.

I hope this recipe brings as much joy to your kitchen as it has to mine. If you’re a fan of this mint and chocolate combo, you absolutely must try my fudgy Mint Chocolate Brownies or my even richer Mint Chocolate Brownies 2. For more easy, one-pan dessert magic, my Irish Cream Brownies are a reader favorite.

Let me know how your mint chocolate chip cookie bars turn out in the comments! And if you share a photo of your creation, don’t forget to tag @StackSipSnack—I love seeing your kitchen wins.

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