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Mint Chocolate Chip Cookie Bars

Mint chocolate chip cookie bars are chewy green treats with dark chocolate chips.
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These bars combine the nostalgic flavor of mint chocolate chip ice cream with the perfect chewy-yet-crisp texture of a bakery-style cookie. Baked in one pan for ease, they feature a soft, brownie-like center and crisp edges thanks to a careful creaming method. A simple, comforting dessert that delivers gourmet results.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 to 1.5 tsp pure peppermint extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 1.5 cups semi-sweet chocolate chips, divided
  • Green gel food coloring, optional

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the paper.
  2. In a large bowl, use a mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light, fluffy, and pale.
  3. Beat in the eggs one at a time until fully incorporated. Mix in the vanilla and peppermint extracts. Add green food coloring now if using, and mix until even.
  4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  5. With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix just until no dry flour streaks remain.
  6. Use a spatula to gently fold in 1.25 cups of the chocolate chips, reserving 0.25 cup for the top.
  7. Spread the thick dough evenly into the prepared pan, pressing and smoothing it with a spatula or lightly greased hands. Sprinkle the reserved chocolate chips on top.
  8. Bake for 25-30 minutes, until the edges are golden brown and the center is just set. It may look slightly underdone.
  9. Let the pan cool completely on a wire rack. Use the parchment paper to lift the slab onto a cutting board. Slice into squares.

Notes

For clean cuts, wipe the knife between slices. Ensure butter is properly softened for best texture. Do not overmix once flour is added. Bars will continue to set as they cool. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/mint-chocolate-chip-cookie-bars-2/