Print

Mint Chocolate Chip Cookie Bars

Mint chocolate chip cookie bars are thick chewy and fudgy with melty chocolate chips
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Mint Chocolate Chip Cookie Bars are a one-pan wonder, combining the classic flavor of mint chip with the ease of a bar cookie. They feature a thick, chewy, and fudgy base studded with melty chocolate and a cool kiss of mint, perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp peppermint extract
  • Green gel food coloring, optional
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup Andes Creme de Menthe baking chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
  3. Whisk in the eggs and vanilla extract until the mixture is uniform.
  4. Stir in the peppermint extract. Add green gel food coloring if using, and mix to desired shade.
  5. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients. Use a spatula to fold together just until the last streaks of flour disappear. Do not overmix.
  7. Gently fold in the semi-sweet chocolate chips and Andes baking chips.
  8. Spread the thick dough evenly into the prepared pan, patting it down gently.
  9. Bake for 30-35 minutes, until the edges are golden and set, and the center looks slightly underdone. A toothpick inserted near the center should come out with a few moist crumbs.
  10. Let the pan cool completely on a wire rack. For cleanest cuts, refrigerate for 30 minutes after cooling. Use parchment overhang to lift bars from pan before cutting.

Notes

For a tender, chewy texture, avoid overmixing the dough once flour is added. Do not overbake; the bars will set as they cool. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free chocolate chips. Store in an airtight container at room temperature for up to 4 days, in the fridge for a week, or freeze for up to 3 months.

Nutrition

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