Mint Chocolate Cookie Bars

The beauty of this recipe is that the flavors actually improve and meld together after a night in the refrigerator. Making these mint chocolate cookie bars ahead means you get a more cohesive and delicious dessert. It’s a trick I learned from my grandmother’s holiday baking—some treats are just meant to be patient. While everyone else is rushing to bake fresh cookies on Christmas Eve, you can be calmly slicing into these perfectly set, fudgy bars that taste like a peppermint patty met a brownie and decided to stay for dinner.

These mint chocolate cookie bars are my ultimate answer to holiday dessert stress. They combine the chewy, familiar comfort of a chocolate chip cookie base with a cool, creamy mint layer and a rich chocolate topping. It’s a triple-layer treat that looks impressive but comes together with simple mixing and spreading—no fancy piping or decorating skills required. If you love the combination of mint and chocolate, this recipe is a must-try. It’s the kind of dessert that disappears from the platter first, leaving everyone asking for the recipe. Simple ingredients, warm memories.

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Ingredients List for Mint Chocolate Cookie Bars

Mint chocolate cookie bars start with a foundation of pantry staples, building into something truly special. Here’s what you’ll need to create this festive treat.

For the Cookie Base:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups semi-sweet chocolate chips

For the Mint Layer:

• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons milk or cream
• 1 ½ teaspoons peppermint extract
• Green food coloring (optional, but festive!)

For the Chocolate Topping:

• 1 ½ cups semi-sweet chocolate chips
• 2 tablespoons coconut oil or shortening

Smart Swaps & Notes:

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dairy-Free: Use plant-based butter and dairy-free chocolate chips. For the mint layer, use a non-dairy milk.
• Flavor Variations: For a different twist, swap the peppermint extract for 1 teaspoon of almond extract for an almond joy vibe.
• Chocolate: Feel free to use dark chocolate chips for a less sweet, more intense topping, or milk chocolate for a sweeter bar.

Timing for Mint Chocolate Cookie Bars

One of the best parts about this recipe is the hands-off chilling time, which does most of the work for you.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Chill Time: 2 hours (or ideally overnight)
• Total Time: About 3 hours (largely inactive)

Compared to baking multiple batches of individual Christmas cookies, these bars are about 40% faster and far less fussy. You get a whole tray of dessert from one simple bake.

Step-by-Step Instructions

Follow these simple steps for perfect, layered mint chocolate cookie bars every time.

1. Make the Cookie Base. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the 1 ½ cups of chocolate chips. Press this dough evenly into the bottom of your prepared pan. It might seem sticky—just use lightly floured fingers or the bottom of a measuring cup to press it down smoothly.

2. Bake to Perfection. Bake for 22-26 minutes, or until the edges are golden brown and the center looks set. Don’t overbake! The cookie layer will continue to firm up as it cools. Let the pan cool completely on a wire rack. This is crucial—if the base is warm, the mint layer will melt.

3. Prepare the Mint Layer. While the base cools, make the mint filling. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and peppermint extract. Beat on medium-high speed for 2-3 minutes until very smooth, light, and fluffy. If using, add a few drops of green food coloring and beat until evenly colored. Spread this mint layer evenly over the completely cooled cookie base. I find an offset spatula works wonders here for a smooth, even layer.

4. Create the Chocolate Topping. In a microwave-safe bowl, combine the 1 ½ cups of chocolate chips and coconut oil. Microwave in 30-second bursts, stirring well after each, until completely melted and smooth. Alternatively, you can melt them together in a heatproof bowl set over a pot of simmering water. Carefully pour the melted chocolate over the mint layer. Tilt the pan gently to spread it into a thin, even coat that covers the mint completely.

5. Chill and Set. This is the secret step! Place the entire pan in the refrigerator for at least 2 hours, or ideally overnight. This allows all the layers to firm up perfectly and the flavors to marry. The chocolate will set to a smooth, snappable finish, and the mint layer will become delightfully creamy. Once fully chilled, use the parchment paper overhang to lift the whole slab out of the pan onto a cutting board. Slice into bars with a sharp knife. For clean cuts, wipe the knife with a hot, damp cloth between slices.

Nutritional Information

A serving (one bar, based on 24 bars per pan) provides approximately:

• Calories: ~320
• Total Fat: 17g
• Saturated Fat: 10g
• Carbohydrates: 42g
• Sugar: 32g
• Protein: 3g

While this is a decadent treat, the mint layer provides a refreshing contrast that can make a smaller portion feel satisfying. The chocolate offers antioxidants, and using real butter and eggs means you’re enjoying wholesome ingredients rather than processed shortcuts. Comfort food, made easy.

Equipment Needed

You don’t need any specialty tools for these mint chocolate cookie bars, just standard kitchen gear.

• 9x13 inch Metal Baking Pan
• Parchment Paper (a lifesaver for clean removal)
• Mixing Bowls (large and medium)
• Hand Mixer or Stand Mixer (you can mix by hand, but a mixer makes the mint layer extra fluffy)
• Measuring Cups and Spoons
• Rubber Spatula
• Offset Spatula (helpful, but a butter knife works too)
• Wire Cooling Rack

Why You’ll Love This Recipe

These mint chocolate cookie bars are a holiday game-changer for so many reasons.

• Make-Ahead Magic: As the hook says, they taste even better the next day. Bake them on a quiet afternoon and have a stunning dessert ready for your party.
• Crowd-Pleasing Comfort: They combine three beloved textures—chewy cookie, creamy mint, snappy chocolate—into one unforgettable bite. It’s like your favorite Christmas cookies and a mint chocolate brownie had the perfect dessert baby.
• Simpler Than Cookies: No scooping, no rotating trays, no worrying about uniform shapes. One pan, one bake, done.
• Endlessly Adaptable: Not a mint fan? Use the same method with vanilla buttercream for a cookies-and-cream bar, or add a swirl of peanut butter to the mint layer for a twist reminiscent of peanut butter cookies.
• Regular kitchen, regular time, great results. This recipe is designed for real life, not a TV kitchen.

Healthier Alternatives

You can easily tweak this mint chocolate cookie bars recipe to fit different dietary needs without losing the festive spirit.

• Gluten-Free: Swap the all-purpose flour for your favorite gluten-free 1:1 baking blend. The texture of the base will be nearly identical.
• Dairy-Free: Use high-quality vegan butter sticks and dairy-free chocolate chips. For the mint layer, any unsweetened non-dairy milk will work.
• Reduced Sugar: You can slightly reduce the sugar in the cookie base by ¼ cup, though it may affect texture. For the mint layer, using a sugar substitute powdered “sweetener” that measures like sugar can work.
• Protein Boost: For a more indulgent treat with a protein kick, try swirling a few tablespoons of your favorite chocolate or vanilla protein powder into the mint layer. Start with a small amount to avoid a chalky texture.

Serving Suggestions

These bars are a star on their own, but a little presentation goes a long way.

• For a festive touch, sprinkle the melted chocolate topping with crushed candy canes or holiday sprinkles before it sets.
• Serve alongside a scoop of vanilla ice cream for an over-the-top sundae experience.
• Pair with a hot mug of coffee or a glass of cold milk to balance the sweetness.
• For a cookie platter, include these bars with classic chocolate chip cookies, my easy no bake cookies, and these festive Mint Oreo Truffles for a beautiful variety of textures and flavors.
• Package them in cellophane bags tied with a ribbon for lovely homemade gifts.

Common Mistakes to Avoid

A few simple tips will guarantee your mint chocolate cookie bars turn out perfect.

• Not Letting the Base Cool Completely: Applying the mint layer to a warm base is the #1 cause of a melty, messy middle layer. Patience is key.
• Overbaking the Cookie Layer: The base will look slightly soft in the center when it comes out—it continues to cook from residual heat. Overbaking leads to a dry, crumbly foundation.
• Using Cold Butter: For both the cookie dough and the mint filling, softened butter is non-negotiable. It creams properly with sugar, creating the right texture. Cold butter won’t incorporate smoothly.
• Skipping the Chill Time: The chilling step is what gives the bars their clean, defined layers and allows the flavors to develop. Rushing this means a gooey mess when you try to cut them.
• Substituting Extract Oils: Use pure peppermint extract, not peppermint oil. Oil is much more concentrated and can easily make the filling taste like toothpaste.

Storing Tips

These bars store beautifully, making them ideal for holiday prep.

• Room Temperature: They can sit out for a few hours during serving, but for longer storage, keep them chilled.
• Refrigerator: Store in an airtight container in the fridge for up to 1 week. The cool temperature keeps the chocolate topping firm and the mint layer creamy.
• Freezer: These bars freeze exceptionally well! Place sliced bars in a single layer on a parchment-lined baking sheet and freeze until solid (about 2 hours). Then transfer to a freezer bag or airtight container. They will keep for up to 3 months. Thaw in the refrigerator or at room temperature for 30 minutes.
• Pro Tip: Place sheets of parchment paper between layers if stacking in a container to prevent sticking.

Conclusion

These mint chocolate cookie bars are more than just a dessert; they’re a little piece of holiday magic you can make in your own kitchen. They capture the cozy, joyful spirit of the season in every chewy, creamy, chocolatey layer. Whether you’re hosting a big family dinner or just want a special treat to enjoy with a movie, this recipe delivers. Food that feels like home.

I hope this recipe brings as much joy to your table as it does to mine. If you give these mint chocolate cookie bars a try, I’d love to hear how they turned out! Leave a comment below and share your experience. And don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations.

If you’re on a mint chocolate kick, be sure to check out some of my other favorite recipes like these rich Mint Chocolate Brownies, this easy Mint Chocolate Bark, or these decadent Mint Chocolate Chip Cookie Bars for another take on the bar format. For a different kind of indulgent bar, my Irish Cream Brownies are always a hit. Happy baking.

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