Print

Mint Chocolate Cookie Bars

Layered mint chocolate cookie bars with creamy filling and glossy chocolate topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These triple-layer mint chocolate cookie bars feature a chewy chocolate chip cookie base, a cool creamy mint filling, and a rich chocolate topping. They are a perfect make-ahead holiday dessert where the flavors meld and improve overnight. Simple to assemble yet impressive, they combine beloved textures into one unforgettable treat.

Ingredients

Scale
  • For the Cookie Base:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • For the Mint Layer:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk or cream
  • 1 1/2 teaspoons peppermint extract
  • Green food coloring, optional
  • For the Chocolate Topping:
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tablespoons coconut oil or shortening

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Make the cookie base: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined. Fold in 1 1/2 cups chocolate chips.
  4. Press dough evenly into the prepared pan. Bake for 22-26 minutes, until edges are golden and center is set. Cool completely on a wire rack.
  5. Make the mint layer: In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, milk, and peppermint extract. Beat on medium-high for 2-3 minutes until light and fluffy. Add food coloring if using.
  6. Spread mint layer evenly over the completely cooled cookie base.
  7. Make the chocolate topping: Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until melted and smooth.
  8. Pour melted chocolate over mint layer, tilting pan to spread into a thin, even coat.
  9. Refrigerate for at least 2 hours, or ideally overnight, until fully set.
  10. Use parchment overhang to lift the slab from the pan. Slice into bars with a sharp knife, wiping blade with a hot damp cloth between cuts for clean slices.

Notes

Ensure the cookie base is completely cool before adding the mint layer to prevent melting. For best flavor and texture, chill the bars overnight. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

Nutrition

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