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Mint Chocolate Cookie Bars

Fresh mint chocolate cookie bars with creamy green frosting and chocolate ganache layers.
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These bars feature a chewy chocolate cookie base, a fluffy mint frosting, and a smooth chocolate topping. They are a simple yet impressive dessert perfect for holidays or any day. The key is not overbaking the base for the perfect fudgy texture.

Ingredients

Scale
  • For the Chocolate Cookie Base:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • For the Mint Frosting Layer:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk or heavy cream
  • 1 1/2 teaspoons pure peppermint extract
  • Green food coloring gel (optional)
  • For the Chocolate Topping:
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup (1/2 stick) unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper, leaving an overhang on the sides.
  2. Make the cookie base: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Beat in eggs one at a time, then vanilla.
  3. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Fold in 1 cup chocolate chips.
  4. Press dough evenly into the prepared pan. Bake for 22-25 minutes until edges are set and center looks just set. Cool completely in pan on a wire rack.
  5. Make the mint frosting: Beat 1/2 cup softened butter until smooth. Gradually add powdered sugar, milk, and peppermint extract. Beat 2-3 minutes until fluffy. Add food coloring if using. Spread evenly over cooled base.
  6. Make the chocolate topping: Melt 1 cup chocolate chips and 1/4 cup butter together, stirring until smooth. Cool for 5 minutes. Pour over mint layer and gently tilt pan to spread evenly.
  7. Let bars sit at room temperature until topping is set, about 1 hour. Use parchment to lift bars onto a cutting board. Slice into squares with a sharp knife.

Notes

Do not overbake the base; it continues to set as it cools. Ensure the base is completely cool before adding the mint frosting. For cleaner slices, refrigerate for 30 minutes before cutting. Bars can be stored in an airtight container at room temp for 3 days, refrigerated for 1 week, or frozen for up to 3 months.

Nutrition

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