These chocolate peppermint bar cookies are so delicious that I urge you to head to your local grocery store and find some candy canes or peppermint candies on sale so that you can make them immediately! Brown sugar-cocoa dough is infused with peppermint extract, then studded with chocolate chips and shards of crushed peppermint. If you are a chocolate and mint addict, these cookies are a must-bake. Happy New Year!
Chocolate Peppermint Bar Cookies
Adapted from The Gourmet Cookie Book
1/2 cup plus 2 tsp flour, divided
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
3/4 cup packed dark brown sugar
1 large egg
1/2 tsp peppermint extract
1 cup semisweet chocolate chips
1 cup coarsely crushed peppermint candies (4 ounces)
Preheat oven to 375°F and line a 13 x 9-inch baking dish with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan. Spray foil (except overhang) with nonstick spray (You may be tempted to skip the foil step, like I did the first time I made these. Don’t – the extra minute is worth it!).
Whisk together 1/2 cup flour, cocoa powder, baking soda, and salt in a small bowl. Beat butter and brown sugar in a large mixer bowl at high speed until pale and fluffy, about 3 minutes. Beat in egg and peppermint extract until combined. Reduce speed to low and add flour mixture until just combined. Place chocolate chips and crushed candy in a small bowl and toss with remaining 2 tsp flour to coat, then stir into dough. Using a piece of parchment paper, press dough evenly into prepared baking dish.
Bake until puffed and beginning to pull away from sides of pan, about 15 to 20 minutes. Cool completely in pan on a rack, then lift with foil and transfer to a cutting board. Cut into 32 bars and lift off foil with a spatula.
Yield – 32 bars (serving size: 1)
Calories – 96
Carbs – 13