Ever find yourself staring at a beautiful tray of peppermint bark and think, “I wish I could eat that with a fork?” Well, my friends, that’s exactly what these Peppermint Bark Cookie Bars are. They take everything we adore about that classic holiday candy—the rich chocolate, the cool peppermint, that festive crunch—and set it on top of a soft, chewy sugar cookie base. It’s the best of both worlds in one easy-to-slice bar. Perfect for those of us who want maximum holiday cheer with minimum fuss. These bars are a total crowd-pleaser, especially when you’re short on time but big on spirit.
Why You’ll Love This Recipe
Honestly, these might just become your new holiday staple. They are so, so easy. You don’t need any fancy equipment or complicated techniques—just a bowl, a spoon, and a pan. The base is a simple, no-chill sugar cookie dough that presses right into the pan. No rolling pins or cookie cutters in sight! They’re the perfect solution for a busy cookie swap, a last-minute school party, or just when that sweet tooth hits. And the flavor? Pure minty, chocolatey holiday joy. So good.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened – for a rich, tender cookie base
- 1 cup granulated sugar – adds sweetness and helps with that perfect chew
- 1 large egg – binds everything together
- 1 teaspoon vanilla extract – adds a warm, comforting flavor base
- 2 ½ cups all-purpose flour – the foundation of our soft cookie layer
- ½ teaspoon baking powder – gives the base a little lift
- ½ teaspoon salt – balances all the sweetness
- 2 cups semi-sweet chocolate chips – for that deep, classic chocolate layer
- 1 tablespoon coconut oil or shortening – makes the chocolate layer smooth and easy to spread
- ½ cup crushed peppermint candies or candy canes – for that iconic festive crunch and flavor
Step by Step Method
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy lifting later.
- In a large bowl, cream together the softened butter and granulated sugar with a hand mixer or a sturdy spoon until it’s light and fluffy. This should take about 2-3 minutes.
- Beat in the egg and vanilla extract until the mixture is well combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed or by hand until just combined. Don’t overmix!
- Press the cookie dough evenly into the bottom of your prepared pan. You can use lightly floured fingers or the flat bottom of a measuring cup to get it nice and smooth.
- Bake for 18-22 minutes, or until the edges are just starting to turn a light golden brown. The center might still look a little soft, and that’s perfect—it will set up as it cools.
- Let the cookie base cool completely in the pan on a wire rack. This is important! If you add the chocolate topping to a warm base, it will melt into a mess.
- Once the base is completely cool, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until the chocolate is completely melted and smooth.
- Pour the melted chocolate over the cooled cookie base and use an offset spatula or the back of a spoon to spread it into an even layer.
- Immediately sprinkle the crushed peppermint candies evenly over the top of the warm chocolate, gently pressing them in so they stick.
- Allow the chocolate layer to set completely. You can let it set at room temperature for a few hours or pop the pan in the refrigerator for about 30 minutes to speed things up.
- Once set, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and slice into bars with a sharp knife.
Oven Temperatures
For the best results, a true 350°F (175°C) is key. Oven temperatures can really vary, so if you suspect yours runs hot or cold, an inexpensive oven thermometer is a game-changer. If you’re using a dark metal or nonstick pan, your bars might bake a bit faster, so start checking for doneness around the 16-minute mark. The goal is golden edges and a set-but-soft center.
Creative Variations
This recipe is wonderfully adaptable! For a decadent twist, use a mix of semi-sweet and white chocolate chips for the topping. If you’re making these for a crowd that includes kids, you can fold a handful of mini marshmallows into the cookie dough before baking for a rocky road vibe. And for a different festive flavor, try swapping the peppermint extract for a 1/2 teaspoon of almond extract in the cookie base—it pairs beautifully with the chocolate. So many Christmas dessert ideas start with a great base like this!
Storage Tips
Store your cooled and cut Peppermint Bark Cookie Bars in an airtight container at room temperature for up to 5 days. If your kitchen is warm, you might prefer to store them in the fridge to keep the chocolate from getting too soft. Just let them come to room temp for about 15 minutes before serving for the best texture. They can be layered with parchment paper to prevent sticking.
Serving Ideas & Pairings
These bars are a star on any dessert platter. I love serving them alongside a hot mug of coffee or a cold glass of milk—the classic combo never fails. They also make a wonderful addition to a holiday breakfast or brunch spread next to some fresh fruit. For a real showstopper, package a few bars in a cute cellophane bag tied with a ribbon for a homemade holiday gift. They’re the perfect easy Christmas treat to share.
Make-Ahead & Freezer
This is a fantastic recipe to get a head start on your holiday baking. You can bake and completely cool the cookie base a day ahead, then simply add the chocolate and peppermint topping the day you plan to serve them. They also freeze beautifully! Place the fully set and cut bars in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature for an hour or so before serving.
FAQs
- Can I use mint extract instead of the candy? You can add 1/2 teaspoon of peppermint extract to the cookie dough for an extra minty kick, but I wouldn’t skip the crushed candy on top. That crunch is what makes these holiday treats so special and gives them that classic peppermint bark look.
- My chocolate is seizing or isn’t smooth. What happened? The number one culprit is usually water or steam. Make sure your bowl and tools are completely dry, and ensure the cookie base is totally cool before you add the chocolate. The tiny bit of coconut oil helps keep it smooth and spreadable, too.
- Can I make these without an electric mixer? Absolutely! A sturdy wooden spoon and a little elbow grease will work just fine for creaming the butter and sugar. It’s a great arm workout before all those holiday meals.
- Are these good for Christmas party desserts? They are ideal! They feed a crowd, are easy to eat with fingers, and look incredibly festive. They check all the boxes for simple Christmas desserts that everyone will love.