How To Make Peppermint Chocolate Chip Cookie Bars
If you love York Peppermint Patties for dessert, it’s time you taste them in these downright delicious chocolate chip cookie bars.
Serves:
Ingredients
- ¾cupunsalted butte,(1.5 sticks) softened to room temperature (if using salted butter, omit added salt below
- ½cupgranulated sugar
- ½cuppacked light sugar,or dark brown
- 2largeeggs
- 1½tsppure vanilla extract
- 3cupsall-purpose flour,spoon & leveled
- 1tspBaking Soda
- ¾tspsalt
- 1¼cupsmini chocolate chips
- 11ozYork Peppermint Patties,(1 bag, about 26)
Instructions
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Preheat oven to 350 degrees F.
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Spray an 11 by 7 baking pan with nonstick spray and set aside.
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In the bowl of an electric or stand mixer, beat butter and sugars until light and fluffy.
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Add eggs and vanilla, beating until well combined.
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In a separate bowl, mix together the flour, baking soda, and salt.
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Add dry ingredients slowly to the wet ingredients. By hand, fold in the chocolate chips until fully combined. Do not overmix.
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Press down 1/2 of the cookie dough into prepared baking pan.
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Place unwrapped peppermint patties over the bottom dough layer.
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Top the remaining half of cookie dough over the peppermint patties, pressing to evenly flatten down.
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Bake for 38 to 40 minutes or until baked through and the edges are brown.
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Allow the cookie bars to cool completely for about 1 hour before cutting into squares.
Recipe Notes
- Bars keep well in an airtight container for up to 7 days.
Nutrition
- Calories: 163.50kcal
- Fat: 3.40g
- Saturated Fat: 1.87g
- Trans Fat: 0.02g
- Monounsaturated Fat: 0.17g
- Polyunsaturated Fat: 0.21g
- Carbohydrates: 30.23g
- Fiber: 1.78g
- Sugar: 15.70g
- Protein: 3.18g
- Cholesterol: 17.25mg
- Sodium: 123.81mg
- Calcium: 49.93mg
- Potassium: 96.97mg
- Iron: 1.61mg
- Vitamin A: 34.21µg
- Vitamin C: 4.20mg
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