Chewy Peppermint Cookie Bars

What are Chewy Peppermint Cookie Bars? I’m so glad you asked…

Picture your very favorite chocolate chip cookie dough without chocolate chips or chunks (this is important). Three-fourths of the cookie dough is pressed into an 8X10 baking pan and then covered in chocolate peppermint ganache (yup)and then drizzles of white chocolate ganache.

The whole lot gets showered in crushed peppermint candies, we throw the remaining bits of dough randomly over the top and then scrape any last drizzle-y bits of both ganaches over the top.

Then we bake….and then we wait…because she’s a lava-hot cauldron of goodness.

We continue to wait because sometimes the world makes us wait for the good stuff. It’s hard, but we’re strong. Our patience is rewarded with big bites of caramel-y, buttery cookie dough dripping with a duo of ganaches and just the right hit of peppermint crunchies.

Are you in? Are you running to the store to grab your supplies?

If you’d like to see some more peppermint recipes, check out: Peppermint Brownies Recipe,  Dark Chocolate Peppermint Cups, Chocolate Peppermint Skillet Cookie, Holiday Chocolate Peppermint Breakfast Buns, Vegan Peppermint Brownies and Peppermint Sandwich Cookies.

Peppermint Cookie Bar Inspiration

The universe gives us gifts, such as these cookies, but we wouldn’t have such gifts if I hadn’t received Shauna Sever’s latest cookbook Midwest Made. Another gift…are you catching the theme here?

As soon as I thumbed through her beautiful cookbook I landed on Chocolate-Espresso Revel Bars and immediately knew I had to make them. Stat. They’re really delicious oatmeal-espresso cookie dough that sandwiches a heady layer of chocolate-espresso ganache.

Dreams are made of such bars. You can see my pic of them here. They are as wonderful as you might imagine and they spurred a million and one ideas about stuffing cookies with ganache.

And then the holiday season came.

And here we are. Thank you Shauna for your beautiful book baby and it’s amazing inspiration.

Before We Get Started

Choosing Chocolate for Your Bar Cookies

Dark Chocolate

As always, you get to pick your ride with the chocolate. I like a darker chocolate, but you can go anywhere between semi-sweet and bittersweet for the ganache.

How to Make White Chocolate White (one way)

When you bake white chocolate it often gets a yellow-ish hue to it. Which isn’t desirable. We deal with it but I’m here to tell you: WE DON’T HAVE TO.

I stumbled across AmeriColor’s Bright White which you can add to vanilla buttercream to brighten it up a bit. And I thought, this might be just what white chocolate needs. I added a generous amount…if you’re hesitant to add that much food coloring to your chocolate then just ignore me and embrace that yellow-hued wonder.

Or gingerly add several drops at a time, stir and move on with it. You won’t notice a jaw-dropping whiteness pre-bake but when it doesn’t turn yellow in the oven, you’ll be dazzled. Prepare yourself.

And a Quick Note About Peppermint Candy

I used Hammonds Candy Canes (which I LOVE). However, any old peppermint-y candy cane will do.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Shop This Peppermint Cookie Bar Recipe!

Electric Stand Mixer (I prefer the Artisan to the Professional)

Breville Handheld Mixer, this one has a bunch of speeds, dough hooks, whisks. I was never a fan of handhelds until I got this one!

Whisk, I love this whisk so much! The angles at the base really help you get into the corners when whisking

Bowls, these bowls are awesome for mixing, setting atop simmering water when melting chocolate and for weighing out ingredients before starting (if you’re so inclined!)

Spatula, in the video I use the confetti spatula from this set — it’s too cute!

Knife, love this chef’s knife with the white handle…you can also see it in the brownie video

More Peppermint Desserts Please!

If you’d like to see some more peppermint recipes, check out:  Dark Chocolate Peppermint Cups, Chocolate Peppermint Skillet Cookie, Holiday Chocolate Peppermint Breakfast Buns, Vegan Peppermint Brownies and Peppermint Sandwich Cookies.

And if you’d like more bar cookie recipes, check out these Ultimate Skillet Brookies. Chocolate Hazelnut Brownies with Coffee Ganache for when you’re feeling all in. S’more Cookie Bars because they’re fabulous

Let’s make some spine-tingling Chewy Peppermint Cookie Bars, ok?

Chewy Peppermint Cookie Bars

Chewy Peppermint Cookie Bars are your very favorite chocolate chip cookie dough covered in chocolate peppermint ganache and drizzles of white chocolate ganache. The whole lot gets showered in crushed peppermint candies, we throw the remaining bits of dough randomly over the top and then scrape any last drizzle-y bits of both ganaches over the top. Delicious.

4.50 from 2 reviews

Print SaveSaved! Rate

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Course: Dessert

Cuisine: Cookies

Keyword: Peppermint, Chocolate Gananche, White Chocolate, Cookie, Bars, Dessert, Peppermint Bark

Servings: 15 Bar Cookies

Author: Rebecca Firth

Ingredients

Dark Chocolate Ganache

• 3/4 cup (128 g) dark chocolate (finely chopped)
• 3/4 cup (180 g) heavy whipping cream
• 1/2 teaspoon pure peppermint extract

White Chocolate Ganache

• ½ cup (85 g) white chocolate (finely chopped)
• 1/4 cup (60 g) heavy whipping cream

For The Cookie Dough

• 10 tablespoons (142 g) unsalted butter (room temperature)
• 1 cup (220 g) brown sugar (packed)
• 1/2 cup (100 g) granulated sugar
• 2 large eggs (room temperature)
• 1/2 cup (112 g) sunflower or grapeseed oil (or other neutral oil)
• 1 tablespoon (15 g) milk (room temperature)
• 1 tablespoon (13 g) real vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 2 cups (270 g) all-purpose flour (how to measure flour)
• 1 cup (135 g) bread flour (can substitute more all-purpose flour 1:1)

To Garnish

• ¾ cup (115 g or 4 oz) crushed peppermint candies

Instructions

For the Ganache

• To make the dark chocolate ganache, in a medium, heat-safe bowl add the dark chocolate, cream and peppermint extract and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water boil. Stir frequently until almost melted. Stir frequently until melted and smooth. Take off of the heat and stir every couple of minutes to help it cool, stay fluid and thicken.
• In another medium, heat-safe bowl add the white chocolate and cream and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water boil. Stir frequently until almost melted. Stir frequently until melted and smooth. Take off of the heat and stir every couple of minutes to help it cool, stay fluid and thicken.

For the Cookie

• Preheat your oven to 350°F (177°C) and grease a 8 × 10-inch (20 x 25-cm) baking pan and line with parchment paper, letting the excess hang over the sides.
• In an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and mix on medium for 4 minutes, or until light and well blended. With the mixer on low, add in the eggs, one at a time, completely mixing the first before adding the second.

  Take care to scrape down the sides and bottom of the bowl so that everything is incorporated. Add the oil, milk and vanilla and mix for 1 minute. Add in the baking powder, baking soda and sea salt and mix for 1 minute to fully combine. Finally add in the bread flour and flour, and mix on low until just combined.

To Assemble

• Put 3/4s of the dough in the bottom of the prepared pan. Pour the cooled dark chocolate ganache over the dough, then drizzle the white chocolate over the top; reserve a small bit of dark chocolate and white chocolate. Sprinkle the crushed peppermint over the top. Drop clumps of the remaining 1/4 of dough over the top. Drizzle the remaining dark and white chocolate over the top.
• Bake in the center of the oven for 30-35 minutes. Let cool completely before removing from the pan and cutting. To get really clean cuts, place in the fridge for an hour or so before cutting, cleaning the knife between cuts.

Notes

Baking Vessel

I use a Staub baking dish for these. I measure it at home and it is 8 × 10-inch (20 x 25-cm); online it is listed as 7.5 X 10.5-inch (19 x 27-cm)…it’s the same dish. If you have to go up or down in pan size, adjust your baking time accordingly. 

Pick a dish somewhere close to that size and don’t fill it more than 3/4s full.

If you go too much bigger or smaller you’re going to have to adjust your bake time accordingly and I worry it won’t be as fab.

Notes on the Bake Time

I’m an under-baker with bar cookies. I like them ooey gooey. Think blondies and brownies. That’s my jam. Nothing cakey here. So I recommend 30 minutes.

HOWEVER, if you like something that’s baked through more, you may want to bake them in the 35 range. Regardless, in either zone, they should be lightly bronzed over the top (think George Hamilton in dead winter) with some jiggle throughout.

If you bake them until the jiggle is gone, they will be over-baked, cakey, dry perhaps? Not what we’re looking for.

 

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo