When peppermint chocolate chip cookies meet holiday magic, you get these chewy, chocolate-packed bars. This peppermint chocolate chip cookie bars recipe takes everything you love about Christmas cookies peppermint style and layers it into a rich, easy-to-slice dessert. They hold their shape, cut cleanly, and deliver a crowd-pleasing mix of chocolate and mint in every bite.
A soft cookie base and a creamy condensed milk center give these bars a texture that lands somewhere between a brownie and a blondie. They’re sweet but not cloying. Crushed peppermint candies melt just slightly during baking, adding both crunch and flavor. If you’ve made peppermint bark cookies or peppermint magic cookie bars before, this recipe feels familiar but goes one step further.
You can bring these to cookie swaps, wrap them in cellophane for gifting, or add them to a dessert tray beside peppermint chocolate chip cookies for a polished presentation.
What Makes It Work
The base uses a higher ratio of brown sugar to white sugar than standard cookie bars. That little change pulls in more moisture and gives the bars a deeper flavor. Pressing only two-thirds of the dough into the bottom leaves just enough for a broken top layer that bakes up with golden ridges and soft valleys.
This layering helps seal in the sweetened condensed milk and keeps the chocolate chips from sinking. It’s similar in technique to the topping used in Peppermint Bark Cheesecake Bars, which use layering for structural contrast.
Chocolate and Peppermint: The Core Combo
The heart of this recipe comes from the chocolate peppermint combination. Semi-sweet chips keep the sweetness in check, while white chocolate adds creaminess. Crushed candy canes introduce texture and color. Unlike chocolate peppermint bark cookies, which stay thin and crisp, these bars let the flavors settle and soften in the oven.
Check that the peppermint is crushed evenly. Large chunks don’t melt well and can pull moisture away from the top. You’ll find this balance used effectively in Peppermint Mocha Cheesecake, where texture contrast also plays a key role.
What You Need
Use real unsalted butter. The fat content matters more here than in crisp cookies. Brown sugar brings moisture, while white sugar boosts structure. All-purpose flour keeps the dough soft but sturdy enough to hold the condensed milk layer. If you’re out of candy canes, hard peppermint discs work too.
Sweetened condensed milk acts as the glue. It melts into the cookie base and gives the bar its signature chew. A similar base appears in Peppermint Bark White Chocolate Mousse Cheesecake, where creamy textures rely on condensed milk for richness.
How to Make It
Creaming the butter and sugar until pale is non-negotiable. It aerates the dough just enough to keep it from being too dense. The dough should be soft and pliable, not sticky. When spreading the sweetened condensed milk, use an offset spatula and move quickly before it starts to sink.
Even distribution of chocolate chips prevents any one section from being overly sweet. Pressing them slightly into the milk layer helps them melt in place. When you scatter the remaining dough over the top, leave gaps to let the chocolate and peppermint peek through.
How to Tell It’s Done
Look for golden edges and a center that no longer jiggles. The bars should feel set but not hard. If the top looks pale, give it two more minutes, but watch closely. Overbaking dries out the condensed milk and dulls the peppermint flavor.
Troubleshooting
If the base puffs too much, the butter may have been too soft. If the chocolate chips sink, the condensed milk layer was too thick or uneven. If your peppermint melts into syrup, it was crushed too finely. To fix future batches, crush candy just before baking and store it sealed until use.
Ways to Change It
Swap the chocolate chips for chopped Andes mints for a smoother peppermint profile. Add ¼ teaspoon peppermint extract to the base for extra flavor. Fold in ½ cup chopped toasted pecans if you want a nutty contrast. Use dark chocolate chips if you prefer something less sweet.
Storage
On the counter, they stay fresh for five days in an airtight container. In the fridge, they’ll keep a full week. For freezing, place parchment between layers and seal in a freezer-safe box. Thaw in the fridge overnight. Reheat individual bars at 300°F for 5 minutes to refresh the texture.
Practical Tips
Use parchment with overhang to lift the bars out cleanly. A plastic knife slices these best without sticking. Crush peppermint candies between two sheets of wax paper with a rolling pin. Use a light-colored metal pan for even baking. Glass pans can brown the edges too fast.
How to Serve It
Serve them on a tray with mini candy canes. Add to a Christmas brunch platter beside scones and muffins. Wrap in cellophane bags with red ribbons. Plate with a scoop of peppermint ice cream. Serve warm with a drizzle of hot fudge.
Save This Recipe
Pin this recipe to your holiday cookie board so you don’t forget it. Let us know how you served it or if you added a twist. Did you try a different chocolate or change the peppermint topping? Leave a comment with your version.
Peppermint Chocolate Chip Cookie Bars
These Peppermint Chocolate Chip Cookie Bars are rich, chewy, and filled with festive flavor from crushed peppermint and melty chocolate chips. Inspired by seasonal favorites like peppermint bark cookies and peppermint chocolate chip cookies, this simple bar dessert is perfect for your Christmas cookies peppermint lineup. Ideal for holiday gifting or dessert tables, it’s a go-to recipe from Emma’s Cake Studio that adds a fun twist to classic peppermint bark desserts. Make a batch to share or enjoy at home with a mug of hot cocoa.
Ingredients
- FOR THE COOKIE BASE
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- FOR THE TOPPING
- 1 ½ cups semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- ¾ cup crushed peppermint candies or candy canes
- Extra chocolate chips and peppermint pieces for garnish
Instructions
- PREHEAT AND PREPARE THE PAN: Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to help lift the bars out later.
- MAKE THE COOKIE BASE: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until the mixture looks light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract until combined.
- ADD THE DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking soda, and salt. Slowly mix the dry ingredients into the wet mixture. Stir until just combined and a soft dough forms.
- PRESS INTO PAN: Take two-thirds of the dough and press it evenly into the bottom of the prepared baking pan, making sure the layer is uniform and reaches the edges.
- ADD THE CHOCOLATE LAYERS: Pour the sweetened condensed milk over the cookie base and spread it evenly. Sprinkle the semi-sweet chocolate chips and white chocolate chips across the top. Distribute the crushed peppermint candies over the chocolate layer.
- TOP WITH REMAINING DOUGH: Break the remaining cookie dough into small chunks and scatter them over the surface. It’s fine if some of the chocolate and peppermint shows through.
- BAKE: Place the pan in the oven and bake for 25 to 30 minutes. The edges should turn golden brown and the center should be set. Remove from the oven and allow the bars to cool completely in the pan before slicing.
Notes
Store the bars in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or freeze. Crush peppermint candies just before using to prevent them from sticking together.
