These Chocolate Mint Cookie Bars are simple to make. They’re like a thick, ooey, gooey version of your favorite chocolate chip cookie.
Did you know this month was national candy month? As if we needed a special month to enjoy candy! One of the things I love doing with candy is baking with it. Like my grandson’s favorite Chocolate Candy Bar Cookies. or my M&M Chocolate Chip Cookies. It is always interesting to experiment with adding it to familiar dishes and see how they turn out. This recipe was actually thrown together because I had made a graham cracker crust for a recipe I am sharing as a guest blogger later this month and had extra left over. I also had a package of Andes Mints on hand that I hadn’t done anything with since Christmas. So all I could think of was making some chewy cookie bars that would drip with mint chocolate and away I went.
- Change out the Andes Mints topping to your favorite candy bar such as Almond Joy, Hershey’s Kisses or bars or Reese’s Peanut Butter Cups
- Like a crunchier bar? Add in chopped nuts to the cookie dough batter.
How to cut cookie bars neatly
- Always line the baking dish with parchment paper or aluminum foil that covers bottom and comes up sides to use as handles to lifting out of dish.
- Wait until bars are fully cool before cutting. I like to place mine in the refrigerator for several hours or in the freezer of 30-45 minutes.
- Using a ruler, score along the top of the bars so that each bar is exactly the same size. It will look like you bought them from a fancy bakery.
- Use a very sharp knife, such as a chef’s knife, coated with cooking spray and wiped clean, cut along long side first. After each cut wipe blade clean, respray and cut again. Cut into shorter pieces after all long cuts have been made.
When they came out of the oven, all warm and gooey I knew I had hit upon a good thing. I didn’t know how good until some of the people at my husband’s work asked for the recipe. And yes, I did send them to work with him because if I didn’t I would have eaten the whole batch myself! So grab yourself a glass of milk and enjoy!
More cookie recipes to enjoy
Mint Chocolate Chip Ice Cream Cookies – are like your favorite ice cream flavor in a cookie! And yes, the recipe actually uses ice cream!
Chocolate Chip Peanut Butter Cookies – are for when you can’t decide between a chocolate chip cookie and a peanut butter cookie. You get both in these easy to make cookies!
Cinnamon Apple Hello Dolly Bars – it doesn’t have to be fall to make these easy layer cookies! Moist, rich bars full of apples covered with butterscotch chips on a crust of crunchy graham crust then drizzled with sweetened condensed milk. Oh, they’re so good!
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CHOCOLATE MINT COOKIES BARS
Graham Cracker Base
- 1 cup graham cracker crumbs
- 2-1/2 Tablespoons sugar
- 1/4 cup butter, melted
- 1/2 cup butter, room temperature
- 3/8 cup granulated sugar
- 3/8 cup light brown sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1-1/8 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2-3/4 cup Andes Creme de Menthe candies, chopped or baking chips if you can find them (add more or less to your liking)
- Preheat oven to 350 degrees. Set aside an 8"x 8" square baking dish.
- Make graham cracker crust by combining crumbs with sugar then pouring in melted butter. Mix well. Press into bottom of square baking dish. Bake for 8 minutes in preheated oven then set aside on wire rack to cool.
- To prepare cookie dough:
- In a medium bowl, cream together butter, sugars and vanilla until creamy. Add in egg and beat until well mixed.
- Combine flour, baking soda and salt together in small bowl. Add to butter mixture and beat until well incorporated. Stir in chocolate chips.
- Press cookie dough gently onto graham cracker crust being careful not to mix with crumbs.
- Sprinkle desired amount of Andes candies on top of cookie dough.
- Bake in preheated oven for 25 minutes. Remove to wire rack to cool. Cut into squares and store in airtight container.