These Mint Chocolate Chip Cookie Bars are delicious and oh so simple to make. They're like a thick, ooey gooey version of your favorite chocolate chip cookie with chocolate mint candy pieces melted on top.
Table of Contents
Mint Desserts
Peppermint and mint are classic flavors for Christmas cookies and desserts. And there is no better combination than chocolate and mint! One bite of these mint chocolate chip bars and you're hooked.
There are so many mint and mint with chocolate recipes that are perfect for the holidays. It would be a showstopper to end Christmas dinner with this Chocolate Peppermint Marble Cake or serve up a warm cocktail like a Peppermint Patty Coffee Drink at your next party. Of course, cookies like Double Chocolate Mint Cookies, Peppermint Kiss Cookies, and Peppermint Pinwheel Cookies make tasty homemade gifts for giving to neighbors and friends.
Why You'll Love These Chocolate Mint Bars
Easy to make in just one pan
Ooey, gooey cookies with plenty of chocolate and mint flavor
The ideal cookies for shipping to far-away family and friends
Ingredients
For the graham cracker crust:
- Graham cracker crumbs
- Sugar
- Butter
For the cookie layer:
- Butter
- White granulated sugar
- Light brown sugar
- Vanilla extract
- Egg
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
Mint candy topping:
- Andes Creme de Menthe candy bars or baking chips
How to Make Chocolate Chip Cookie Bars with Mint
Graham Cracker Layer
- Gather the graham cracker crumbs, sugar, and butter. Melt the butter in the microwave for 30 seconds.
- Place the graham crackers and sugar in a small bowl. Add the melted butter.
- Mix well.
- Pour into an 8x8-inch pan and pat down. Bake for 8 minutes at 350 degrees. Set aside,
Mint Chocolate Chip Cookie Dough
- Place butter and both sugars in a large mixing bowl.
- Cream well and continue beating as you add the egg.
- Beat until well mixed.
- Combine dry ingredients and add to wet ingredients.
- Beat until flour is well incorporated.
- Stir in chocolate chips.
Assembling chocolate mint bars
- Place pan with cooled graham cracker crust on the table.
- Dollop cookie dough on top.
- Spread evenly trying not to dislodge the graham cracker crust.
- Sprinkle the top with Andes Creme de Menthe candies.
- Bake for 25 minutes at 350 degrees. Remove to a wire rack to cool.
- When cool, remove the mint chocolate bars from the pan and cut them into 16 squares. See below for tips on how to cut the cookie bars neatly.
Just look at all those delicious layers - crunchy graham crackers, ooey gooey chocolate chip cookies in the center, and plenty of melted, dreamy chocolate and peppermint on top. The perfect cookie to add to your cookie tins this year.
Recipe Variations
- Change out the Andes Mints topping with your favorite candy bar such as Almond Joy, Hershey's Kisses or bars, or Reese's Peanut Butter Cups.
- For extra minty flavor, use mint chocolate chips instead of semi-sweet.
- Like a crunchier bar? Add some chopped nuts to the cookie dough.
How to Cut Cookie Bars Neatly
- Always line the baking dish with parchment paper or aluminum foil that covers the bottom and comes up sides to use as handles for lifting out of the dish.
- Wait until the bars are fully cool before cutting. I like to place mine in the refrigerator for several hours or in the freezer for 30 to 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 the long side first. After each cut wipe blade clean, respray and cut again. Cut into shorter pieces after all long cuts have been made.
How to Store and Freeze
Store cookie bars in an airtight container at room temperature for up to 5 days.
To Freeze: Place cookie bars in a freezer-safe container with parchment or wax paper between the layers. Freeze for up to 3 months. Thaw them on the counter.
More Bar Cookies to Enjoy
Pecan Pie Bars have all the flavors of your favorite pecan pie in cookie form.
Millionaire Cookie Bars are delicious buttery shortbread cookies layered with creamy caramel and rich chocolate.
Peppermint Bark Shortbread from Baking Sense is an easy shortbread topped with dark chocolate, white chocolate, and crushed candy canes
Chocolate Chip Bars are easy 3 ingredient cookies that anyone can make. Rich, chocolaty, and covered with powdered sugar, they are sure to delight.
Find more delicious Christmas cookies on 2CM!
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Mint Chocolate Chip Cookie Bars
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 ½ Tablespoons sugar
- ¼ cup butter melted
Cookie Layer
- ½ cup butter room temperature
- ⅜ cup granulated sugar
- ⅜ cup light brown sugar
- ½ teaspoon vanilla extract
- 1 egg
- 1 ⅛ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Topping
- ½-3/4 cup Andes Creme de Menthe candies, chopped or baking chips if you can find them (add more or less to your liking)
Instructions
- Preheat oven to 350 degrees. Set aside an 8"x 8" square baking dish.
Graham Cracker Crust
- 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.
Chocolate Chip Cookie Layer
- In a medium bowl, cream together butter, sugars and vanilla extract until creamy.
- Add in egg and beat until well mixed.
- Combine flour, baking soda, and salt together in a 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.
Notes
Nutrition
This post has been updated with new photos and step-by-step instructions. It was first published on June 12, 2014.
