These Chocolate Chip Cookie Bars topped with melted mint candy are simple to make. They're like a thick, ooey, gooey version of your favorite chocolate chip cookie with mint.
½-3/4cupAndes 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
Tip: If you like your cookies a little more done these can also be made in an 8x11--inch pan. STORE/FREEZETo Store: Place 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.