CHOCOLATE MINT COOKIES BARS
These Chocolate Mint Cookie Bars are simple to make. They're like a thick, ooey, gooey version of your favorite chocolate chip cookie.
Servings 16 cookies
Ingredients
Graham Cracker Base
- 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
- 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.
- 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.