Peppermint Sugar Cookie Bars – Sugar Cookies within the type of a bar. Thick, chewy, and stuffed with peppermint chips. Topped with a butter cream frosting and extra peppermint shavings!
Come December every little thing is about peppermint. And I’m all right here for it. I really like mint and it’s one thing I’ve all 12 months spherical, however peppermint desserts are undoubtedly reserved for Christmas for most individuals.
These Peppermint Sugar Cookie Bars are principally a thick sugar cookie in bar type. They’re loaded with peppermint crunch baking chips, topped with a buttercream frosting and extra baking chips! I didn’t use peppermint extract to taste the dough or frosting, as a result of I didn’t need it to over energy something.
However for those who love peppermint, and wish that to actually come out, I undoubtedly advocate only a contact of extract to deliver out that taste. And if in case you have leftover peppermint chips Peppermint Oreo Truffles are an important use for them!
What You’ll Want
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- Butter – I all the time use unsalted in baking
- Granulated Sugar
- Eggs
- Vanilla Extract
- All-Objective Flour
- Baking Soda
- Salt
- Andes Peppermint Crunch Chips – you could possibly chop up the Hershey’s Kiss Peppermint Kisses for those who can’t discover these.
Sugar Cookie Bars are principally only a big sugar cookie in bar type. They aren’t designed to roll out and make Frosted Sugar Cookies with. However they’ve that very same delicate, buttery sugar cookie texture you understand and love.
How To Make Peppermint Sugar Cookies
- Cream collectively butter and sugar for about 2 minutes, till it’s mild and fluffy. Beat in eggs and vanilla till every little thing is nicely integrated.
- Add the dry elements and blend till it simply types a dough.
- Stir within the peppermint chips till they’re nicely mixed. Pour right into a lined baking pan and bake for about 25 minutes till golden brown, and a tester comes out primarily clear.
- Let the bars cool fully earlier than making the frosting.
- Beat collectively butter, powdered sugar, vanilla, and milk till you get a spreadable consistency. You possibly can modify the sugar and milk if essential to get it spreadable. Unfold over the bars and sprinkle with extra peppermint chips.
Recipe Suggestions & Tips
- I made these bars in an 8-inch sq. pan. You possibly can see they’re thick, which is my choice. If you would like them somewhat thinner use a 9-inch baking pan.
- Double the recipe and bake in a 13×9 inch pan if you’re feeding a crowd.
- Can’t discover the Andes peppermint crunch baking chips? Use Hershey Kiss Peppermint Kisses and chop into small items.
- Need extra peppermint taste? Add 1/2 teaspoon peppermint extract to the cookie dough. Add 1/4 teaspoon to the frosting for much more taste.
- Watch out to not over bake. As a result of these are thick bars you actually don’t need them to dry out and be over completed. You desire a tester to return out with crumbs on it, however not precise batter.
Storage
I prefer to retailer these coated in an hermetic container for 3-4 days. They do begin to dry out after that. You possibly can freeze them, for as much as 3 months. Ideally if you’re freezing them, you place them within the freezer earlier than you frost them. The frosting will final for those who frost them first, I simply suppose one of the best outcomes are topping with contemporary frosting to serve.
Preheat oven to 375 levels. Line an 8-inch sq. baking pan with parchment paper or spray nicely with non-stick spray.
In an electrical mixer cream butter and sugar till mild and fluffy, about 2 minutes. Add eggs and vanilla and beat till every little thing could be very nicely integrated.
In one other bowl combine collectively the flour, salt, and baking soda. With the mixer on low, slowly add within the flour combination, till simply mixed. Fold within the peppermint crunch baking chips.
Unfold the dough into the ready baking pan. Bake for 25-28 minutes, a tester ought to come out largely clear.
Permit to chill fully earlier than frosting.
To make the frosting cream the butter till fluffy. Add vanilla, milk, and 1/2 of the powdered sugar. Proceed including powdered sugar to get to the correct consistency. You may need to regulate the milk or powdered sugar to make it spreadable.
Unfold over the cooled bars. Sprinkle the the peppermint chips to decroate
Energy: 552kcal | Carbohydrates: 81g | Protein: 5g | Fats: 25g | Saturated Fats: 17g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 68mg | Sodium: 267mg | Potassium: 48mg | Fiber: 1g | Sugar: 59g | Vitamin A: 517IU | Calcium: 19mg | Iron: 3mg
Diet info is routinely calculated, so ought to solely be used as an approximation.
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