Peppermint Sugar Cookie Bars

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This holiday season make soft and tasty peppermint studded sugar cookie bars topped with peppermint buttercream and sparkling peppermint sugar on top.

It’s that time of year again when I’ve got cookies on the brain!   While I love baking cookies for the holidays I don’t always have the time to mix, scoop, bake, and repeat multiple times to make a batch of cookies.

That’s why I often turn to cookie bars.   Cookie bars have all the same delicious flavors as cookies but they are baked in a single pan and cut into bars. 

My favorite holiday cookie bars are Copycat Cranberry Bliss Bars.   They are one of two cookies I make every single year. Another great holiday cookie bars are Frosted Gingerbread Cookie Bars.  For an easy to make everyday cookie bar I like Funfetti Cake Batter Cookie Bars.

The one cookie flavor I feel like I’ve been missing for the holidays is peppermint.  Peppermints and candy canes always remind me of the holidays and this year I wanted to make a cookie bar in that flavor.

What is the difference between Peppermint and other mint?

This is a good question because peppermint has a very distinct flavor that is different from other mints like spearmint, lemon mint, or just regular mint. Peppermint has a high menthol content which makes it has a strong, cooling effect and sharp flavor. Regular candy canes are typically Peppermint flavored.

I decided to make a sugar cookie bar with peppermint chips in it.  I love Andes Peppermint Crunch Chips because it’s like a white chocolate with bits of crunchy peppermint in it.  They are only available around the holidays so I usually stock up and put a few bags in the freezer to use year round.

WHat can I substitute for the Peppermint Crunch Chips?

If you don’t have the Peppermint Crunch Chips available you can use 1/4 cup of crushed peppermint candy or candy canes and 3/4 cup of white chocolate chips.  It won’t be exactly the same but it will be close enough in this recipe.

I didn’t add any other mint to the cookie batter other than the peppermint chips.  I knew I wanted to frost the cookie bars and figured I would add more mint flavor to the frosting.

The frosting was just my classic buttercream with peppermint extract in it.  Then I sprinkled candy cane finishing sugar on top!

Ingredients:

• Salted butter (unsalted butter can also be used if you prefer)
• granulated sugar
• large egg (it’s important to use a larger egg so you get the correct amount)
• vanilla extract (using a good quality extract is important for flavoring the cookie)
• all purpose flour
• baking powder
• salt (If using salted butter you can reduce the amount of added salt)
• Andes Peppermint Crunch Chips (These are only found around the holidays.  You can substitute 3/4 cup white chocolate chips and 1/4 cup crushed candy canes)
• powdered sugar (this is the base of the buttercream frosting)
• whole milk (This is what thins out the buttercream frosting.   Heavy cream or half and half can also be used)
• Candy Cane or peppermint finishing sugar (I used McCormick candy cane finishing sugar but you can use any brand)

To make the cookies preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray and set aside.

In a large bowl cream the butter and sugar until light and fluffy. Add in the egg and vanilla and mix well until combined.

Add the flour, salt, and baking powder and stir until a cookie batter forms. Stir in the peppermint crunch chips.

Spread the batter into the prepared pan. Bake for 30-35 minutes or until the tops of the cookie bars are golden brown. Remove from the oven and allow the bars to cool.

To make the frosting place the butter in a large mixing bowl and mix with a hand mixer until the butter is creamy. Add in the powdered sugar, vanilla extract, peppermint extract, salt, and milk. Beat on low speed until the frosting is combined then beat on medium high speed until light and fluffy.

Spread the frosting over top of the cookie bars. Sprinkle with the candy cane finishing sugar. Cut into 24 bars.

Do I have to make homemade frosting?

You don’t have to make homemade frosting but it is so much better than canned frosting!   If you do use canned frosting add some vanilla extract, peppermint extract, and powdered sugar and beat on medium high speed until fluffy.

These cookie bars were really good.   The cookie itself is a tasty and soft sugar cookie studded with the peppermint crunch chips.

The frosting has a strong flavor of peppermint along with the sweet buttercream then it’s topped off with candy cane sugar.   It’s the perfect holiday bite!

Peppermmint Sugar Cookie Bars

Peppermint studded sugar cookie bars topped with peppermint buttercream and sparkling peppermint sugar on top.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 24 bars

Author: Hezzi-D

Equipment

• 1 hand mixer
• 1 9 x 13 Baking Dish
• 1 Mixing Bowl

Ingredients

For the Cookie Bars:

• 1/2 cup salted butter softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup Peppermint Crunch Chips

For the Peppermint Frosting:

• 1/2 cup salted butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 Tablespoons whole milk
• 1/4 cup candy cane finishing sugar

Instructions

• Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
• In a large bowl cream together the butter and sugar until fluffy.
• Add in the egg and vanilla and mix until combined.
• Add in the flour, salt, and baking powder. Mix until a cookie dough forms.
• Mix in the peppermint crunch chips.
• Spread the batter into the prepared pan and bake for 30-35 minutes or until the top is golden brown.
• Remove from oven and cool on a wire rack.
• To make the frosting put the butter in a large bowl and use a hand mixer to mix the butter until creamy.
• Add in the powdered sugar, vanilla, peppermint extract, and milk. Beat on low speed until the frosting is combined then increase speed to medium high and beat for 1-2 minutes or until fluffy and smooth.
• Frost the bars with the frosting and sprinkle with candy cane finishing sugar.
• Cut into 24 bars and serve.

Notes

Recipe adapted from The Baking Chocolatess

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