If you love a peppermint mocha from your favorite coffee shop, you’re going to fall in love with these Peppermint Mocha Frosted Sugar Cookie Bars! A rich chocolate sugar cookie base with the perfect hint of peppermint gets baked up until it’s soft and chewy. Then topped with a creamy peppermint buttercream made with AE heavy cream loaded with chunks of peppermint candy. Finished with extra crushed peppermint candies, these bars are as pretty as they are delicious!
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A Quick Look At The Recipe
Recipe: Chocolate peppermint sugar cookie bars with buttercream frosting
Ready In: 45 minutes + chilling time
Serves: 12 servings
Staple Ingredients: AE Dairy Heavy Whipping Cream, peppermint candies, peppermint extract, cocoa powder, butter, powdered sugar.
What Makes It Special: Skip rolling out sugar cookie dough and make these sugar cookie bars instead, great for crowds and easy to transport! Rich cocoa powder adds a chocolate flavor that elevates the peppermint cookie base. The creamy buttercream has chunks of peppermints that add a nice crunch!
The sugar cookie bars are your classic favorite holiday cookie made easy, skip the rolling and cookie cutters and make these easy to transport bars! Adding peppermint extract to the cookie base and frosting gives the perfect amount of peppermint flavor. Bring to your next cookie swap or holiday gathering!
As mentioned in the recipe, these can be baked in a 9×13″ or 8×8″, use an 8×8 if you prefer thicker more fudgy bars!
My peanut butter cookie bars or these chocolate oatmeal cookie bars are some other favorites. Find all of my holiday recipes and cookie bar recipes here for more baking inspiration!
Key Cookie Ingredients
- All-purpose flour: Gives structure to the bars and keeps them soft yet sturdy. No substitute here.
- Unsweetened cocoa powder: Adds that rich chocolate flavor, use a good-quality cocoa for best taste. Make sure it is unsweetened.
- Unsalted butter: Softened to mix smoothly and create a tender crumb. Salted butter works too.
- Powdered sugar: Used in the dough and buttercream, for a fluffy texture.
- AE Dairy Heavy Whipping Cream: Keeps the batter rich and smooth and creates a smooth buttercream.
- Vanilla extract: Rounds out the mint flavor.
- Peppermint extract: Adds that signature minty flavor, adjust to taste.
- Crushed peppermint candies: Folded into the frosting for texture and color. Save some to sprinkle on top.
How to Make the Sugar Cookie Bars
Let’s talk a little about how to make the Peppermint Mocha Frosted Sugar Cookie Bars (The printable instructions are in the recipe card below.)
Quick overview:
- Cream butter for cookie bars add in powdered sugar and wet ingredients.
- Mix in dry ingredients, transfer to a baking pan. Bake.
- Whip up buttercream. Let bars cool, frost, and enjoy!
- Preheat the oven to 350 degrees F, grease and parchment line a 9×13″ baking pan, set aside. In a small mixing bowl combine the flour, cocoa, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until fluffy, 3-4 minutes. Add in the powdered sugar and mix for another 2-3 minutes until creamy. Add in the vanilla extract, peppermint extract, heavy cream, and egg. Mix until combined.
- Add in the dry ingredients and mix on low until combined. Transfer the dough into the prepared baking pan. Bake at 350 for 20-22 minutes, until set. The bars will still slightly soft but will set up. Allow to cool completely before frosting.
- In the bowl of a stand mixer or if using a hand mixer, a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract, peppermint extract, and heavy cream, mix to combine.
- With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Continue to add powdered sugar until you have reached a desired consistency, you may not need all 4 cups. If frosting is too thick, thin with additional heavy cream.
- Fold crushed peppermint candy into the frosting, reserving some to sprinkle on top. Top cooled sugar cookie bars with frosting, spread evenly. Top with extra peppermint candies, slice, and enjoy!
Rachel’s Chef Tips
- Cream the butter well: Take time to really whip the butter for both the cookie base and buttercream!
- Cool before frosting: Let the bars cool completely before adding the frosting so it stays fluffy and doesn’t melt.
- Crush the peppermints fine: I use classic, individually wrapped peppermint discs and add to a small bullet blender to get a fine crush! You can also buy pre-crushed candies.
- Adjust the peppermint extract to taste: A little goes a long way! Start small and add more if you want a stronger mint flavor. Pure peppermint extract is my preference.
- Add the cream slowly: When making the frosting, start with a tablespoon or two of cream and mix until you get a smooth, spreadable texture. If frosting is too thin, add in extra powdered sugar, if it’s too thick, add extra cream.
- Chill before slicing: Pop the bars in the fridge for 15–20 minutes for clean, bakery-style cuts. Use a sharp knife and wipe clean between cuts.
Soft & Chewy Chocolate Peppermint Sugar Cookie Bars
Equipment
Ingredients
For the Sugar Cookie Base:
- 1 3/4 cups All-purpose flour
- 3/4 cup Unsweetened cocoa powder
- 2 tsps Baking Powder
- 1/2 tsp Salt
- 1 cup Unsalted Butter, softened
- 1 3/4 cup Powdered sugar
- 1 large Egg, room temperature
- 2 tbsp AE Dairy Heavy Whipping Cream
- 1 tsp Vanilla Extract or vanilla bean paste
- 1 tsp Peppermint Extract
For the Frosting:
- 1 stick Unsalted Butter, softened
- 1 tsp Vanilla extract
- 1 tsp Peppermint extract
- 2-3 tbsp AE Dairy Heavy Whipping Cream
- 3-4 cups Powdered Sugar
- 1/4 cup Crushed peppermint candies, about 4 ounces
- Extra crushed peppermint , for topping bars
Instructions
For the Sugar Cookie Base:
- Preheat the oven to 350 degrees F, grease and parchment line a 9×13" baking pan, set aside. In a small mixing bowl combine the flour, cocoa, baking powder, and salt.1 3/4 cups All-purpose flour, 3/4 cup Unsweetened cocoa powder , 2 tsps Baking Powder, 1/2 tsp Salt
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until fluffy, 3-4 minutes. Add in the powdered sugar and mix for another 2-3 minutes until creamy. Add in the vanilla extract, peppermint extract, heavy cream, and egg. Mix until combined.1 cup Unsalted Butter, 1 3/4 cup Powdered sugar, 1 large Egg, 2 tbsp AE Dairy Heavy Whipping Cream , 1 tsp Vanilla Extract or vanilla bean paste , 1 tsp Peppermint Extract
- Add in the dry ingredients and mix on low until combined. Transfer the dough into the prepared baking pan. Bake at 350 for 20-22 minutes, until set. The bars will still slightly soft but will set up. Allow to cool completely before frosting.
For the Frosting:
- In the bowl of a stand mixer or if using a hand mixer, a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract, peppermint extract, and heavy cream, mix to combine.1 stick Unsalted Butter, 1 tsp Vanilla extract, 1 tsp Peppermint extract, 2-3 tbsp AE Dairy Heavy Whipping Cream
- With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Continue to add powdered sugar until you have reached a desired consistency, you may not need all 4 cups. If frosting is too thick, thin with additional heavy cream.3-4 cups Powdered Sugar
- Fold crushed peppermint candy into the frosting, reserving some to sprinkle on top. Top cooled sugar cookie bars with frosting, spread evenly. Top with extra peppermint candies, slice, and enjoy!1/4 cup Crushed peppermint candies, Extra crushed peppermint
Notes
- Don’t Overbake: Pull bars from the oven when the center looks just set. They’ll continue to cook slightly as they cool, keeping the texture soft and chewy.
- Peppermint Extract: Is potent, start small and taste as you go. Too much can overpower the cookie base or frosting.
- Crushed Peppermints: you can buy crushed peppermint pieces, or just add to a blender and pulse until fine.
- Clean Cuts: chill the bars for 15 minutes before slicing and wipe your knife between cuts.
Nutrition
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How To Store Cookie Bars
Keep these cookie bars covered at room temperature for up to 3 days, or in the fridge for up to a week. Store covered in the baking pan or in an airtight container.
For longer storage, freeze the unfrosted bars for up to 2 months, then thaw and frost before serving. If you’ve already frosted them, freeze bars on a baking sheet until firm, then transfer to an airtight container. Let them thaw in the fridge overnight before enjoying.
Frequently Asked Questions
Yes! You can bake the bars a day or two in advance and store them tightly covered. Wait to frost until the day you plan to serve them so the frosting stays soft and fresh.
Yes. Freeze unfrosted bars for up to 2 months, then thaw and add the frosting before serving. If freezing frosted bars, chill them first so the frosting firms up, then layer with parchment in an airtight container.
I recommend using classic round peppermint discs. They crush evenly and give that soft pink color when mixed into the frosting.
It’s not required, but chilling makes for cleaner slices and keeps the frosting neat.
Yes, if you desire a thicker, more dense bar, these can be made in an 8? x 8? pan. The baking time will need to be increased to 28-32 minutes so the dough cooks through in the middle. Note, this may cause the edges of the bars to get a bite crispier due to the longer baking time.
Helpful Tools
- USA Pan 9×13 – my go-to 9×13? and 8×8? pans, I love the sharp square corners and my desserts release easily!
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. Pyrex glass does not break easily so you can trust on these bowls for years, they come in 3 useful sizes and can stack.
- Parchment Paper – love this for lining pans, it helps to easily life out bars and brownies for slicing.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
