Soft & Chewy Chocolate Peppermint Sugar Cookie Bars
These Peppermint Mocha Frosted Sugar Cookie Bars are chocolatey and have the perfect peppermint flavoring. The sugar cookie base has a rich twist from cocoa powder, topped with a peppermint buttercream. AE Dairy heavy cream gives both the sugar cookie and frosting an extra creamy texture.
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 9x13" 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
*Bars can be baked in a 9x13" or 8x8" pan: if thicker bars are desired, bake in a 8x8" pan, adjust baking time to 28-32 minutes.
*If desired, add in a teaspoon of espresso powder for that classic mocha flavor!
Recipe Tips:
- 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
Serving: 1servingCalories: 323kcalCarbohydrates: 70gProtein: 4gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 82mgSodium: 180mgPotassium: 121mgFiber: 2gSugar: 3gVitamin A: 804IUVitamin C: 0.03mgCalcium: 61mgIron: 2mg