I first made these cookie bars last year around Christmas time. My family went completely bonkers for them. My friend Erin’s eyes completely lit up as she tasted one. Kevin says they are the best thing I’ve ever made. As I cut them into squares, I couldn’t stop “tasting” the crumbs.
They are downright addicting.
I made these stuffed cookie bars again this past weekend for two reasons. First… look at them. The melty peppermint filling is an obvious excuse to make them again. And again. And again.
Second, I went a little crazy buying Halloween candy this year and have been on the prowl for recipes to use up all my extras. I don’t get any trick-or-treaters at my apartment.
To start, mix up a quick chocolate chip cookie dough recipe. While it’s a pretty fool-proof and basic recipe, you could always use store-bought cookie dough instead. I definitely prefer the homemade recipe below – it’s chewy, soft, and just tastes better. Doesn’t everything taste better homemade?
I only used 1 and 1/4 cups of mini chocolate chips in the cookie dough because there is extra chocolate going into the middle layer with the peppermint patties. I didn’t want the chocolate to overpower the mint OR the cookie dough base itself.
Layer half of the cookie dough into the baking pan and arrange the peppermint patties on top. I layered in as many peppermint patties as humanly possible – I didn’t want a single bite to be without! The middle layer equaled about 26 peppermint patties – the amount in your typical 11-ounce bag. You could always use Junior Mints in this recipe as well. Been there, done that. Just as tasty.
Top the peppermint patty layer with the rest of the cookie dough and press down evenly. While the cookie bars bake, the peppermint patties melt all over inside the two cookie layers. Melty peppermint patties. Does it get any better?!
Bake for 38-40 minutes and allow to cool COMPLETELY before cutting into squares. Waiting is the hardest part! Smelling the finished cookie bars and waiting for them to completely cool before digging in… pure torture.
Consider yourself warned: things will get messy if you cut the bars while they’re still warm. I have the patience of a three year old, so I put the pan in the refrigerator to cool things down quickly. After I neatly cut myself a square, I warmed it back up in the microwave. Serving suggestion – cut the bars while they’re cold, eat the bars warm!
With all the melty chocolate and drippy peppermint goo, I was not able to stop at one square. That says a lot coming from a gal who has dessert A.D.D. I’m usually eager for the next dessert recipe. But with these? No! I never wanted the pan to end.
What may just be the simplest recipe idea ever – stuffing peppermint patties inside cookies – has proven to be one of the best desserts I’ve EVER made.
With an archive FULL of cookies/brownies/bars/cupcakes… that’s impressive! You’re welcome.
York Peppermint Patty Stuffed Chocolate Chip Cookie Bars
Soft & chewy chocolate chip cookie bars stuffed with York Peppermint Patties
- 3/4 cup (1.5 sticks) butter, softened to room temperature (if using salted butter, omit added salt below)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar (or dark brown)
- 2 large eggs
- 1 and 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 and 1/4 cup mini chocolate chips
- 11 ounce bag York Peppermint Patties (about 26)
- Preheat oven to 350 degrees. Spray an 11x7 baking pan with nonstick spray and set aside.
- In the bowl of an electric or stand mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla, beating until well combined. In a separate bowl, mix together the flour, baking soda, and salt. Add dry ingredients slowly to the wet ingredients. By hand, fold in the chocolate chips until fully combined. Do not overmix.
- Press down 1/2 of the cookie dough into prepared baking pan. Place unwrapped peppermint patties over the bottom dough layer. Top the remaining half of cookie dough over the peppermint patties, pressing to evenly flatten down. Bake for 38-40 minutes or until baked through and the edges are brown. (Mine took exactly 38 minutes.)
- Allow the cookie bars to cool completely (about 1 hour) before cutting into squares. Bars keep well in an airtight container for up to 7 days.
adapted from Picky Palate
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