Happy St. Patty’s Day! Even though I’m not Irish, everyone is Irish today so to celebrate the occasion I wanted to bake something with green in it. I couldn’t find anything green that looked appetizing, and green makes me think of minty things, so I found the next best thing. York Peppermint Patties to be exact. I love them by themselves and to combine them with chocolate chip cookies (my other love) and now we’re talking something that will be out of this world delicious!
Warning, warning. These cookie bars are mad sweet. If you have a sweet tooth then please proceed. 😉
Peppermint Patty Stuffed Chocolate Chip Cookie Bars Recipe
(makes 24 bars)
- 3/4 cup (1 and 1/2 sticks) butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark)
- 2 eggs
- 1 and 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 and 1/4 cup chocolate chips*
- 12 ounce bag York Peppermint Patties (about 26), unwrapped
* Sally’s recipe calls for 1 and 1/4 cup of mini chocolate chips but I used standard size chocolate chips because that’s what I had handy in the house.
- Preheat oven to 350 degrees.
- Line a 10 x 6 and 1/2 baking pan** with foil, spray with a nonstick spray, and set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla, beating until well combined.
- In a separate medium bowl, mix together the flour, baking soda, and salt.
- Add dry the ingredients slowly to the wet ingredients just until combined.
- Gently add the chocolate chips just until fully combined.
- Press down half of the cookie dough into the prepared baking pan.
- Place unwrapped peppermint patties over the dough layer.
- Top the remaining half of cookie dough over the peppermint patties, gently pressing to evenly flatten down.
- Bake for 38-40 minutes or until baked through and the edges are brown.
- Allow the cookie bars to cool completely (about 2 hours) before cutting into squares.
** Sally’s recipe calls for an 11 x 7 baking pan but I used a smaller baking pan because I prefer thicker cookie bars.
I don’t even think steps 1 through 7 above need pictures to help you along. How’s that for simple?
Now here’s the tricky, I mean sticky part. 😉 Pressing down half of the cookie dough into the baking pan takes a little patience but trust me when I say it’s worth the effort. Lay down as many Peppermint Patties as possible on top of the cookie dough.
Press the remaining half of the cookie dough on top of the Peppermint Patties. Don’t forget that pressing dough between the York Peppermint Patties is part of the goal here. Is your heart racing at the thought of how much sugar you’re about to consume?
Beautifully golden brown, my cookie bars baked for 40 minutes.
It’s extremely important to let the cookie bars rest for at least two hours. Seriously, wait until it’s COMPLETELY cool before cutting into it. If you don’t you will get a messy mush instead of bar cookies.
Look at what you have to look forward to though! There is no questioning what’s stuffed inside these luscious treats when you bite into the wonderfulness that is oh so minty.
Mmmmm… They are chewy, full of chocolate and packed with sweet minty goodness. I would definitely make these again for any occasion.
What other candies can I use to stuff these chocolate chip cookie bars? Reese’s Peanut Butter Cups? Mounds Bars? Caramels?
Thanks Sally’s Baking Addiction for an awesome recipe!