Peppermint Sugar Cookie Bars

Last updated on December 3, 2019 by Liza Hawkins

These peppermint sugar cookie bars are a breeze to make and have a fun candy *crunch* from the fresh and flavorful peppermint baking chips!

^{This post was sponsored by Nellie’s®.}

Growing up, we devoted an entire Saturday in December to baking Christmas cookies. It was kind of a “girls’ day” with extended family, hosted by my grandmother, with my sister, mom, aunt and cousins.

We filled cookie tins to give to friends and neighbors and also brought a healthy bounty home to enjoy ourselves. I mean, how could we not? Mmm…

They were filled with chocolate and vanilla pinwheels, snowball cookies, chocolate chip cookies, and — of course — sugar cookie cutouts with colorful homemade powdered sugar icing.

Sugar cookies and holiday baking go hand-in-hand like peanut butter and jelly, at least in my mind they do.

And while it’s fun to keep the tradition of cutout cookies and powdered sugar icing, sometimes you need a festive treat that can be made with a little less … craftiness and time.

Am I right?

Peppermint Sugar Cookie Bars

These peppermint sugar cookie bars start with a basic drop sugar cookie recipe.

Nothing fancy. Just eggs, flour, sugar, butter, baking soda, salt and vanilla.

I used Nellie’s free range eggs this time (they’re my go-to brand when the hens are slow producers here on our homestead).

Be sure to scroll to the end just after the recipe to see why I love Nellie’s so much!

I thought it’d be fun to dress up these sugar cookie bars with some yummy peppermint baking chips in the dough and also on top.

You can never have too much peppermint and it just looks SO fun and festive for this time of year!

After giving a quick mix with my KitchenAid, I used a rubber spatula to spread the dough evenly into a buttered 8×8″ baking dish.

In hindsight, I should have used parchment because they’re a little sticky coming out of the pan, even with a good slathering of butter, so make that note for yourself.

Another delicious handful of those peppermint baking chips on top and this beauty was ready for the oven.

Bars get baked longer than if they were cookies, for about thirty minutes at 325°F, until they’re set and the top is golden.

The chips melt a bit during baking, sinking into to the cookie bars, so I threw another handful of peppermint chips on as it was cooling.

Why not?

The last toss of chips melted a little from the residual heat, but they mostly kept their shape which looks really festive and adds a good texture.

This recipe makes twelve rectangular bars, and it can easily be doubled (or more) to meet your holiday baking needs.

The peppermint chips harden a little as the bars cool, so the texture is a little crunch — in the best way ever!

I like mine reheated and with a glass of cold milk.

(I bet Santa would, too.)

Yum!

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Yield: 12 bars

Peppermint Sugar Cookie Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These peppermint sugar cookie bars are a breeze to make and have a fun candy *crunch* from the fresh and flavorful peppermint baking chips!

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick salted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups peppermint baking chips

Instructions

1. Preheat the oven to 325°F. Line an 8x8" baking pan with parchment paper. If you don't have parchment, you can use butter to generously grease the pan.
2. Cream the butter and sugar together with a mixer for 1 minute. Add the egg and the vanilla and continue to mix for 1 minute more.
3. Sift the flour, baking soda and salt together. Add it to the butter mixture a quarter cup at a time, mixing after each addition, continuing until it's just incorporated.
4. Mix in 1/2 cup of the peppermint chips.
5. Spread the dough into your prepared baking pan. Add another 1/2 cup of peppermint chips in a single layer on top.
6. Bake the peppermint sugar cookie bars for 30 to 35 minutes, or until the top is golden and the center is set.
7. Pull the dish out of the oven, pour the remaining peppermint chips in a layer on top, and then place the baking dish on a rack to cool completely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
• 
  Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl
• 
  Kirkland Signature 587346 Parchment-1pk Non Stick Parchment 1 Pack Clear
• 
  M KITCHEN WORLD Heat Resistant Silicone Spatulas Set | Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing | Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange
• 
  Pyrex Deep Baking Dish Set (6-Piece, BPA-Free Lids)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 181mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 2g

^{You’ll always get a deliciously healthy, humanely raised egg that began on a small family farm whether from Nellie’s own home farm there in Monroe, NH, or from one of their independent, small farm partners that help to produce eggs for them under their strict guidelines.}

^{This post was sponsored by Nellie’s.}