Description
Loaded Mint Chocolate Chip Cookie Bars are chewy, minty dessert bars packed with chocolate chips, mint candies, and a delicious cookie dough base — perfect for mint chocolate lovers.
Ingredients
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- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup mint chocolate chips or chopped Andes mints
- 1/2 cup mini chocolate chips (optional for topping)
- Green food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper or lightly grease it.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs, vanilla extract, and peppermint extract, mixing until combined. Add a few drops of green food coloring if desired.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the semi-sweet chocolate chips and mint chocolate chips.
- Spread the dough evenly into the prepared baking dish. Sprinkle mini chocolate chips on top if using.
- Bake for 25–30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool completely in the pan before cutting into bars.
Notes
- For extra mint flavor, increase the peppermint extract slightly, but be cautious as it’s strong.
- Use a mix of regular and mint chocolate chips for a balanced flavor.
- Store in an airtight container at room temperature for up to 5 days.
- These bars freeze well for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg