Peppermint and chocolate is one of my favorite flavor combinations. Get the best of both with these Mocha Peppermint Cookie Bars.
Mocha Peppermint Cookie Bars
Well folks, there you have it. My first Christmas-esque recipe of the season. Despite vowing to not bake Christmas goodies until after Thanksgiving, these somehow made it out of my oven before Thanksgiving. But I’m not complaining. And neither are my fellow co-workers. And neither is Ken. These were a huge hit with everyone. They taste amazing topped with vanilla ice cream. Mocha. Peppermint. Cookie. Mmm. That does go good with vanilla ice cream!
The breaking of my Christmas baking vows all began with an impromptu trip to Wal-Mart. Cough Cough. That doesn’t happen too often but it was early. Wal-Mart wasn’t yet filled with hoards of
zombies people so I figured why not?
I stumbled upon some sweet baking goods (no pun intended) while browsing the isles of the food section. Mini M&Ms and Andes Peppermint Chips. This gal cannot resist fun baking accessories like that. So I quietly snuck them into my cart and went on my way. Ah fine. Who am I kidding. No sneaking involved with these. When I found Ken wandering in the video game section of the store, I was like yo, check out this sweet stash of baking goodies I just found.
Psst, I didn’t really say it in those exact words. I just replayed the scenario in my head like that. But you get the picture, right?
For the base of these bars, I made a chocolate cookie crust that was adapted from the Williams Sonoma Baking Cookbook. I doubled the recipe, replaced the vanilla extract with coffee extract and added white chocolate chips to the dough. After pressing the dough into a baking pan, I baked it for a few minutes and then went to town topping it with a variety of toppings. I baked it again until bubbly and then I enjoyed Mocha Peppermint Cookie Bars. I hope you enjoy them too!