Craving a dessert that combines the irresistible flavors of chocolate and mint in one decadent bite? Look no further than these show-stopping Thin Mint Cookie Bars! Imagine sinking your teeth into a rich, chocolatey base studded with melty chocolate chips and infused with a cool peppermint twist that will make your taste buds dance with delight. Whether you're a fan of classic Girl Scout cookies or simply love an easy-to-make treat that looks like it came from a professional bakery, these bars are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
- Add the egg and peppermint extract to the butter mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough will be slightly thick and crumbly.
- Press the cookie dough evenly into the prepared baking pan, using the back of a spatula or your hands to create a smooth, compact layer.
- Sprinkle chocolate chips evenly across the top of the dough, gently pressing them slightly into the surface.
- Bake in the preheated oven for 22-25 minutes, or until the edges are set and a toothpick inserted near the center comes out with just a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack, which will take approximately 1-2 hours.
- Once cooled, use the parchment paper overhang to lift the bars out of the pan, then cut into 16 even squares.
- Store the bars in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature butter and egg for the smoothest, most consistent dough texture.
- Don't overmix the batter - stop mixing as soon as the ingredients are just combined to keep the bars tender.
- For an extra minty kick, you can add a few drops of additional peppermint extract to the chocolate chips.
- Make sure to line your pan with parchment paper for easy removal and clean cutting.
- Let the bars cool completely before cutting to ensure clean, crisp edges.
- For a gourmet touch, drizzle melted white chocolate over the cooled bars for added visual appeal.
- These bars freeze wonderfully - wrap them tightly and store for up to 3 months for a make-ahead dessert option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
