Dark Chocolate Peppermint Cookie Bars

I was wanting to bake something that I could use my extra candy canes in, so I modified a chocolate chip recipe of mine, using dark chocolate chips and adding in some crushed candy canes. I made these into cookie bars, so they’re really easy to make and bake! The dark chocolate and peppermint flavors combined with the cookie dough is a really yummy combination!

These cookie bars are nice and thick…they’re chewy on the inside, but also a little crispy on the outside. These are a great treat, whether you make them during or after the holidays…and if you don’t have any extra candy canes, you can use peppermint candies instead. Have them with some hot cocoa or coffee!

Dark Chocolate Peppermint Cookie Bars

  • Servings: 20-30
  • Difficulty: easy
  • Print


Makes a 9×13″ pan

1/2 cup butter (1 stick), softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon pure peppermint extract
1/2 teaspoon pure vanilla extract
2 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 (10-ounce) bag (or 1 3/4 cups) dark chocolate chips (or substitute semi-sweet chocolate chips)
2/3 cup crushed peppermint candy canes (about 6 to 7 regular size) or peppermint candy
parchment paper, for lining your pan
Optional: Use some extra chocolate chips and crushed candy canes to lightly press into the top of bars before baking

Preheat oven to 350˚F. Line a 9×13″ baking pan with parchment paper; set aside.

In large bowl, cream butter, granulated sugar, and light brown sugar until well blended. Beat in peppermint extract, vanilla extract, and eggs, blending everything well.

In medium bowl, stir together flour, salt, and baking soda. Add flour mixture to butter mixture, blending well. Stir in the dark chocolate chips and the crushed peppermint candy canes or candy, blending so these are evenly mixed into the dough. Note: The dough will be very thick and even crumbly, so it’s easier if you  use your hands to work the chocolate chips and crushed peppermint candy into the dough.

Pat dough evenly into your prepared 9×13″ baking pan. Even though the dough is crumbly, it will press together nicely in the pan. If desired, press some extra chocolate chips and crushed candy canes onto the top of the dough. Bake at 350˚F for 20 to 22 minutes, or just until very lightly browned. Let bars cool completely in pan (or, if you want to eat these warm, cool for at least 10 minutes). Remove from pan by picking up edges of parchment paper and placing on a cutting surface. Cut into large or small  squares or bars.

Recipe from NancyC | nancy-c.com

You can cut these cookie bars or squares as big or small as you want. This cookie bar recipe is a great way to use those holiday candy canes or peppermint candies! Do you have a favorite candy cane recipe?

Sharing at Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul, Silver Pennies Sundays, Happiness is Homemade.


11 thoughts on “Dark Chocolate Peppermint Cookie Bars

  1. dkinsey0523


    I just made your recipe, cut it in half and used gluten free flour! OH MY goodness! They are super delicious! At a time when I’m baking for everyone else, it is a joy to be able to make something quick for myself! Great recipe, love the thickness of the bar. Thank you! Debbi K.


  2. rawsonjl

    These sound delicious! I love adding a bit of peppermint into some of our favorite chocolate recipes for Christmastime.


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