Peppermint Patty Stuffed Chocolate Chip Cookie Bars
By Eat More Chocolate Team Cookies Christmas, Winter Warm Baking
June 12, 2015
Soft & chewy chocolate chip cookie bars stuffed with York Peppermint Patties
- Prep: 15 mins
- Cook: 40 mins
- Yields: 24 Bars
Preheat oven to 350 degrees. Spray an 11x7 baking pan with nonstick spray and set aside.
In the bowl of an electric or stand mixer, beat butter and sugars until light and fluffy.
Add eggs and vanilla, beating until well combined.
In a separate bowl, mix together the flour, baking soda, and salt.
Add dry ingredients slowly to the wet ingredients.
By hand, fold in the chocolate chips until fully combined. Do not overmix.
Press down 1/2 of the cookie dough into prepared baking pan.
Place unwrapped peppermint patties over the bottom dough layer.
Top the remaining half of cookie dough over the peppermint patties, pressing to evenly flatten down. Bake for 38-40 minutes or until baked through and the edges are brown. (Mine took exactly 38 minutes.)
Allow the cookie bars to cool completely (about 1 hour) before cutting into squares. Bars keep well in an airtight container for up to 7 days.
3/4 cup (1.5 sticks) butter, softened to room temperature (if using salted butter, omit added salt below)
1/2 cup packed light brown sugar (or dark brown)
1 and 1/2 teaspoon vanilla extract
1 and 1/4 cup mini chocolate chips