Bready or Not: Mint Chocolate Chip Bars

Posted by on Dec 17, 2014 in Blog, Bready or Not, chocolate, cookies, mint | 2 comments

You want something chewy, minty, and luscious? Here’s your new favorite cookie bar.

Mint Chocolate Chip Bars

I used mint chocolate chips from King Arthur Flour here but you can substitute any kind of mint chocolate chips you get from the grocery store. I do love the seasonal colors of these particular chocolate chips!

Mint Chocolate Chip Bars

[The bars, right before baking.]

These bars are kind of amazing. They are EASY. They look like they are more work-intensive than they are. The results really impressed me because they are so chewy, even the side pieces. The mint flavor is definitely there but it doesn’t knock you upside the head; if you want it heavier, add an extra splash of extract. Another note: after a day, the mint flavor in the bars gets even stronger.

Mint Chocolate Chip Bars

You’ll definitely want to chill this before you slice into bars. I store them in the fridge after that because I live in Arizona, but these might be okay at room temp for you folks who actually experience winter.

My husband loves mint chocolate. These bars have his full endorsement.

Modified from Recipe Girl.

Mint Chocolate Chip Bars

Bready or Not: Mint Chocolate Chip Bars

Course: Dessert, Snack
Keyword: bars, chocolate, mint
Author: Beth Cato


Chocolate Layer:

  • 2 cups semi-sweet chocolate chips or milk chocolate chips
  • 14 oz sweetened condensed milk
  • 1 teaspoon peppermint extract

Cookie Dough:

  • 1 cup unsalted butter 2 sticks, room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup oats quick-cooking or old-fashioned rolled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups mint chocolate chips


Mint chocolate filling:

  • Place semi-sweet and/or milk chocolate chips and condensed milk in a small saucepan. Heat on low, stirring often, until everything has melted and the mix has thickened. Remove it from the burner and pour in the peppermint extract and stir. Let the pot cool until about room temperature.

The cookie dough:

  • Preheat oven to 350 degrees. Prep a 9x13-inch pan with parchment paper (the combination aluminum foil/parchment paper works well here) and lightly butter or use nonstick spray. Have paper overhang the sides for easy lifting later.
  • Place the butter and sugars in a large bowl. Mix until smooth and creamy. Add the eggs and vanilla.
  • In a separate bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda and salt. Mix with the butter mixture. Add mint chocolate chips last.
  • Place about half the cookie dough in the prepared pan. It will be sticky, but drop it in dollops and smooth it to the edge as best you can. With a solid layer on the bottom, now dollop the cooled chocolate from the saucepan. Use an offset spatula to smooth it to the edges. Plop the rest of the cookie dough on top and don't worry if some chocolate shows through. The dough will ooze out and even as it bakes.
  • Bake until lightly browned, about 20 to 25 minutes. Set aside to cool for a few hours, then place in fridge to completely set. Cut into bars. Store in sealed container in fridge or on counter.


    Mint Chocolate Chip Bars


    1. PEPPERMINT CHOCOLATE This is pure delight for your taste buds.

      • Thanks! That’s certainly how my husband and his co-workers reacted.