Chocolate Peppermint Cookie Bars

For cookies: 

  • 1-1/2 c. flour
  • 1/3 c. cocoa powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/2 c. unsalted butter, softened
  • 1/2 c. granulated sugar
  • 1/4 c. brown sugar
  • 1 egg, large
  • 1 tsp. vanilla extract
  • 1/2 c. peppermint bark, coarsely chopped

For frosting: 

  • 1 c. unsalted butter, softened
  • 4 c. powdered sugar
  • 1/4 tsp. salt
  • 3-4 T. heavy cream
  • 1 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • gel food coloring (optional)

1) Preheat oven to 350 F. Line 9x13 cake pan with parchment paper, allowing about 2" overhang on each side of pan, or coat with nonstick cooking spray, and set aside. 

2) Whisk together flour, cocoa, salt and powder; set aside. In mixing bowl, beat butter, sugars, egg and vanilla until well combined. Gradually add flower mixture, in about three additions, and continue mixing until smooth.

3) Press dough into prepared sheet pan and sprinkle peppermint bark over top of dough. Bake for 13-15 minutes or until the cookie surface is no longer shiny and the edges look dry and puffy. Allow cookies to cool in pan about 10 minutes. Pulling on parchment overhang, lift cookies from pan and allow to cool completely on wire rack. 

4) For frosting, whip butter in stand mixer until smooth. Add about half the powdered sugar and 2 T. cream. Add remaining powdered sugar and gradually add cream, mixing well between each addition until desired consistency is reached. You want it to form soft peaks. Add extracts and food coloring then frost cookies when completely cool. Cut into bars and serve!

Source: Adapted from Mountain Mama Cooks