It’s been one of those weeks where you feel like your spinning your wheels and not getting anywhere. I had to work some early morning shifts because a few people were out at work, I had a whopping head cold and I ached, and I had a headache that hurt my eyes when I looked at my monitor. I was a mess.
But I’m happy to tell you that I’m reporting back to duty, and I bring with me a plate of Mint Chocolate Chip Cookie Bars!
There is only six weeks until Christmas. Can you believe it?
So today’s cookie is #7 of…
Twelve Weeks Of Christmas Cookies!
Have you visited the other girls yet?
They have some tempting treats that I know I’ve bookmarked!
So many cookies, so little time (and calorie allotment)!
Now for these cookie bars!
My daughter LOVES Mint chocolate flavored anything, ice cream, candy, cookies, it’s all good. So when I made these bars, of course she loved them. And they disappeared pretty fast so I’m assuming she wasn’t the only one who thought they were OK.
I just took the Toll House Chocolate Chip Recipe and added mint extract instead of vanilla. I baked them in a rimmed baking sheet and cut them into bars. I wanted people to know they where mint so I colored some white chocolate and drizzled it on top. We didn’t care for the topping and it popped off really easy when I went to cut them. Next time I’ll just do a green sprinkle instead.
Or I was thinking a layer of chocolate ganache between the bar and the sprinkles would just send these babies over the top! What do you think?
Mint Chocolate Chip Cookie Bars
Adapted from The Toll House Cookie Recipe
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon mint extract
- 2 large eggs
- 2 cups (12-oz. pkg.)
- 1 cup chopped nuts-optional
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.