These cookie bars are rich, fudgy, and full of holiday cheer. Baked as one pan and sliced into neat squares, they skip the hassle of shaping individual cookies. A dip in melted dark chocolate and a sprinkle of crushed peppermints (or candy canes) give them that festive finish – dark, glossy, and sparkling with red and white.
Yield: Makes about 16 bars
- ½ cup Challenge Salted Butter cube (1 cube), softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon peppermint extract
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces dark chocolate, divided (half for the batter, half for dipping)
- ½ cup crushed peppermints or candy canes
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each, then mix in the peppermint extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add this dry mixture to the wet ingredients on low speed until just combined. - Stir in 4 ounces of the dark chocolate (chopped). Spread the batter evenly into the prepared pan.
- Bake 20-25 minutes, until set in the center. Let cool completely in the pan, then lift out using the parchment and slice into squares.
- Melt the remaining 4 ounces of dark chocolate in the microwave in 20-second bursts, stirring until smooth. Dip half of each bar into the chocolate, then sprinkle with crushed peppermints.
- Place on parchment paper to set until the chocolate hardens. Store in an airtight container for up to a week.