Sunday, October 28, 2012

Peppermint Patty Chocolate Chip Cookie Bars

Cooking spray
First layer in the pan
1 1/2 sticks of butter, softened to room temperature
1/2 c. sugar
1/2 c. brown sugar, packed down
2 eggs
1 1/2 tsp. vanilla
3 c. flour
1 tsp. baking soda
3/4 tsp. salt
1 c. chocolate chips
12 oz. bag of York Peppermint Patties (you will use all of them, so don't eat any beforehand like I did; I was short two. Whoops!)

Peppermint patty layer
Preheat oven to 350 F.  Spray an 11x7 or 11.5x8 inch baking pan* with cooking spray; set aside.

In a large bowl, cream the butter with the 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. Using a wooden spoon, stir in the chocolate chips until combined, but do not overmix.

Out of the oven!
Press down 1/2 of the cookie dough into the prepared pan. Unwrap all the peppermint patties, and layer them on top of the cookie dough layer. Then add the remaining cookie dough over the top of the peppermint patties, pressing down to make a top layer of cookie dough. Bake 35-40 minutes or until the cookie dough is baked through and the edges start to brown.

Allow the cookie bars to cool completely (about 1 hour). If you do not, you will have a gooey mess. After the bars cool completely, cut into bars. You can reheat individual bars in the microwave as you serve them because they taste really good warm. =)

*Using an 8x8 inch pan will cause the bars to overflow. Using 13x9 makes the layers too thin, so don't use those.

And props to Sally who came up with the recipe:

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