Chocolate Peppermint Macadamia Cookie Bars
A delightful fusion of rich chocolate and refreshing peppermint, these easy-to-make cookie bars are perfect for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter, melted A rich base that adds creaminess and depth to the bars.
- 1 cup brown sugar, packed Adds caramel-like sweetness and moisture.
- 1/2 cup granulated sugar For a touch of sweetness that balances richness.
- 2 large eggs Binding ingredients together while adding structure.
- 2 tsp vanilla extract Enhances flavors, providing warmth and comfort.
- 1 3/4 cups all-purpose flour The foundation that gives the bars their perfect texture.
- 1/2 cup unsweetened cocoa powder Rich chocolate flavor that makes these bars irresistible.
- 1 tsp baking powder Helps the bars rise and become light and fluffy.
- 1/2 tsp salt Balances sweetness and enhances overall flavor.
- 3/4 cup semi-sweet chocolate chips Melting into gooey pockets that every chocolate lover dreams of.
- 3/4 cup chopped macadamia nuts Adds a delightful crunch and buttery flavor.
- 1/3 cup crushed peppermint candies or candy canes A festive touch that brings in refreshing flavor and color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs and vanilla extract to the mixture, mixing until fully combined.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips and chopped macadamia nuts.
- Transfer the batter into the prepared baking pan and spread it evenly.
- Sprinkle the crushed peppermint over the surface of the batter and press down lightly.
Baking
- Bake in the preheated oven for 25-30 minutes or until the center is set but slightly soft.
- Once baked, allow to cool completely in the pan before slicing into bars.
Notes
To ensure success, let your butter cool slightly to avoid cooking the eggs. Don’t overmix the batter once you add flour to keep the bars tender. Chilling your dough for an extra 30 minutes can result in chewier bars.