Peppermint Sugar Cookie Bars
Peppermint Sugar Cookie Bars - Sugar Cookies in the form of a bar. Thick, chewy, and full of peppermint chips. Topped with a butter cream frosting and more peppermint shavings!
Servings: 12
Ingredients
Bars
- 1/2 cup butter softened
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup Andes Peppermint Crunch baking chips
Frosting
- 1/2 cup butter softened
- 1/2 teaspoon vanilla extract
- 3 cups powdered sugar (approximately)
- 2-3 Tablespoons milk (approximately)
Topping
- 1/4 cup Andes Peppermint Crunch baking chips
Instructions
- Preheat oven to 375 degrees. Line an 8-inch square baking pan with parchment paper or spray well with non-stick spray.
- In an electric mixer cream butter and sugar until light and fluffy, about 2 minutes. Add eggs and vanilla and beat until everything is very well incorporated.
- In another bowl mix together the flour, salt, and baking soda. With the mixer on low, slowly add in the flour mixture, until just combined. Fold in the peppermint crunch baking chips.
- Spread the dough into the prepared baking pan. Bake for 25-28 minutes, a tester should come out mostly clean.
- Allow to cool completely before frosting.
- To make the frosting cream the butter until fluffy. Add vanilla, milk, and 1/2 of the powdered sugar. Continue adding powdered sugar to get to the right consistency. You might have to adjust the milk or powdered sugar to make it spreadable.
- Spread over the cooled bars. Sprinkle the the peppermint chips to decroate
Video
Nutrition
Calories: 552kcal | Carbohydrates: 81g | Protein: 5g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 267mg | Potassium: 48mg | Fiber: 1g | Sugar: 59g | Vitamin A: 517IU | Calcium: 19mg | Iron: 3mg
