Peppermint Oreo Sugar Cookie Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Super soft sugar cookies with a hint of mint, stuffed with Peppermint Oreos, and topped off with a decadent chocolate drizzle.
Ingredients
  • 1 and ½ cup All-Purpose Flour OR Better Batter Gluten Free Flour
  • 1 and ½ teaspoon Cornstarch
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Butter (1 stick), softened to room temperature
  • ¾ cup Granulated Sugar
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 1 and ½ teaspoon Vanilla Extract
  • ½ teaspoon Peppermint Extract
  • 10 Peppermint Oreos (or Gluten Free Peppermint Joe Joes), chopped
  • Glaze:
  • ⅓ cup Semi-Sweet Chocolate Chips
  • 1 Tablespoon Milk
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8 or 9x9-inch baking pan with aluminum foil, leaving overhang on each end. Spray pan with nonstick cooking spray.
  2. In a medium mixing bowl, whisk together Flour, Cornstarch, Baking Powder, Baking Soda, and Salt. Set aside.
  3. In a large mixing bowl, using an electric hand mixer, cream together room temperature Butter and Granulated Sugar until fluffy. Add Egg, Egg Yolk, Vanilla Extract, and Peppermint Extract, and beat until well combined.
  4. Slowly add the dry ingredients to the bowl of wet ingredients, stirring with a rubber spatula or wooden spoon until just combined. Do not overmix. Fold in chopped Oreos.
  5. Pour dough into prepared baking pan, and spread evenly. Bake for 20-24 minutes, until lightly golden on the top. Center should look slightly underbaked—this is what you want! Allow pan to cool completely on a wire rack.
  6. Once bars are cooled, cut into 16 bars (or into your preferred size), and lift the sides of the overhanging foil up from the pan to remove bars. Separate bars.
  7. In a microwave safe bowl, heat Chocolate Chips and Milk in microwave for about 30 seconds. Stir. If needed, heat for another 10 seconds to completely melt the chocolate. Stir until smooth. Drizzle glaze over bars. (I used a small Wilton squeeze bottle for even drizzling, but you could also drizzle by hand, using just a spoon, or by putting the melted chocolate into a disposable sandwich bag, snipping off a very small corner of the bag, and “piping” the drizzle onto the bars.)
  8. Store cookies in a tightly sealed container at room temperature for up to 7 days, or freeze in a freezer ziplock bag for up to 3 months.
Recipe by SunnySideUps | Living Life Sunny Side Ups at http://sunnysideups.org/peppermint-oreo-sugar-cookie-bars/