Happy December 1st, y’all!! It’s officially holiday baking season in my kitchen and I’m pumped to be sharing these Peppermint Bark Cookie Bars with y’all today! Williams Sonoma always has the best variety of peppermint bark treats, from the classic bark (plus slated and dark chocolate) to cookies and pretzels. The lovely people over at WS sent me an assortment last week and I don’t even want to tell you how quickly we blew through the peppermint bark cookies and the pretzels. 😂
Williams Sonoma has also declared December 1st National Peppermint Bark Day! Which is why we’re celebrating with these cookie bars. I wanted to showcase the peppermint bark in a fun way that still left it’s dual layers and little peppermint pieces in tact. We also love the cookies so much that I decided to stay in the “cookie” realm. Plus, you can never have too many Christmas cookies this time of year. Tis the season!
If you’re like me and you love a THICK and SOFT cookie, you’ll love these Peppermint Bark Cookie Bars! They crisp up some around the edges, but ultimately, the whole pan is the texture of the soft interior of a cookie. They hold their shape, but they’re still soft and gooey! So good still warm too. My parents, especially my mom who isn’t the biggest fan of peppermint, raved over these cookies.
In addition to being super fun to bake with, Williams Sonoma’s peppermint bark tins are so cute! Can we talk about how festive they are for a minute?? They’d be perfect gifts on their own, but even better filled with something home-baked with love and holiday cheer.
I’ve left some notes in the recipe about pan sizes, but I hope you’ll give these cookie bars a try! They are so so easy to whip up and even easier to scarf down.
Happy December 1st and happy baking, friends!
Peppermint Bark Cookie Bars
- ¾ cup unsalted butter melted and cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg plus 1 large egg yolk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 ½ cups chopped peppermint bark divided
- Preheat oven to 350°F and line a 11x7” rectangle pan with parchment paper, leaving an overhang for easy removal. Lightly spray with baking spray.
- In a large bowl, combine melted butter, both sugars, and vanilla. Mix with an electric mixer on medium speed until ingredients are incorporated. Add eggs and mix until just combined.
- Next, add flour, baking soda, and salt. Mix until the dry ingredients are completely incorporated. Fold in 1 ½ cups chopped peppermint bark.
- Spread dough in the prepared pan. Sprinkle top of dough with remaining chopped peppermint bark.
- Bake for 25 to 30 minutes, or until top is golden brown and cookies are set in the center.
- Remove from oven and let cookies cool. Remove from pan by lifting by the parchment paper. Cut into bars to serve. Store in an airtight container at room temperature.
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