Chocolate Peppermint Macadamia Cookie Bars
Delight in these soft, chewy cookie bars that blend rich chocolate, refreshing peppermint, and crunchy macadamia nuts, perfect for festive gatherings.
Ingredients
Wet Ingredients
- 1 cup creamy, unsalted butter melted
- 1 cup packed brown sugar adds caramel flavor
- 0.5 cup granulated sugar balances sweetness
- 2 large eggs room temperature
- 2 teaspoons vanilla extract for flavor enhancement
Dry Ingredients
- 1.75 cups all-purpose flour for the base
- 0.5 cup unsweetened cocoa powder provides rich chocolate flavor
- 1 teaspoon baking powder for leavening
- 0.5 teaspoon salt to harmonize sweetness
Mix-ins and Toppings
- 0.75 cup semi-sweet chocolate chips adds richness
- 0.75 cup chopped macadamia nuts for a delightful crunch
- 0.33 cup crushed peppermint candies or candy canes for a refreshing touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add eggs and vanilla extract; mix until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips and macadamia nuts until evenly distributed.
- Transfer the batter to the prepared pan and spread it evenly.
- Sprinkle crushed peppermint over the batter and press down lightly.
Baking
- Bake in the preheated oven for 25-30 minutes, until the center is set but slightly soft.
- Allow the bars to cool completely in the pan before slicing into squares.
Notes
For the best results, use room-temperature ingredients. Crush peppermint candies using a food processor or zip-lock bag. Consider adding a sprinkle of sea salt before baking for enhanced flavor.