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Peppermint Kiss Sugar Cookie Bars

Deliciously soft and chewy bars topped with peppermint-flavored chocolate kisses and crushed candy canes, perfect for the holiday season.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Bars
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 1 cup peppermint chocolate kisses, unwrapped
  • 1/4 cup crushed candy canes for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, vanilla extract, and peppermint extract until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the peppermint chocolate kisses, distributing them evenly throughout the dough.
Baking
  1. Pour the dough into the prepared baking dish and spread it into an even layer.
  2. Bake in the preheated oven for 20-25 minutes or until the edges turn golden brown.
  3. Allow the bars to cool in the pan for about 10 minutes, then lift them out using the parchment overhang and let them cool completely.
  4. Once cooled, sprinkle with crushed candy canes on top, cut into bars, and serve.

Notes

Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can freeze uncut bars for up to 2 months; thaw in the refrigerator overnight before serving.