I have found a new source for some serious holiday debauchery.
Take some cookie dough batter. Put half in the bottom of a pan.
Then take a bag of these. Unwrap those things. About 30 of them.
Put 1 layer of them over 1/2 of that cookie batter.
Then, after you swoon at the intensity of these, put the other half of the cookie batter OVER the peppermint patties.
Bake them. Take them out. Cool them. Then cut a big wide end piece off so you can see the beauty.
Now try to get a few to straighten up and act right so you can get a picture fast.
Go ahead and get a paper towel so you can wipe your fingers and your face because you KNOW you’re going to have to lick that bottom one off the plate.
Now try to sit still for the recipe.
- Preheat oven to 350 degrees. Line a 9×9 pan with parchment paper.
- In the bowl of an electric or stand mixer, beat butter and sugars until light and fluffy.
- Add eggs and vanilla, beating until well combined.
- In a separate bowl, mix together the flour, baking soda, and salt. Add dry ingredients slowly to the wet ingredients. By hand, fold in the chocolate chips until fully combined. Do not overmix.
- Press down 1/2 of the cookie dough into prepared baking pan. Place unwrapped peppermint patties over the bottom dough layer. Top the remaining half of cookie dough over the peppermint patties, pressing to evenly flatten down.
- Bake for 35-40 minutes or until baked through and the edges are brown. (Mine took exactly 36 minutes.)
- Allow the cookie bars to cool completely (about 1 hour) before cutting into squares. Bars keep well in an airtight container for up to 7 days.
- Best results. Cut them cold, but warm them about 15 seconds in the microwave.
Adapted from Sally’s Baking Addiction