Easy Chocolate Mint Sugar Cookie Bars Recipe

I used to make a wide range of sugar treats in adorable shapes with fun hues. In any case, such moving, cutting, shading, and icing takes so much time and vitality.

And afterward there are the sprinkles! Try not to misunderstand me since I love the sprinkle some portion of a treat. However, in the wake of investing such energy in the kitchen, sprinkles will in general go flying every which way since you simply need to be finished. Perhaps that is simply me however.

At that point one day I found how simple sugar treat bars were to make, and I haven’t took a gander at another cutout from that point forward.

Chocolate Mint Sugar Cookie Bars

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Recipe by insidebrucrewlife Course: DessertCuisine: AmericanDifficulty: Easy


cookie bars
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This easy Chocolate Mint Sugar Cookie Bars recipe can be made and frosted in one pan. They are soft and delicious and covered in a sweet vanilla mint frosting and mint chocolate chips.


  • 1/2 cup butter, softened

  • 1/2 cup brown sugar

  • 1/2 cup sugar

  • 1 egg

  • 2 teaspoons vanilla

  • 2 Tablespoons milk

  • 2 cup flour

  • 1/2 cup dark cocoa powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • For the Mint Frosting
  • 1/2 cup butter, softened

  • 1/4 teaspoon mint extract

  • 1/4 teaspoon vanilla extract

  • 6 Tablespoon heavy whipping cream

  • 1/4 teaspoon salt

  • 4 cups powdered sugar

  • green gel food coloring

  • 1 cup Andes Mint chips


  • Preheat the oven to 375 degrees. Spray a 9×13 pan with non-stick baking spray.
  • Beat the butter and sugars together. Add the egg and vanilla and beat again.
  • Stir together the flour, cocoa powder, baking powder, and salt. Slowly add to the butter mixture until everything is mixed in. Press the mixture into the prepared pan 9×13 pan. Bake for 14-15 minutes. Let cool completely.
  • Beat the butter, extracts, and whipping cream until creamy. Slowly add the salt and powdered sugar until all is mixed in.
  • Add a little bit of green food coloring for a touch of color. Beat for another minute until creamy.
  • Spread over the cooled bars. Top with the Andes Mint chips. Cut into bars. Store in a sealed container on the counter.


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