From Family Circle, December 2013, makes 3 dozen.

Sugar Cookie Layer

  • 1 1/2 cups All Purpose flour
  • 1/4 tsp salt
  • 10 Tbsp unsalted butter, softened
  • 1/2 cup sugar
  • 3/4 cup white chocolate chips

Brownie Layer

  • 3/4 cup All Purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 10 Tbsp unsalted butter, melted
  • 1 egg
  • 1/4 cup milk
  • 1/4 tsp mint extract
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 10 starlight mints, crushed

Heat oven to 350°.  Line a 9 x 13 inch baking pan with foil.

Sugar Cookie Layer.  Whisk flour and salt in a bowl.  In a separate bowl, beat butter and sugar for two minutes, until light and fluffy.  Add flour mixture and beat to combine.  Stir in white chocolate chips.  Press firmly and evenly into a foil-lined pan.  Refrigerate for 15 minutes.

Brownie Layer.  Whisk flour, cocoa powder, sugar and salt.  Beat in melted butter, egg, milk, and mint extract.  Stir in semisweet chocolate chips.  Dollop evenly over sugar cookie layer.  Spread brownie batter with a spatula dipped in warm water.

Bake at 350° for 30 minutes.  Let cool and then remove from pan by lifting foil.  Melt white chocolate chips and drizzle over bar cookies.  Sprinkle with crushed peppermint candies.  Once white chocolate has hardened cut bars into squares.

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