These Chocolate Mint Cookie Bars have a soft chocolate cookie base topped with a fluffy mint frosting. Easy to bake and frost all in one pan, sugar cookie bars are perfect for parties, holidays, or just because you like making easy desserts.
If you love mint desserts, try this mint chip ice cream cake or this mint Oreo fudge next.
The post for chocolate mint sugar cookie bars was first published in January 2015. The text and photos were updated and republished in March 2026.
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Sugar cookie bars have quickly become my favorite shortcut in the kitchen. Instead of rolling dough, cutting shapes, and spending hours decorating individual cookies, I just press the dough into a pan and bake.
Over the years, I've made quite a few fun versions, like lemon cookie bars, unicorn bars, and s'mores cookie bars.
Right now, I can't get enough of these chocolate mint bars! They have a fluffy mint frosting on top of a soft, chewy cookie base. Instead of sprinkles, I added some chopped up Andes mint bars for a nice crunch and some extra flair with every bite.
Why You'll Love These Chocolate Mint Bars
- Made in one pan! The dough is baked and frosted in a 9x13 pan, so no more rolling pins or cookie cutters are needed.
- Awesome chocolate mint flavor. The dark chocolate sugar cookie, fluffy mint buttercream, and Andes mints have the best chocolate-to-mint ratio.
- Fun holiday dessert. These dessert bars are the perfect dessert for St. Patrick's Day and Christmas, but honestly, they are delicious all year round!
Ingredients Needed
Here are the simple ingredients you will need to make this chocolate mint bar recipe. Scroll down to the printable recipe card for the complete list of ingredients and instructions.
- Butter: I prefer to use unsalted butter and adjust the flavor by adding salt myself. Set it out ahead of time, so it's ready to cream with the sugar.
- Sugar: A mix of granulated and brown sugar adds sweetness and moisture. The molasses in the brown sugar keeps the base soft and chewy for days.
- Large Egg and Milk: Adds moisture and holds the ingredients together.
- Vanilla Extract and Salt: Adds flavor and balances out the sweetness.
- All Purpose Flour: For best results, fluff and spoon the flour into a measuring cup or weigh it on a kitchen scale for accuracy.
- Dark Cocoa Powder: Choose Dutch-processed cocoa powder, which has a smoother, less acidic flavor than regular cocoa and gives it a rich, dark color. Natural cocoa is fine, but add a pinch of baking soda to mellow the acidity.
- Baking Powder: Gives the dough a lift as it bakes.
- Toppings: Mint buttercream and Andes Mints
How To Make Chocolate Mint Cookie Bars
These mint chocolate cookie bars come together so quickly. The best part about this dessert is that you bake and frost it in one pan.
- Make the cookie dough. Use a stand mixer to beat the butter and sugar until smooth and creamy. Add the egg, vanilla, and milk, then mix again. Slowly mix the dry ingredients into the butter mixture.
- Bake and cool. Press the chocolate mixture into an even layer in a greased 9x13 pan, then place in a preheated oven. Once done, cool on a wire rack.
- Make mint frosting. Beat the butter, vanilla, mint extract, and salt until creamy. Slowly beat in the powdered sugar and heavy cream until light and fluffy. Tint with green food coloring to get the shade you like.
- Decorate. Spread the icing on the cooled chocolate layer. Add mint chocolate chips to the top, if desired.
Optional Toppings
You can easily adjust the toppings to decorate the treats for different occasions or holidays.
- Green sprinkles or glitter for St. Patrick's Day
- Chopped mint Oreo cookies
- Chocolate ganache topping
Storing and Freezing
On the Counter: Keep the frosted mint cookie bars in an airtight container at room temperature for 4-5 days.
In the Freezer: Wrap each bar in plastic wrap, then place them in a freezer-safe bag or container. Freeze for 1-2 months. Thaw overnight in the fridge, then unwrap and bring to room temperature before serving.
BruCrew Tips
- Line the bottom of your pan with foil or parchment paper to make it easy to remove the bars after baking.
- If you are using a hand mixer to make the dough, the ingredients will take longer to come together. Continue beating until it becomes soft and pliable.
- Do not overbake the bars to keep them soft and chewy.
- Let the bars cool completely before frosting and cutting. Even the slightest bit of heat will cause the frosting to melt into the bars.
- For the cleanest cuts, run a sharp knife under hot water, then dry it off before slicing. Wipe it clean between cuts, and reheat it under hot water every few slices.
- Mint can be a polarizing flavor. I enjoy it paired with vanilla to soften its intensity. Peppermint extract can be used if preferred.
More Sugar Cookie Bars
- Funfetti Cookie Bars
- Shamrock Sugar Cookies
- Pina Colada Bars
- Hot Chocolate Mocha Bars
- Salted Caramel Chocolate Cookie Bars
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Recipe
Chocolate Mint Cookie Bars
These Chocolate Mint Cookie Bars have a soft chocolate cookie base topped with a fluffy mint frosting. Easy to bake and frost all in one pan, sugar cookie bars are perfect for parties, holidays, or just because you like making easy desserts.
Ingredients
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 2 cups all purpose flour (240g)
- ½ cup dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon table salt
For the Mint Frosting
- ½ cup unsalted butter, softened
- ¼ teaspoon mint extract
- ¼ teaspoon vanilla extract
- 6 tablespoon heavy whipping cream
- ¼ teaspoon salt
- 4 cups powdered sugar
- green gel food coloring
- 1 cup chopped Andes Mint bars
Instructions
- Preheat the oven to 375°F. Spray a 9x13 pan with non-stick baking spray.
- Beat the butter and sugar together. Add the egg, vanilla, and milk, 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 9x13 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 fully mixed.
- Add a little bit of green food coloring for a touch of color. Beat for another minute until creamy.
- Spread over the cooled bars, then top with the chopped Andes Mint. Store in a sealed container on the counter.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 450Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 8gCholesterol: 34mgSodium: 157mgCarbohydrates: 76gFiber: 2gSugar: 51gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Lian says
Hi! Am I able to freeze these bars?
Jocelyn says
Yes, these should freeze just fine. I would wrap them in plastic wrap and then place in a freezer safe container or bag. I hope that helps.
Colleen says
Hi there! I am about to make these. You have milk in the ingredient list, but not in the directions. Could you let me know when you are supposed to add the milk? Thank you!
Jocelyn says
I am so sorry about that. The milk gets added with the egg and vanilla. Thank you so much for letting me know about the error, I will get it fixed asap.
Colleen says
That is what I assumed! They turned out delicious!! 🙂
Stacy says
I made these today - my kitchen smells wonderful! But alas, they are crumbly. The dough doesn't stick together. I pressed them into my pan, and the texture of the dough is like wet sand. I went ahead and baked it, thinking that it would turn out all right, but it came out still crumbly. I checked the ingredient list and am pretty sure I measured everything correctly. Any ideas what might have gone wrong?
Jocelyn says
You need to continue beating the mixture until it forms a soft dough. It should resemble sugar cookie dough. If yours was still crumbly, it wasn't mixed long enough. I am so sorry they didn't turn out for you.
Eli says
Aw yes the world needs more chocolate and mint <3
Denise Wright says
These look so good.....I love all things chocolate! Can wait to try them. (found you on Link Party Palooza)
Connie says
Came here from the Weekend Potluck. Can't wait to try these since chocolate mint is my favorite and I love a great bar cookie. Perfect Combination!! 🙂
Kelly - Life Made Sweeter says
Love these cookie bars! I feel the same way about sugar cookies, they're adorable but so time consuming! These look so fudgy and delicious, and the chocolate mint combo totally has my heart!
Amy @ Amy's Healthy Baking says
Sugar cookie BARS?? Where have these been all my life? I get so annoyed when I have to make tons of batches of sugar cookies... It's fun when it starts, but on batch 22, I never want to see another cookie cutter again. Love these chocolate mint ones! Pinned!
Medha+@+Whisk+&+Shout says
These are literally perfect! I'm in awe of your flawless presentation. I'm loving chocolate and mint now, too! 🙂
Jocelyn Brubaker says
Awe thank you so much 🙂
Megan - The Emotional Baker says
I could eat a whole pan of these! I'm horrible with a cookie cutter so these will be perfect 😉
Jocelyn Brubaker says
I'm not going to admit how many I might have eaten from this batch 😉 These are the perfect cookie for anyone who doesn't like to mess with cutters!
Cyndi @ My Kitchen Craze says
Oh my these look so good! I am all for no cut outs and just bars. I love bars. Dare I say I like them a little more then cookies. Shh don't tell anyone k. These look so yummy! I need these asap! Pinned!
Jocelyn Brubaker says
Bar cookies always end up a little bit thicker and chewier than cookies...makes them number 1 in my book too!!! Thank you for pinning 🙂