These Chocolate Peppermint Macadamia Cookie Bars are rich, chewy dessert squares featuring a buttery cookie base, studded with toasted macadamia nuts, infused with peppermint, and finished with a fudgy chocolate layer. They’re festive, flavorful, and make a standout addition to any holiday dessert tray.

Why You’ll Love This Recipe

These bars strike a beautiful balance of flavors and textures — from the crunchy macadamias to the fudgy chocolate top, all tied together with a cool hint of peppermint. They’re easy to slice, perfect for parties or gift boxes, and offer a sophisticated twist on classic cookie bars. If you’re a fan of chocolate-mint desserts, this recipe is sure to become a holiday favorite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cookie base:

unsalted butter (softened)
granulated sugar
brown sugar
eggs
vanilla extract
peppermint extract
all-purpose flour
baking soda
salt
chopped macadamia nuts

Chocolate topping:

semisweet or dark chocolate chips
sweetened condensed milk
peppermint extract
optional: crushed peppermint candies or white chocolate drizzle for decoration

directions

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, then add vanilla and peppermint extracts. Mix until smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients.
Fold in the chopped macadamia nuts.
Press the dough evenly into the prepared baking pan. Bake for 18–20 minutes or until the edges are golden and the center is set.
While the cookie base is cooling, prepare the chocolate topping: in a saucepan, combine chocolate chips and sweetened condensed milk over low heat. Stir until melted and smooth.
Remove from heat and stir in peppermint extract.
Pour the warm chocolate mixture over the cookie base and spread evenly.
Optionally, sprinkle with crushed peppermint candies or drizzle with melted white chocolate.
Allow to cool completely at room temperature, then chill in the refrigerator for 1–2 hours to set. Slice into bars and serve.

Servings and timing

Makes approximately 24 bars.

Prep time: 20 minutes
Bake time: 20 minutes
Cooling and chilling time: 2 hours
Total time: ~2 hours 40 minutes

Variations

Swap macadamia nuts for toasted pecans, walnuts, or almonds.
Use white chocolate chips in the topping for a milder flavor.
Add a layer of crushed Oreos between the cookie base and fudge for extra crunch.
Top with crushed candy canes or festive sprinkles for a holiday touch.

storage/reheating

Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days. These bars can also be frozen for up to 2 months. Let sit at room temperature before serving. Reheating is not necessary, but if desired, microwave individual bars for 8–10 seconds to soften the chocolate layer.

FAQs

Can I make these ahead of time?

Yes. These bars keep well and can be made 2–3 days in advance. Store in a sealed container until ready to serve.

Can I use store-bought cookie dough for the base?

Yes, though homemade provides the best flavor and texture. If using store-bought dough, you may need to adjust the baking time.

How do I keep the chocolate layer from cracking when slicing?

Chill the bars to set the topping, then use a sharp knife warmed in hot water and wiped dry before slicing.

Can I skip the peppermint flavor?

Absolutely. Replace the peppermint extract with vanilla for a classic chocolate cookie bar.

What’s the best chocolate to use?

Use good-quality semisweet or dark chocolate chips. You can also use chopped chocolate bars for a smoother melt.

Why is my cookie base too soft or underbaked?

Make sure the base is fully baked before adding the topping. It should be golden on the edges and set in the center.

Can I make these gluten-free?

Yes — substitute the flour with a gluten-free baking blend and ensure all other ingredients are gluten-free.

How should I decorate them for the holidays?

Top with crushed peppermint candy, edible glitter, or red and green sprinkles for a festive presentation.

Can I use peppermint bark instead of candy for the topping?

Yes — sprinkle chopped peppermint bark on top of the fudge while it’s still warm so it melts slightly and adheres.

Are these good for mailing as holiday treats?

Yes, they’re sturdy and ship well. Wrap tightly in wax paper or plastic wrap and pack in a secure container.

Conclusion

Chocolate Peppermint Macadamia Cookie Bars are a festive, flavorful dessert that combines rich chocolate, cool mint, and the buttery crunch of macadamia nuts. Easy to prepare and even easier to enjoy, these bars make a beautiful addition to any holiday cookie tray, dessert table, or homemade gift box.