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Chocolate Peppermint Macadamia Cookie Bars with a Fudgy Center and Buttery Crunch

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Chocolate Peppermint Macadamia Cookie Bars are rich and indulgent dessert bars with a fudgy chocolate center, studded with crunchy macadamia nuts and topped with peppermint candy for a festive flair. Perfectly balanced between soft and crisp, these bars are a holiday favorite.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup chopped macadamia nuts
  • 1/3 cup crushed peppermint candies or candy canes

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
  3. Mix in eggs and vanilla extract until fully combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
  5. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in chocolate chips and macadamia nuts.
  7. Spread batter evenly into the prepared pan and smooth the top.
  8. Sprinkle crushed peppermint candies evenly over the surface.
  9. Bake for 25–30 minutes, or until the center is set but still slightly soft.
  10. Cool completely in the pan before lifting out and slicing into bars.

Notes

  • Do not overbake to keep the center fudgy.
  • Chill before slicing for cleaner edges.
  • Store in an airtight container for up to 5 days or freeze for up to 1 month.

Nutrition

Find it online: https://tastyera.com/chocolate-peppermint-macadamia-cookie-bars-with-a-fudgy-center-and-buttery-crunch/