The Only Cookie You Need

29 Dec

Peppermint Bars

My sister specifically requested that I only make one type of cookie this year because this particular cookie, for her, is the sum of all holiday cookies.  Once she experienced refreshing and decadent peppermint bars, every other cookie dimmed by comparison.  We first discovered these gems at Montezuma Winery, during our years in central New York on Cayuga Lake.  My family arrived to pick up a few bottles of Cranberry Bog, which is the perfect wine for a Thanksgiving or Christmas dinner, and these attractive and festive cookie bars caught our eyes at the tasting counter.  They were as good tasting as they were good looking.  I managed to pry the recipe from a friend who was working there in the tasting room.  Over the years, and several moves later, I lost the recipe, but I found this one at by Courtney Scheiderich, and they come out just as fantastically as I remember.


  • 1 cup butter
  • 1 cup white sugar
  • 1 egg
  • 1/4 teaspoon peppermint extract
  • 5 drops red food coloring
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup finely crushed peppermint candy canes
  • 1  cup semisweet chocolate chips (I use closer to 2 cups, which is highly recommended)
  • 1/3 cup coarsely chopped peppermint candy canes
***Tip for crushing/chopping candy canes:  Put about 5 canes in a durable zip lock bag and tap the canes with a rolling pin until they are as fine or course as you would like for the 2/3 cup.  Put 3-4 canes in the zip lock bag and tap with the rolling pin until they resemble coarsely chopped pieces for the topping.  Be sure to sprinkle on right after you spread the chocolate.



  1. Preheat oven to 350 degrees F and grease a 9 x 13 inch pan.
  2. Cream butter and sugar. *Very important step in any successful cookie, so make sure butter is room temp.
  3. Beat in egg, peppermint extract and food coloring.
  4. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy.
  5. Spread evenly into greased pan. Bake for 25 minutes or until firm. *Check at 20 min. if you like a more gooey texture.
  6. After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting.  *Because these are very rich and candy-like, you can cut them as small as 1 inch squares.

It’s not too late to surprise your friends and family with peppermint bars for the New Year.  The recipe is really quite simple, and with any luck, you’ll be able to get away with making only one kind of cookie for next year’s holidays!

Liz Brower


3 Responses to “The Only Cookie You Need”

  1. maria December 29, 2011 at 12:27 am #

    they are absolutely fantastic!! i’m running to the kitchen to get one now!

  2. Heather January 5, 2012 at 7:23 pm #

    LOVE LOVE LOVE THESE!!!! Thanks for posting this!

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