Candy Cane Shortbread Cookie Bars
Is there a better combination than peppermint and chocolate at Christmas? We don’t think so. This recipe has both the crispy edge pieces and the soft chewy center, that we all look for in brownies and cookie bars.
Ingredients
- 2 1/4 cups of All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Cup Softened Butter (2 Sticks)
- 3/4 Cup Light Brown Sugar
- 3/4 Cup Granulated Sugar
- 1/2 tsp Peppermint extract
- 1 Teaspoon Vanilla Extract
- 1 tsp Javy Coffee Concentrate
- 2 Large Eggs
- 1 1/2 Cups Semi-Sweet Chocolate Chips
- Crushed Candy Canes
Directions
- Preheat oven to 375 and line a 9x13 baking dish with parchment paper or coat with nonstick spray.
- In a large bowl sift or whisk together flour, salt, and baking soda. Mix butter, brown sugar, and granulated sugar with a stand or hand mixer until combined. Add vanilla extract, Javy Coffee Concentrate, and Peppermint extract and mix in one egg at a time until combined.
- Gradually add in flour mixture a 1/2 cup at a time.
- Once combined mix in chocolate chips and a few crushed candy canes.
- Press cookie dough evenly into greased pan. Sprinkle top with remaining crushed candy canes
- Cook at 375 for 25-30 minutes. Let it cool down and enjoy!
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