Ingredients
¾cupunsalted butte,(1.5 sticks) softened to room temperature (if using salted butter, omit added salt below
½cupgranulated sugar
½cuppacked light sugar,or dark brown
2largeeggs
1½tsppure vanilla extract
3cupsall-purpose flour,spoon & leveled
1tspBaking Soda
¾tspsalt
1¼cupsmini chocolate chips
11ozYork Peppermint Patties,(1 bag, about 26)
Preparation
Preheat oven to 350 degrees F.
Spray an 11 by 7 baking pan with nonstick spray and set aside.
In the bowl of an electric or stand mixer, beat butter and sugars until light and fluffy.
Add eggs and vanilla, beating until well combined.
In a separate bowl, mix together the flour, baking soda, and salt.
Add dry ingredients slowly to the wet ingredients. By hand, fold in the chocolate chips until fully combined. Do not overmix.
Press down 1/2 of the cookie dough into prepared baking pan.
Place unwrapped peppermint patties over the bottom dough layer.
Top the remaining half of cookie dough over the peppermint patties, pressing to evenly flatten down.
Bake for 38 to 40 minutes or until baked through and the edges are brown.
Allow the cookie bars to cool completely for about 1 hour before cutting into squares.
