Double trouble sounds cliche.
Here, The possibilities are endless. Or at least twofold.

Option 1: Triple Chocolate Peppermint Ooey Gooey Bars

Option 2: Triple Chocolate Peppermint Cookies

…or you can double this recipe and make both!

This recipe was born out of a desire to make one batch of cookie dough that could yield two different desserts. Everyone loves cookies, and a few of my co-workers have a thing for ooey gooey bars, and it was December…so I set out to make both. And here you have it! A chocolatey, pepperminty, bar/cookie that’s perfect for Christmas!

The cookie dough is pretty standard, but the bars require a little more assembly.

With the bars, you have to make a small ridge to contain the sweetened condensed milk.

And this one isn’t picture perfect, but this is what the bars should look like post-sweetened condensed milk and pre-oven.

And, all done!



The finished bars

Final products! Here we go:



The bars



And the cookies

Triple Chocolate Peppermint Cookies & Ooey Gooey Bars!

Created by Jenny Barrett on March 19, 2016

I used these as the foundation for the cookies and bars pictures here. I added a peppermint twist and then experimented to see if I could make two products from one recipe. If you want to make cookies and bars at the same time, you will need to double the recipe.

• Prep Time:1h
• Cook Time:45m
• Total Time:1h 45m

• Yield: 35 cookies/16 bars

Ingredients

Triple Chocolate Peppermint Cookies:

• 1 cup unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon peppermint extract
• 3/4 cup cocoa powder
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon coffee grounds (I used Seattle's Best No. 5)
• 1 cup chocolate morsels/candies (I used 1/2 cup Mocha Latte M&M\s and 1/2 cup espresso chocolate chips)
• 10 Candy Cane Oreos

To make Ooey Gooey Bars, add this to the above ingredients:

• 1 14-oz. can sweetened condensed milk

Instructions

To make the Triple Chocolate Peppermint Cookies:

1. Cream the butter and sugar on medium/high until fluffy.
2. Add cocoa powder, eggs, and vanilla. Beat until combined.
3. Add baking soda, salt, and coffee ground, mixing until well combined.
4. Gradually mix in the flour until it is evenly dispersed.
5. Now add in the chocolate chips/mix-ins and the crushed Oreos, mixing until just combined.
6. Refrigerate the dough for at least 2 hours. I like to roll the cookies into balls before I refrigerate them.
7. Remove the dough from the fridge and, if you haven't already, shape it into spheres about the size of flattened ping pong balls.
8. Bake at 350 degrees for about 9-11 minutes, turning at the halfway point.
9. Remove from cookie sheet and let cool on wire rack.
10. Enjoy!
11. To make the Triple Chocolate Peppermint Ooey Gooey Bars:
12. Prepare a 9x9 pan by lining it with foil and spraying it with non-stick spray.
13. Cream the butter and sugar on medium/high until fluffy.
14. Add cocoa powder, eggs, and vanilla. Beat until combined.
15. Add baking soda, salt, and coffee grounds, mixing until well combined.
16. Gradually mix in the flour until it is evenly dispersed.
17. Now add in the chocolate chips/mix-ins and the crushed Oreos, mixing until just combined.
18. Press half of the dough into a pan, pressing it up against the sides of the pan to make a slight "ditch" around the bottom of the pan. This will help contain the sweetened condensed milk later. Refrigerate the pan and the remaining dough for at least 45 minutes.
19. When time is up, remove the pan from the fridge, and carefully pour/spread sweetened condensed milk across the layer of cookie dough. Press/drop the remaining cookie dough over the sweetened condensed milk layer, keeping the milk layer from touching the edges of the pan as much as possible.
20. Bake at 350 degrees for about 35-40 minutes, turning at the halfway point. The bars will be done when they're cooked around the edges and slightly gooey in the center.
21. Allow to cool completely before slicing into bars.

Source: JennyTheBaker

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