Peppermint Mocha Frosted Sugar Cookie Bars

Directions

Sugar Cookie Base:

• 1

  Preheat the oven to 350 degrees F, grease and parchment line a 9×13" baking pan, set aside. In a small mixing bowl combine the flour, cocoa, baking powder, and salt. 

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• 2

  In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until fluffy, 3-4 minutes. Add in the powdered sugar and mix for another 2-3 minutes until creamy. Add in the vanilla extract, peppermint extract, heavy cream, and egg. Mix until combined. 

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• 3

  Add in the dry ingredients and mix on low until combined. Transfer the dough into the prepared baking pan. Bake at 350 for 20-22 minutes, until set. The bars will still be slightly soft but will set up. Allow to cool completely before frosting. 

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Frosting:

• 1

  In the bowl of a stand mixer or if using a hand mixer, a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract, peppermint extract, and heavy cream, mix to combine. 

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• 2

  With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Continue to add powdered sugar until you have reached a desired consistency, you may not need all 4 cups. If the frosting is too thick, thin with additional heavy cream. 

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• 3

  Fold crushed peppermint candy into the frosting, reserving some to sprinkle on top. Top cooled sugar cookie bars with frosting, spread evenly. Top with extra peppermint candies, slice, and enjoy!

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