Every now and then, I crave a cookie bar that walks the line between soft and chewy but delivers a gooey center loaded with melty chips. That’s what led me to make these fudgy oatmeal mint chocolate chip cookie bars. I had a jar of peanut butter on the counter, a half-used bag of oats, and the urge to bake something I wouldn’t need to scoop—because let’s be honest, sometimes I just want to dump it all in a pan and call it a day. So I did. And wow, did it pay off. The bars come out with a tender crumb from the oats, rich cocoa flavor, and those irresistible pockets of minty chocolate. If you’re into High Protein Chocolate Chip Cookies or have a thing for Peanut Butter Chocolate Chip combos, you’re in for a treat. I’ve also been loving chocolate chip zucchini muffins lately, and this batch scratches the same itch—soft, sweet, and just indulgent enough to call dessert. It also fits in beautifully with your collection of Mint chocolate recipes or Mint Chocolate Desserts. If you keep a list labeled ‘recipe chocolate’, add this one. It’s no-fuss, pantry-friendly, and an all-around win.
Table of Contents
- 1) Key Takeaways
- 2) Easy Fudgy Oatmeal Mint Chocolate Chip Cookie Bars Recipe
- 3) Ingredients for Fudgy Oatmeal Mint Chocolate Chip Cookie Bars
- 4) How to Make Fudgy Oatmeal Mint Chocolate Chip Cookie Bars
- 5) Tips for Making Fudgy Oatmeal Mint Chocolate Chip Cookie Bars
- 6) Making Fudgy Oatmeal Mint Chocolate Chip Cookie Bars Ahead of Time
- 7) Storing Leftover Fudgy Oatmeal Mint Chocolate Chip Cookie Bars
- 8) Try these Dessert Recipes next!
- 9) Fudgy Oatmeal Mint Chocolate Chip Cookie Bars Recipe
- 10) Nutrition
1) Key Takeaways
- These mint chocolate chip cookie bars combine chewy oats and rich peanut butter.
- Perfect for folks who love high protein chocolate chip cookies.
- Easy to prep, bake, and store for later snack attacks.
- No stand mixer needed—just a bowl, spoon, and a little determination.
2) Easy Fudgy Oatmeal Mint Chocolate Chip Cookie Bars Recipe
Let’s not overthink dessert. I’ve found that when I just want something sweet that doesn’t involve hauling out every bowl in the kitchen, these mint chocolate chip cookie bars get the job done. No fuss, no mixer, just rich chocolate, chewy oats, and that cool mint flavor that sneaks in and steals the show.
Honestly, the idea started with me staring down a half-empty bag of oats and a peanut butter jar that was nearly on its last leg. I wasn’t in the mood to portion out dough, so bars it was. The result? Something between a brownie and a cookie, with just enough crisp on the edge and a soft center that stays put.
This recipe hits the spot for folks who enjoy high protein chocolate chip cookies or crave that peanut butter chocolate chip duo. If you’re the kind who tucks chocolate chip zucchini muffins in your bag “just in case,” these bars might become your new default treat.
3) Ingredients for Fudgy Oatmeal Mint Chocolate Chip Cookie Bars
Unsalted Butter: Melted, because who has the patience to soften? It brings a rich flavor and helps everything bind together nicely.
Large Egg: You’ll just need one. It gives the dough structure and keeps things chewy rather than crumbly.
Light Brown Sugar: Packed in tight, this sugar adds depth and keeps the texture tender.
Granulated Sugar: A little bit goes a long way to balance the richness of the brown sugar and peanut butter.
Vanilla Extract: One tablespoon might seem like a lot, but trust me—it lifts the flavor just enough to make these bars smell like a bakery.
Creamy Peanut Butter: Not the natural kind, but the stick-to-the-roof kind. It holds the bars together and adds a lovely nutty backdrop.
Old-Fashioned Oats: They bring chew and heartiness to the bars. Quick oats won’t cut it here.
All-Purpose Flour: This gives the dough some strength so your bars don’t fall apart when sliced.
Baking Soda: Just enough to lift the bars and keep them from being dense bricks.
Salt: A little makes the sweet shine brighter. If your peanut butter is salted, go easy here.
Mint Chocolate Chips: Use most in the dough and save some for sprinkling on top. It makes every bite feel like a surprise.
4) How to Make Fudgy Oatmeal Mint Chocolate Chip Cookie Bars
Step 1: Preheat your oven to 350°F. Line an 8×8 baking pan with parchment or foil and lightly grease it.
Step 2: In a big mixing bowl, whisk melted butter with both sugars, egg, and vanilla until smooth.
Step 3: Stir in peanut butter until everything’s creamy and blended. It’ll smell amazing at this point, try not to eat it with a spoon (I always fail).
Step 4: Add oats, flour, baking soda, and salt. Stir gently until it just comes together. Don’t overmix or you’ll lose that fudgy texture.
Step 5: Fold in about a cup of mint chocolate chips. The dough should feel thick, like it means business.
Step 6: Press the dough into your prepared pan. Sprinkle the rest of the chips on top and lightly press them in.
Step 7: Bake for about 22 to 25 minutes. The edges should look set but the center should still look just a bit underdone.
Step 8: Let the bars cool completely in the pan before you slice them. This part’s tough, but worth it.
5) Tips for Making Fudgy Oatmeal Mint Chocolate Chip Cookie Bars
Don’t skip the parchment paper. It makes lifting and slicing so much easier, especially if you like clean edges. These bars hold together better once they’ve cooled, so give them a solid hour if you can resist cutting into them.
For a twist, swap some of the mint chips with chopped dark chocolate. It balances the sweetness and adds little pockets of melted goodness. Want to boost protein? Try using a scoop of unflavored or vanilla protein powder by reducing the flour a bit—it’s what I do when I pretend these bars count as gym fuel.
Last but not least, if you want these mint chocolate chip cookies in bar form to shine with extra flavor, toast your oats in a pan for 2–3 minutes before adding them. It sounds unnecessary, but it deepens the taste in a subtle, cozy way.
6) Making Fudgy Oatmeal Mint Chocolate Chip Cookie Bars Ahead of Time
Good news: these bars actually get better on day two. The mint flavor settles in a bit more and the texture turns extra fudgy. I’ve wrapped them up the night before a potluck, and they’ve never made it home. That’s a good sign, right?
If you’re making them ahead, don’t worry about keeping them warm or fancy. Just let them cool, cut them up, and stash them in an airtight container. They’ll stay good for at least four to five days on the counter, maybe longer if your house isn’t cookie bar-obsessed.
In my house, they rarely last past day three. But if you’re more disciplined, they can sit in the fridge for up to a week. Let them come back to room temp before serving so you get that soft, melty center again.
7) Storing Leftover Fudgy Oatmeal Mint Chocolate Chip Cookie Bars
Store any leftovers (if you manage to have them) in a sealed container. At room temperature, they’re great for about five days. I’ve frozen some too, just layer parchment between them to keep things tidy.
To reheat, a quick 10–15 seconds in the microwave brings the mint chocolate chip cookie bar back to life. That warm gooeyness comes right back, and suddenly you’re debating whether to eat just one more. (Spoiler: you will.)
If you’re packing them for lunches, they travel well and don’t crumble apart. Just keep them in a firm container, so the chips don’t melt all over your Tupperware.
8) Try these Dessert Recipes next!
9) Fudgy Oatmeal Mint Chocolate Chip Cookie Bars Recipe
Fudgy Oatmeal Mint Chocolate Chip Cookie Bars Recipe
Ingredients
- 3/4 cup unsalted butter, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 1/4 cups mint chocolate chips, divided
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with foil or parchment and spray lightly with nonstick spray.
- In a large bowl, whisk together melted butter, egg, brown sugar, granulated sugar, and vanilla until smooth.
- Add peanut butter and stir until well combined.
- Mix in oats, flour, baking soda, and salt. Stir until just combined—don’t overmix.
- Fold in 1 cup of the mint chocolate chips. The dough will be thick.
- Spread dough evenly in the prepared pan. Sprinkle remaining 1/4 cup mint chips on top and gently press them in.
- Bake for 22 to 25 minutes, or until the edges are set and the center is just slightly underbaked.
- Let cool in the pan for at least 1 hour before slicing into bars.
10) Nutrition
Serving Size: 1 bar, Calories: 275, Sugar: 21g, Sodium: 105mg, Fat: 14g, Saturated Fat: 6g, Carbohydrates: 32g, Fiber: 2g, Protein: 4g, Cholesterol: 28mg
Written by Eleanor for Eleanor Cooks
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