Loaded Mint Chocolate Chip Cookie Bars — These bars are a mint twist on the classic Seven Layer Bars many grew up with! Made with Ghirardelli Mint Chocolates, Andes Mints, and Mint Oreos on a chocolate chip cookie base. White chocolate chips, chocolate chunks, and a layer of sweetened condensed milk that caramelizes as it bakes provide a true Magic Bar experience!
Loaded Mint Chocolate Chip Cookie Bars
These bars are a mint twist on the classic Seven Layer Bars many grew up with, sometimes known as Hello Dolly Bars. This chocolate and mint version is made with Ghirardelli mint chocolates, Andes Mints, and Mint Oreos on a chocolate chip cookie base.
Additionally, there are white chocolate chips, chocolate chunks, and a layer of sweetened condensed milk that caramelizes as it bakes for a true magic bar experience.
The bars taste like a cross between Oreo mint cookies and Andes mint chocolate chip cookies.
These magic bars, as is the case with all magic bar varieties, are fast, easy, and you don’t need to use a mixer!
Ingredients in Loaded Mint Chocolate Chip Cookie Bars
To make the chocolate chip Oreo mint cookies, you’ll need:
- Refrigerated chocolate chip cookie dough
- Mint Oreos
- Chocolate chunks, divided
- Andes Mints
- Sweetened condensed milk
- Ghirardelli Mint Chocolates
- White chocolate chips
How to Make Chocolate Mint Magic Bars
This is such a super easy recipe that you won’t believe how fast it comes together! Here’s how the chocolate chip Oreo cookie bars come together:
- Begin by pressing a package of refrigerated chocolate chip cookie dough in the bottom of a 9×13-inch pan.
- Bake for 15 minutes.
- Sprinkle half the amounts of both the Mint Oreos and chocolate chunks, all the Andes Mints, and evenly pour the sweetened condensed milk over the top.
- Sprinkle the remainder of the Oreos and chocolate chunks, add the Ghirardelli Mint Chocolates, the white chocolate chips, and bake again until done.
What Kind Of Cookie Dough to Use?
I prefer using the flat packages of refrigerated cookie dough for this recipe, rather than the tubes of dough, since it’s easier to smoosh the flat packages but technically either will work.
Can I Use Homemade Cookie Dough?
Of course! If you don’t have refrigerated cookie dough in your area, you could try making a half batch of my Soft and Chewy Chocolate Chip Cookies recipe and trying that. However, I haven’t personally tested this recipe this way.
Can I Use Another Type of Chocolate?
Regarding the various types of chocolate used, such as the Andes Mints and Ghirardelli Mint Chocolates, if you don’t have them in your area or can’t find them, you can substitute with another brand of mint chocolate.
Or simply use another type of plain chocolate bar, noting that if you do so, these definitely will not have as much minty flavor.
Can I Use Regular Oreos Instead of Mint?
Regular Oreos can be substituted for Mint Oreos as well, if again, you can’t find them in your area.
Tips for Making Mint Chocolate Chip Cookie Bars
The loaded mint Oreo mint cookie bars will be very gooey immediately after removing them from the oven so I recommend giving them about 2 hours to cool before slicing into them.
If you’re in a hurry, you could try speeding this process up by placing them in the refrigerator for an hour.
If desired, you could easily split this recipe in half and bake it in an 8×8-inch or 9×9-inch pan. Note that the bake time might need to be altered.
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Mint Magic Bars
Ingredients
- 16 ounces refrigerated chocolate chip cookie dough
- 16 Mint Oreos, divided and coarsely chopped
- 1 cup chocolate chunks, divided
- 14 Andes Mints, coarsely chopped
- 14 ounces sweetened condensed milk
- 10 Ghirardelli Mint Chocolates
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350F and line a 9x13-inch baking pan with nonstick foil or parchment paper and spray with cooking spray; set aside.
- Press the refrigerated cookie dough* into the bottom of the pan evenly and bake for 15 minutes.
- Remove from the oven and add half of the chopped Mint Oreos, ½ cup of the chocolate chunks, and all the chopped Andes Mints on top of the cookie base layer.
- Evenly drizzle the sweetened condensed milk over the top; it does not have to perfectly cover.
- Add the remaining Oreos and chocolate chunks, add all of the Ghirardelli Mint Chocolates, all the white chocolate chips, and bake for an additional 25 minutes, or until the condensed milk is a light caramel color.
- Allow the bars to cool in the pan for at least 2 hours** before removing and slicing. Bars will keep airtight at room temp for up to 1 week and in the freezer for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Mint Chocolate Desserts:
Andes Mint Brownies – Super fudgy brownies loaded with Andes! Chocolate + mint is the best! Meet your new favorite brownies and so easy!!
Triple Layer Fudgy Mint Oreo Brownies – Fudgy, minty brownies with a mint marshmallow creme and tons of Mint Oreos both baked in and sprinkled on top!
Chocolate Chip Andes Mint Cookies — These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips.
Fudgy Mint Chocolate Brookies {brownie + cookie} – Easy, no-mixer recipe with rich brownies, mint, and Mint Oreos!
Mint and Chocolate Fudge Oreo Bars – Fudge-topped mint bars with an Oreo crust! You can’t go wrong with mint and chocolate!
Creme de Menthe Bars – The classic bar everyone loves!
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