Dutch Oven Mint Chocolate Cookie Bars
This post may contain affiliate links. Read my full disclaimer here.
If you love cookies, camping, and the combo of chocolate and mint, then you need to try this easy dutch oven dessert! In honor of St. Patrick’s Day, I’m sharing my Dutch Oven Chocolate Mint Cookie Bars… and they are SO GOOD!
If you find yourself outdoors this holiday, try making this festive minty green camping dessert. Let’s dive into the recipe!
How to Make Dutch Oven Cookie Bars
What makes this camping recipe so easy is that you make the cookie dough at home, and then store it in the cooler until you’re ready to bake.
That way you’re not packing a bunch of ingredients and trying to measure flour and baking soda at camping.
You simply take the cookie dough out of the cooler, press it into the dutch oven, and start baking. Dessert is ready in under 30 minutes with minimal hands-on time.
Main Camp Kitchen Gear You’ll Need:
I love my Camp Chef dutch oven! I use a 4 Qt. (10-inch) dutch oven for this recipe.
You can try baking these cookie bars in a larger dutch oven, but keep in mind they will be thinner and need less cooking time.
Charcoal Chimney Starter
This recipe is cooked with charcoal briquettes.
To light the briquettes I use this chimney starter.
Don’t forget the pack the briquettes. I recommend using Kingsford Original briquettes for the best results.
Of course, you’ll need other basic camp kitchen gear too such as:
- metal tongs to move the briquettes around
- parchment paper to make clean up easy
- heat-resistant gloves to protect your hands
- a dutch oven lid lifter
Dutch Oven Mint Chocolate Cookie Bars
- 1/2 cup salted butter room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 8 mint Oreos crushed
- 1/4 cup M&M’s or chocolate chips I used green M&M’s to make these bars festive for St. Patrick’s Day!
At Home Instructions:
- Whisk together the softened butter and sugar, then add in the egg. Whisk for a couple of minutes until the mixture is creamy and lighter in color. Mix in the vanilla extract.
- In a separate bowl, mix the flour and baking soda, then add it into the wet ingredients and mix until the dough forms.
- Lastly, fold in the crushed cookies and m&m's. Roll the dough in plastic wrap and store it in the cooler until you're ready to bake at camp. Cookie dough can be made up to 2 days in advance of when you plan to bake it.
At Camp Instructions:
- Heat your briquettes in a chimney starter.
- Line a 10-inch dutch oven with parchment paper and press the cookie dough evenly inside.
- Cover with the lid and bake at 350°F for 14-16 minutes in the dutch oven. Do not overbake these cookies or they become dry.
- Once done, remove the heat from the dutch oven, open the lid, and let the cookie cool for at least 15 minutes before slicing it into bars. Enjoy!
How far in advance can you make the cookie dough?
The cookie dough can be made at home up to two days in advance of when you want to bake the bars. Store the dough tightly wrapped in plastic wrap in the fridge or cooler until you’re ready to bake.
Why Green M&M’s?
These bars make a great St. Patrick’s Day dessert if you find yourself celebrating the holiday outdoors this year! The green also matches well with the mint flavors in the bars.
However, you can use whatever colors you want to change up these bars for different holidays and celebrations, or just use chocolate chips instead.
Want to become a dutch oven cooking pro?
Check out my new dutch oven course which will teach you everything you need to know about cooking outdoors with a dutch oven! The course also includes an exclusive recipe book!
Learn Dutch Oven Cooking!
Your complete A-to-Z guide to learning how to cook outdoors with a dutch oven for delicious camp meals, desserts, and joy around the campfire… all in a self-paced program including 6 modules and tried-and-true recipes!
Looking for more camping desserts?
Make sure to download my free camp cooking starter kit below!
It’s packed with easy camping meal ideas, a packing checklist, and a meal planner.
More camping desserts from the blog:
- Dutch Oven Blackberry Peach Crisp
- Milk Chocolate Peanut Butter Pretzel S’mores
- Campfire Banana Boats
- Dutch Oven Chocolate Chip Cookies
I hope you enjoy these recipes. If you have any questions, please comment below… or come back and leave a review! I would really appreciate that.
Thanks so much, this was delicious 😁
You’re welcome! So glad you enjoyed it! 😁
The cookie recipe sounds good. How do you measure the temperature? Thank you!
The number of briquettes you use will depend on the size of your dutch oven. For my 10-inch (4 Qt.) dutch oven, I use 7 on the bottom and 14 on the top to create about 350°F.