Discover the enchanting blend of bold espresso and refreshing peppermint in these Espresso Peppermint Cookie Bars, a treat that promises to captivate your taste buds. This recipe begins with a layer of rich, dense cookie dough infused with the deep flavors of espresso and cocoa, offering a robust coffee kick that coffee enthusiasts will adore. The addition of peppermint extract introduces a cool, refreshing twist, making each bite a delightful contrast of warm and cool sensations.
The dough, further enriched with dark chocolate chips and crushed peppermint candy canes, spreads smoothly into a pan, creating a base that’s both visually appealing and packed with flavor. As these bars bake, they fill your kitchen with an irresistible aroma, a prelude to the joy they’re about to bring.
Once cooled, the real magic happens. A creamy, dreamy white chocolate frosting, infused with just a hint of peppermint, is whipped to perfection and spread over the cooled bars. This luscious layer of frosting adds a delicate sweetness, perfectly balancing the robust flavors of the cookie base. A final sprinkle of crushed candy canes adds a festive touch, making these bars not only a delight for the palate but also a feast for the eyes.
Whether served at a holiday gathering, as a special treat for a coffee lover, or as a decadent dessert at a dinner party, these Espresso Peppermint Cookie Bars are sure to impress and satisfy. Each bite takes you on a journey through the complementary flavors of coffee, chocolate, and peppermint, wrapped in a texture that’s both chewy and creamy—a truly indulgent experience.
Peppermint Mocha Cookie Bars Recipe
For the White Chocolate Frosting:
- White Chocolate Chips
- Heavy Cream
- Peppermint Extract
For the Cookie Bars:
- Instant Espresso Powder
- Hot Water
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Baking Powder
- Unsalted Butter, softened
- White Sugar
- Firmly Packed Dark Brown Sugar
- Large Egg, at room temperature
- Vanilla Extract
- Peppermint Extract
- Dark Chocolate Chips
- Finely Crushed Peppermint Candy Canes (plus extra for decorating)
- Frosting Preparation: In a microwave-safe bowl, combine white chocolate chips, heavy cream, and peppermint extract. Microwave at half power in intervals of 30 seconds, stirring after each until smooth. Chill uncovered until fully set, about 1 hour.
- Preheat Oven: Set your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, ensuring an overhang on all sides.
- Dissolve Espresso Powder: Mix the espresso powder with hot water until it fully dissolves.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
- Cream Butter and Sugars: In a large bowl, beat the butter with both sugars until light and fluffy. Beat in the egg thoroughly. Mix in the espresso solution, vanilla extract, and peppermint extract.
- Forming the Dough: Gradually mix in half the flour mixture until just blended. Add the remaining flour mixture, mixing just until combined. The dough will be thick. Stir in the chocolate chips and crushed candy canes. Spread the dough evenly in the prepared pan.
- Baking: Bake for 25-30 minutes, or until the bars are set. Allow them to cool completely in the pan.
- Frost the Bars: Whip the chilled white chocolate mixture until it forms stiff peaks. Spread this frosting over the cooled bars and sprinkle with extra crushed candy canes.
- Serving: Cut into 16 pieces and serve.
These Espresso Peppermint Cookie Bars with their rich flavors and festive appearance are perfect for a holiday treat, a special occasion, or as a delightful dessert for coffee and peppermint lovers.