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Peppermint Mocha Cookie Bars
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
135 minutes
Peppermint mocha cookie bars - a festive twist on a classic treat with rich fudgy texture and a hint of espresso for a delightful holiday indulgence.
Ingredients:
  • 2 tablespoons instant espresso powder
  • 2 tablespoons hot water
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/4 cup firmly packed dark brown sugar
  • 1 large egg, room temp
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup dark chocolate chips
  • 1/4 cup finely crushed peppermint candy canes, plus more for decorating
Instructions:
  • Combine white chocolate chips, heavy cream, and 1/8 teaspoon peppermint extract in a microwave-safe bowl. Gently melt in the microwave in 30-second intervals at 50% power, stirring well after each interval. Chill the mixture, uncovered, in the refrigerator for about 1 hour until fully set.
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare an 8x8-inch square pan by lining it with parchment paper that overhangs on all sides.
  • Combine espresso powder and hot water in a small bowl or measuring cup, stirring until fully dissolved.
  • Combine flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl, whisking until fully mixed.
  • Cream together butter, white sugar, and brown sugar until light and fluffy in a large bowl. Mix in the egg until well combined. Stir in espresso mixture, vanilla extract, and 1/2 teaspoon peppermint extract until mixed. Gently fold in half of the flour mixture until just combined. Fold in the second half until just combined; the dough will be somewhat thick. Stir in chocolate chips and crushed candy canes. Spread the dough evenly in the prepared pan.
  • Bake in the preheated oven for 25-30 minutes, until the bars are just set. Remove from the oven and let cool completely in the pan for about 30 minutes.
  • Take the chilled white chocolate mixture out of the fridge. Use an electric mixer on medium-high speed until stiff peaks form. Spread the white chocolate frosting evenly over the cooled bars and sprinkle with crushed candy canes. Cut into 16 bars.

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