Peppermint Mocha Cookie Bars Recipe for the Holidays (Print version)
Chewy chocolate cookie bars with espresso, peppermint, white chocolate, and crushed candy canes for easy holiday baking.
# Ingredients:
For the cookie bars
01 -
2 cups (250 g) all-purpose flour
02 -
1/2 cup (42 g) unsweetened cocoa powder
03 -
1 tablespoon instant espresso powder
04 -
1 teaspoon baking powder
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1/2 teaspoon fine salt
06 -
1 cup (226 g) unsalted butter, softened
07 -
1 cup (213 g) packed light brown sugar
08 -
1/2 cup (100 g) granulated sugar
09 -
2 large eggs, room temperature
10 -
2 teaspoons vanilla extract
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1/2 teaspoon peppermint extract
12 -
1 cup (170 g) white chocolate chips
For the topping
13 -
3/4 cup (128 g) white chocolate chips or chopped white chocolate
14 -
1 teaspoon neutral oil
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1/2 cup (60 g) crushed candy canes or peppermint candies
16 -
2 tablespoons red and green sprinkles, optional
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line a 13x9-inch baking pan with parchment paper, leaving overhang on two sides.
02 -
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt until evenly blended.
03 -
In a large bowl, beat softened butter, brown sugar, and granulated sugar for 2-3 minutes until smooth and slightly lighter.
04 -
Beat in the eggs one at a time, then add vanilla and peppermint extract. Add the dry ingredients and mix on low just until combined. Fold in 1 cup white chocolate chips.
05 -
Press the dough evenly into the prepared pan. Bake for 22-26 minutes, until the edges are set and the center still has a few moist crumbs when tested.
06 -
Cool completely in the pan. Melt the topping white chocolate with the oil, drizzle over the bars, then sprinkle with crushed candy canes and sprinkles.
07 -
Let the drizzle set, then lift the bars out by the parchment. Cut into 24 squares with a sharp knife, wiping the blade between cuts.
# Good to know:
01 -
Best texture comes after the bars cool completely.
02 -
Use peppermint extract, not mint extract, for a clean candy cane flavor.
03 -
Store airtight at room temperature for 3 days or refrigerate up to 1 week.