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Peppermint Mocha Cookie Bars

Fudgy peppermint mocha cookie bars topped with white chocolate frosting and crushed peppermint candy canes.

These peppermint mocha cookie bars are the perfect holiday treat, combining the rich flavors of espresso, peppermint, and chocolate. The fudgy texture and sweet white chocolate frosting make them a delightful dessert to share with family and friends.

Time
Prep Time: 20 mins Cook Time: 25 mins Rest Time: 30 mins Total Time: 1 hr 15 mins
Cooking Temp 350  °C
Servings 16
Description

These cookie bars are a delicious twist on the classic peppermint mocha, with the perfect balance of chocolate, espresso, and peppermint. Topped with a creamy white chocolate frosting, they’re a festive favorite for any occasion.

Ingredients
    White Chocolate Frosting:
  • 1/2 cup white chocolate chips
  • 1/3 cup heavy cream
  • 1/8 teaspoon peppermint extract
    • Cookie Bars:
  • 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, at room temperature
  • 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
  1. In a microwave-safe bowl, combine white chocolate chips, heavy cream, and peppermint extract. Microwave at 50% power in 30-second intervals, stirring after each, until melted and combined. Chill in the refrigerator for 1 hour.
  2. Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, allowing it to overhang on all sides.
  3. Stir espresso powder into hot water until dissolved.
  4. In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
  5. In a large bowl, beat butter, white sugar, and brown sugar until light and fluffy. Add egg and beat until smooth.
  6. Add espresso mixture, vanilla extract, and 1/2 teaspoon peppermint extract. Mix until combined.
  7. Gradually add flour mixture, mixing until just combined. Stir in chocolate chips and crushed candy canes.
  8. Spread dough evenly into the prepared pan and bake for 25-30 minutes, until bars are set. Let cool for 30 minutes in the pan.
  9. After chilling, whip the white chocolate mixture until stiff peaks form. Spread frosting over cooled bars and sprinkle with additional crushed peppermint.
  10. Cut into 16 bars and serve.
Nutrition Facts

Servings 16

Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 7g35%
Cholesterol 34mg12%
Sodium 135mg6%
Potassium 69mg2%
Total Carbohydrate 25g9%
Dietary Fiber 1g4%
Sugars 17g
Protein 2g4%
Calcium 32 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the bars to cool completely before frosting for the best texture and easy slicing.

Keywords: peppermint mocha, cookie bars, holiday dessert
Read it online: https://pinnedrecipe.com/recipe/peppermint-mocha-cookie-bars/