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Coffee Cookie Bars Recipe

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★★★★★

5 from 56 reviews

Deliciously rich Coffee Cookie Bars featuring a buttery cookie base infused with instant coffee and chocolate chips, topped with a smooth sweetened condensed milk layer and a sprinkle of flaky sea salt for a perfect blend of sweet and salty flavors. Ideal for coffee lovers seeking a decadent treat with a hint of espresso.

Ingredients

Scale

Cookie Base

  • 1 cup softened unsalted butter (2 sticks, 16 Tbsp.)
  • 1 cup dark brown sugar (packed)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 cup milk chocolate chips
  • 2 Tbsp. instant coffee granules
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1/2 Tbsp. espresso powder (optional)

Top Layer

  • 1 (14 oz.) can sweetened condensed milk
  • 2 Tbsp. unsalted butter
  • 2 tsp. vanilla extract
  • 2 tsp. flaky sea salt

Instructions

  1. Preheat: Preheat the oven to 350° F and line a 9×13-inch baking pan with parchment paper for easy removal of the cookie bars.
  2. Cream butter and sugar: Using a stand mixer or hand mixer, cream together the softened butter and dark brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
  3. Add dry ingredients and mix: To the creamed mixture, add the all-purpose flour, milk chocolate chips, instant coffee granules, baking powder, salt, vanilla extract, and optional espresso powder. Mix on medium speed until combined. The dough may seem crumbly but should come together when pressed.
  4. Press into pan: Transfer the dough to the prepared baking dish and press down evenly using clean hands, the back of a measuring cup, or a rubber spatula to create a uniform base layer.
  5. Bake cookie base: Bake the cookie layer for 18-20 minutes until it is set but not fully golden.
  6. Prepare top layer: While the cookie base bakes, heat the sweetened condensed milk and unsalted butter together in a small saucepan over low heat. Stir occasionally to prevent burning and cook for about 5 minutes until smooth and combined.
  7. Add vanilla: Remove the saucepan from heat and stir in 2 teaspoons of vanilla extract into the condensed milk mixture.
  8. Apply top layer and bake: Pour the warm condensed milk mixture evenly over the baked cookie base. Return the pan to the oven and bake for an additional 8-10 minutes until the top layer looks set and slightly firm.
  9. Cool and salt topping: Remove the pan from the oven; it will be bubbling. Immediately sprinkle flaky sea salt evenly over the surface. Allow the bars to cool for 30 minutes to 1 hour or longer so the topping firms up. For quicker setting, refrigerate or freeze.
  10. Cut bars into diamond shapes: Once thoroughly cooled and set, cut the bars diagonally from one corner to form diamond shapes. Continue cutting parallel lines to complete the shape pattern.
  11. Store and enjoy: Store the coffee cookie bars in the refrigerator or freezer. They taste even better after a day or two, allowing flavors to meld.

Notes

  • Using parchment paper makes it easier to remove the bars from the pan.
  • The espresso powder is optional but enhances the coffee flavor.
  • Allow ample cooling time to ensure the top layer sets properly and isn’t too gooey.
  • Bars can be stored in the fridge or freezer for longer freshness.
  • Pressing the dough evenly ensures uniform baking and consistent texture.

Keywords: coffee cookie bars, coffee dessert, chocolate chip bars, sweetened condensed milk bars, espresso cookie bars

Find it online: https://leofoster.com/coffee-cookie-bars-recipe/