Peppermint Mocha Cookie Bars Recipe: Sweet, Minty, and Totally Irresistible!

These Peppermint Mocha Cookie Bars are the perfect festive treat to make this Christmas extra special. Combining the rich, deep flavors of coffee and chocolate with the refreshing zing of peppermint, these bars are a holiday dream come true.

The blend of moist cookie layers, decadent chocolate, and a hint of minty freshness will have your guests coming back for more!

Serve them alongside indulgent desserts like Biscoff Cheesecake or luxurious Rum Truffles for a truly irresistible Christmas dessert spread. Whether you’re hosting a holiday party or enjoying cozy moments by the fire, these cookie bars are the ideal sweet treat to complement the season’s best flavors.

Why I Love This Recipe (And You Will Too):

• Irresistible Flavor: The rich coffee and chocolate base paired with a cool peppermint kick makes every bite unforgettable.
• Holiday-Inspired: The minty touch and festive layers are the perfect nod to the Christmas season.
• Perfect for Sharing: Cut into squares, they’re easy to serve at any holiday gathering or gift as homemade treats.
• Deliciously Moist: These cookie bars stay wonderfully soft and chewy—just like a homemade Christmas cookie.

Peppermint Mocha Cookie Bars Recipe

Decadent peppermint mocha cookie bars with rich white chocolate frosting combine espresso, cocoa, and crushed candy canes for a festive treat. Perfect for holiday gatherings or a cozy indulgence at home!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 210 kcal

Equipment

• Microwave
• Refrigerator (to chill the frosting mixture)
• 8×8-inch square pan (for baking the cookie bars)
• Parchment paper (to line the pan)
• Small bowl or measuring cup (to mix espresso powder and water)
• Medium mixing bowl (to whisk dry ingredients)
• Large mixing bowl (to cream butter, sugars, and mix the dough)
• Electric mixer (to whip the frosting and cream the butter mixture)
• Whisk (for combining dry ingredients)
• Spatula or spoon (for mixing and spreading dough)
• Oven (for baking the bars)
• Cooling rack (for cooling the baked bars)
• Knife (to cut into bars)

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 dark brown sugar firmly packed
• 1 large egg room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup dark chocolate chips
• 1/4 cup crushed peppermint candy canes plus more for garnish

Instructions

 

Step 1: Prepare the White Chocolate Frosting

• Combine white chocolate chips, heavy cream, and peppermint extract in a microwave-safe bowl.
  
• Microwave on 50% power in 30-second intervals, stirring between intervals, until smooth and combined.
• Refrigerate uncovered for about 1 hour until completely chilled.

Step 2: Make the Cookie Bars

• Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
• Dissolve espresso powder in hot water in a small bowl. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
  
• In a large bowl, beat the butter, white sugar, and dark brown sugar until light and fluffy.
• Add the egg and mix until combined. Stir in the espresso mixture, vanilla extract, and peppermint extract.
• Gradually mix in the dry ingredients until just combined. Stir in chocolate chips and crushed candy canes.
• Spread the dough evenly into the prepared pan.
  

Step 3: Bake the Bars

• Bake in the preheated oven for 25–30 minutes, or until the bars look just set.
• Cool completely in the pan on a wire rack, about 30 minutes.

Step 4: Frost and Decorate

• Whip the chilled white chocolate mixture on medium-high speed until it holds stiff peaks.
  
• Spread the frosting in an even layer over the cooled bars. Sprinkle with additional crushed candy canes.

Step 5: Serve

• Remove the bars from the pan using the parchment overhang. Cut into 16 squares. Serve and enjoy!
  

Nutrition Facts:

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