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Neatly cut Peppermint Mocha Cookie Bars arranged on a serving plate, garnished with extra crushed candy canes, displayed on a white marble cooktop.

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
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 210 kcal

Equipment

  • Microwave
  • Refrigerator (to chill the frosting mixture)
  • 8x8-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.
    A bowl on a white marble cooktop containing white chocolate chips, heavy cream, and peppermint extract being mixed, with a microwave visible in the background.
  • 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 8x8-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.
    A mixing bowl on a white marble cooktop with softened butter, sugars, and espresso mixture being whisked, surrounded by measured ingredients like cocoa powder and peppermint extract.
  • 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!
    Neatly cut Peppermint Mocha Cookie Bars arranged on a serving plate, garnished with extra crushed candy canes, displayed on a white marble cooktop.