Coffee Cookie Bars Recipe
Indulge in these rich and flavorful Coffee Cookie Bars, featuring a buttery cookie base infused with instant coffee and chocolate chips, topped with a smooth, sweetened condensed milk glaze and a sprinkle of flaky sea salt. Perfectly baked to achieve a soft, chewy texture with a hint of espresso, these bars make a delightful treat for coffee lovers and dessert enthusiasts alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Layer
- 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
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Cream butter and sugar: Using a stand or hand mixer, beat the softened butter and dark brown sugar together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add dry ingredients: Add the all-purpose flour, milk chocolate chips, instant coffee granules, baking powder, salt, vanilla extract, and optional espresso powder to the butter mixture. Mix on medium speed until just combined. The dough will appear crumbly but should hold together when pressed.
- Press dough into pan: Transfer the cookie dough into your prepared baking pan. Use clean hands, the back of a measuring cup, or a rubber spatula to press the dough evenly into the bottom of the pan, creating a uniform layer.
- Bake the cookie layer: Bake the cookie base for 18 to 20 minutes or until the edges are slightly golden but the center remains soft. Remove from oven but keep the oven on.
- Prepare the topping: While the cookie base bakes, combine the sweetened condensed milk and unsalted butter in a small saucepan over low heat. Stir occasionally until melted and smooth, about 5 minutes. Remove from heat and stir in vanilla extract.
- Add the topping and bake again: Pour the condensed milk mixture evenly over the baked cookie layer. Return the pan to the oven and bake for an additional 8 to 10 minutes until the topping is set and slightly golden.
- Cool and garnish: Remove the bars from the oven and immediately sprinkle flaky sea salt over the top. Let the bars cool completely for 30 minutes to 1 hour, or longer for the topping to firm up. To speed cooling, place the bars in the refrigerator or freezer before cutting and serving.
Notes
- Press the cookie dough firmly into the pan to ensure an even base that holds together well after baking.
- The espresso powder is optional but enhances the coffee flavor if available.
- Do not rush the cooling process; the topping needs time to set properly for the best texture.
- Using parchment paper helps remove the bars cleanly without sticking.
- Store bars in an airtight container at room temperature or refrigerated for up to 5 days.
Keywords: coffee cookie bars, coffee dessert bars, chocolate chip cookie bars, sweetened condensed milk topping, baked coffee bars
Find it online: https://bakedbylisa.com/coffee-cookie-bars-recipe/
