Coffee Cookie Bars Recipe

Introduction

These Coffee Cookie Bars combine the rich flavors of coffee and chocolate in a soft, chewy treat topped with a smooth condensed milk glaze. Perfect for coffee lovers looking for a delightful twist on classic cookie bars.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 350° F and line a 9×13-inch baking pan with parchment paper.
2. Step 2: Cream the softened butter and dark brown sugar together using a stand mixer or hand mixer until light and fluffy, about 2-3 minutes.
3. Step 3: Add the all-purpose flour, milk chocolate chips, instant coffee granules, baking powder, salt, vanilla extract, and espresso powder (if using). Mix on medium speed until combined. The mixture may seem crumbly but should hold together when pressed between your fingertips.
4. Step 4: Press the mixture evenly into the prepared baking pan using clean hands or the back of a measuring cup.
5. Step 5: Bake for 18-20 minutes until set.
6. Step 6: While the cookie layer bakes, heat the sweetened condensed milk and unsalted butter in a small saucepan over low heat. Stir occasionally until smooth, about 5 minutes, being careful not to burn it.
7. Step 7: Remove from heat and stir in the vanilla extract.
8. Step 8: Pour the condensed milk mixture evenly over the baked cookie layer. Return to the oven and bake for another 8-10 minutes until the top layer looks set.
9. Step 9: Remove from oven, sprinkle the top with flaky sea salt, and let cool for at least 30 minutes to 1 hour. For faster cooling, place in the fridge or freezer.
10. Step 10: Once cooled and set, cut the bars diagonally into diamond shapes.
11. Step 11: Store the bars in the fridge or freezer. They taste even better on days 2, 3, or 4, making them great for advance preparation.

Tips & Variations

• For a stronger coffee flavor, add the optional espresso powder or increase the instant coffee granules slightly.
• Line the pan with parchment paper extending over the edges for easy removal.
• Substitute milk chocolate chips with dark or semi-sweet chocolate chips for a richer taste.
• Use flaky sea salt on top for a delightful contrast to the sweetness of the bars.

Storage

Store the coffee cookie bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat briefly at room temperature or warm slightly in the microwave for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant coffee granules?

Instant coffee granules dissolve easily and blend well into the batter, providing a smooth coffee flavor. Regular brewed coffee would add extra liquid and may affect the texture, so it’s best to stick with instant coffee.

How do I prevent the condensed milk topping from burning?

Heat the condensed milk and butter gently over low heat while stirring frequently. Avoid letting the mixture boil or cook on high heat to keep it smooth and prevent scorching.

Coffee Cookie Bars Recipe

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★★★★★

4.8 from 105 reviews

• Author: Victor
• Total Time: 43 minutes
• Yield: 24 bars 1x

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Description

Delight in these rich and gooey Coffee Cookie Bars, combining a buttery chocolate chip cookie base with a luscious sweetened condensed milk topping infused with espresso and vanilla. Perfectly baked to achieve a soft yet chewy texture, these bars feature a sprinkle of flaky sea salt for the ideal balance of sweet and savory. Ideal for coffee lovers seeking an indulgent treat that’s simple to prepare.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat: Preheat the oven to 350° F and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
2. Cream Butter and Sugar: Using a stand mixer or hand mixer, cream together the softened unsalted butter and dark brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. This step ensures a tender and airy cookie base.
3. Add Dry Ingredients and Mix: Incorporate the all-purpose flour, milk chocolate chips, instant coffee granules, baking powder, salt, vanilla extract, and optional espresso powder into the creamed mixture. Mix on medium speed until combined. The dough may appear crumbly but should hold together when pressed.
4. Press into Pan: Evenly press the cookie dough into the prepared 9×13-inch baking pan using clean hands, the back of a measuring cup, or a rubber spatula to create a uniform layer.
5. Bake Cookie Base: Bake in the preheated oven for 18 to 20 minutes until the edges start to set but the center remains slightly soft.
6. Prepare Top Layer: While baking, warm the sweetened condensed milk and unsalted butter together in a small saucepan over low heat. Stir occasionally and cook for about 5 minutes until smooth, taking care to prevent burning.
7. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse the topping with flavor.
8. Add and Bake Top Layer: Pour the condensed milk mixture evenly over the partially baked cookie base. Return the pan to the oven and bake for an additional 8 to 10 minutes, or until the topping appears set and slightly golden.
9. Cool and Salt: Remove the pan from the oven; it will bubble. Immediately sprinkle flaky sea salt evenly on top. Allow the bars to cool at room temperature for 30 minutes to 1 hour, or refrigerate/freezer chill to speed setting, ensuring the topping firms up nicely.
10. Cut into Diamond-Shaped Bars: Once cooled, cut the bars diagonally from one corner across the pan, making parallel cuts. Then, make diagonal cuts from the adjacent corner to form diamond shapes.
11. Store and Enjoy: Store the coffee cookie bars in the refrigerator or freezer. They develop deeper flavor and improved texture after a day or two, making them perfect for advance preparation.

Notes

• Pressing the cookie dough evenly ensures uniform baking and a consistent texture.
• Heating the condensed milk on low heat helps prevent scorching and guarantees a smooth topping.
• The optional espresso powder intensifies the coffee flavor but can be omitted if unavailable.
• Cooling the bars completely before cutting prevents the topping from becoming gooey and messy.
• Storing the bars chilled enhances their flavor and texture over time.
• Line the pan with parchment paper with overhang for easy lift-out and cleaner slices.

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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