Description
These chewy and rich Coffee Cookie Bars combine buttery cookie dough, bold coffee flavor, sweet chocolate chips, and a luscious condensed milk topping for the ultimate dessert bar. They’re easy to prepare, freezer-friendly, and perfect for coffee lovers craving a soft and gooey treat.
Ingredients
Scale
For the Cookie Base
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 2 cups all-purpose flour
- 1 cup milk chocolate chips
- 2 tablespoons instant coffee granules
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon espresso powder (optional)
For the Topping
- 1 can sweetened condensed milk (14 ounces)
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 2 teaspoons flaky sea salt
Instructions
- Prepare the Oven and Pan
- Set your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving extra paper hanging over the edges so you can easily lift the bars out later.
- Mix the Butter and Sugar
- Place the softened butter and brown sugar into a large mixing bowl. Using a hand mixer or stand mixer, beat them together until the mixture becomes pale, fluffy, and creamy. This should take about 2 to 3 minutes.
- Build the Dough
- Add the flour, chocolate chips, instant coffee granules, baking powder, salt, vanilla extract, and espresso powder if using.
- Continue mixing until the ingredients form a thick dough. The mixture may appear crumbly at first, but it should easily hold together when pressed between your fingers.
- Press Dough Into the Pan
- Transfer the dough into your prepared baking pan. Press it firmly into an even layer using your hands, a spatula, or the bottom of a measuring cup.
- Make sure the layer is packed evenly so the bars bake uniformly.
- Bake the Cookie Layer
- Place the pan into the oven and bake for 18 to 20 minutes, or until the edges begin turning lightly golden.
- While the base bakes, start preparing the topping.
- Prepare the Creamy Coffee-Toffee Layer
- Combine the sweetened condensed milk and butter in a small saucepan over low heat.
- Stir frequently while the butter melts completely and the mixture becomes smooth and silky. Keep the heat low to prevent burning.
- Once smooth, remove the saucepan from the heat and stir in the vanilla extract.
- Add the Topping
- Remove the partially baked cookie layer from the oven.
- Carefully pour the warm condensed milk mixture over the top and spread it evenly from edge to edge.
- Return the pan to the oven and bake again for another 8 to 10 minutes, or until the top layer looks mostly set with slight bubbling around the edges.
- Finish and Cool
- Take the pan out of the oven and immediately sprinkle flaky sea salt over the surface.
- Allow the bars to cool completely for at least 30 minutes to 1 hour. For faster cooling, place the pan in the refrigerator.
- Cooling fully helps the topping firm up properly.
- Slice the Bars
- Once fully cooled, cut the bars diagonally into diamond shapes or slice into squares if preferred.
- Serve immediately or chill before serving for a firmer texture.
Notes
- Never microwave butter to soften it for this recipe. Melted butter changes the texture of the bars.
- If you forget to soften butter ahead of time, cut it into small cubes and let it sit near a warm spot in your kitchen.
- Store cooled bars in an airtight container in the refrigerator for up to 1 week.
- Freeze bars for up to 3 months for easy make-ahead desserts.
- For added crunch, mix chopped almonds into the cookie dough and swap vanilla extract for almond extract.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 bar
- Calories: 194 kcal
- Sugar: 13 g
- Sodium: 214 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.4 g
- Carbohydrates: 23 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 23 mg