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Minty Mocha Cookie Bars

These Minty Mocha Cookie Bars harmonize the rich flavors of mocha and mint with a fun assortment of sprinkles and chocolate bits. Ideal for the holiday season, these bars are simple to whip up and perfect for sharing.
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Prep Time 16 minutes
Cook Time 20 minutes
Total Time 36 minutes
Servings 16
Calories 480 kcal

Ingredients
  

For the Cookie Base:

  • 1 cup 2 sticks unsalted butter (softened)
  • 1 ½ cups brown sugar packed
  • 2 large eggs room temp
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ cup cocoa powder Dutch-process recommended
  • 1 tbsp instant espresso powder or finely ground coffee
  • 1 tsp baking powder
  • ½ tsp salt

For the Minty Layer:

  • 1 ½ cups white chocolate chips or chopped white chocolate bars
  • 3 tbsp butter salted or unsalted
  • 1 tsp peppermint extract
  • Green food coloring optional

For the Mocha Drizzle (optional but highly recommended):

  • ½ cup semi-sweet chocolate chips
  • 1 tsp coconut oil or butter
  • 1 tsp instant espresso powder

Instructions
 

  • Cream Butter & Sugar: Preheat oven to 350°F (175°C). Line a 9x13” pan with parchment paper. In a large bowl, beat softened butter and brown sugar until fluffy. Add eggs and vanilla; mix until smooth.
  • Mix Dry Ingredients: In a separate bowl, whisk flour, cocoa, espresso powder, baking powder, and salt. Gradually add this to the wet ingredients and mix until just combined.
  • Bake the Base: Spread dough into the pan and press flat with wet hands. Bake for 18–20 minutes. The center should look slightly underdone, which is perfect. Let cool for 15 minutes.
  • Mint Layer: In a microwave-safe bowl, melt white chocolate and butter in 30-second bursts, stirring in between. Stir in peppermint extract and food coloring if using. Pour over the cooled cookie base and spread evenly. Chill for 10 minutes.
  • Mocha Drizzle: Melt semi-sweet chocolate chips, coconut oil, and espresso powder. Drizzle over the mint layer. Let set at room temperature.
  • Slice & Serve: Lift bars out of the pan using parchment paper and cut into squares. Run your knife under hot water for clean cuts.

Notes

  • Too sticky dough? Chill it for 20 minutes before pressing into the pan.
  • Cracked mint layer? Let the cookie base cool slightly before adding the mint layer.
  • Freeze for later: Layer bars between parchment in an airtight container—thaw at room temperature.