Description
Delight in these rich and indulgent Coffee Cookie Bars featuring a buttery, coffee-infused cookie base topped with a luscious sweetened condensed milk glaze and a sprinkle of flaky sea salt. Perfectly balancing the flavors of coffee and chocolate, these bars are ideal for coffee lovers looking for a sweet treat that combines crunchy texture with creamy topping.
Ingredients
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 bean paste
- 1/2 Tbsp. espresso powder (optional)
Topping
- 1 (14 oz.) can sweetened condensed milk
- 2 Tbsp. unsalted butter
- 2 tsp. vanilla bean paste
- 2 tsp. flaky sea salt
Instructions
- Preheat: Preheat the 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 mixer or hand mixer, cream the softened butter and dark brown sugar together on medium speed until light, fluffy, and well combined, about 2-3 minutes.
- Mix dry and other ingredients: Add the all-purpose flour, milk chocolate chips, instant coffee granules, baking powder, salt, vanilla bean paste, and optional espresso powder into the creamed mixture. Mix on medium speed until just combined. The dough may appear crumbly but should hold together when pressed.
- Press into pan: Transfer the dough into the prepared 9×13-inch pan and use clean hands, the back of a measuring cup, or a rubber spatula to evenly press the dough into the pan to form a flat, compact layer.
- Bake base layer: Bake the cookie base in the preheated oven for 18-20 minutes, or until lightly golden and firm to the touch.
- Prepare topping: While the base bakes, gently heat the sweetened condensed milk and 2 tablespoons of unsalted butter in a small saucepan over low heat. Stir occasionally until the mixture is smooth and slightly warmed, about 5 minutes—avoid boiling to prevent burning.
- Add vanilla to topping: Remove the saucepan from heat and stir in 2 teaspoons of vanilla bean paste to infuse flavor.
- Add topping and bake again: Once the cookie base is out of the oven, pour the sweetened condensed milk mixture evenly over the warm base. Return the pan to the oven and bake for an additional 8-10 minutes until the topping appears set but still soft.
- Cool and salt: Remove the bars from the oven, immediately sprinkle the surface with flaky sea salt, and allow them to cool at room temperature for 30 minutes to 1 hour to let the topping fully set. Refrigerate or freeze briefly to speed this process if desired.
- Cut bars: After the topping has set, use a sharp knife to cut the bars diagonally from corner to corner into diamond shapes, then make parallel cuts across the bars to create evenly sized pieces.
- Store and enjoy: Store the coffee cookie bars in an airtight container in the refrigerator or freezer. They taste best after 2 to 4 days as the flavors meld and the topping firms up nicely.
Notes
- Using parchment paper is recommended to prevent sticking and make bar removal easier.
- The espresso powder is optional but intensifies the coffee flavor if included.
- Do not overheat the condensed milk topping to avoid burning or curdling.
- Allow adequate cooling time for the topping to set properly; refrigerating speeds this process.
- These bars can be made ahead of time and keep well stored in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
