These fudgy peppermint mocha cookie bars taste like a Christmas drink thanks to peppermint and espresso.
Ingredient
White Chocolate Frosting:– 1/2 cup white chocolate chip– 1/3 cup heavy cream– 1/8 teaspoon peppermint extractCookie Bars:– 2 tablespoons instant espresso powder– 2 tablespoons hot water– 1 cup all-purpose flour– 1/4 cup unsweetened cocoa powder– 1/2 teaspoon salt– 1/2 teaspoon baking soda– 1/2 teaspoon baking powder– 1/2 cup unsalted butter, softened– 1/2 cup white sugar– 1/4 cup firmly packed dark brown sugar– 1 large egg, at room temperature– 1 1/2 teaspoons vanilla extract– 1/2 teaspoon peppermint extract– 1/2 cup dark chocolate chip– 1/4 cup finely crushed peppermint candy canes, plus more for decorating
Direction
Put white chocolate chips, heavy cream, and 1/8 teaspoon peppermint essence in a microwave-safe bowl.
1
To melt and blend, microwave at 50% power for 30 seconds, stirring after each interval. Refrigerate mixture uncovered for 1 hour until cold.
2
Start with a 350°F oven. Line an 8x8-inch square pan with parchment paper to overhang on all sides.
3
Mix the espresso powder and boiling water in a small bowl or measuring cup until the powder dissolves.
4
Mix the flour, baking powder, baking soda, cocoa powder, and salt in a medium-sized basin until well blended.
5
In a large bowl, beat butter, white sugar, and brown sugar until creamy. Beat in egg until mixed. Combine espresso mixture, vanilla extract, and 1/2 teaspoon peppermint essence.
6
Add half the flour mixture and stir just until incorporated. Add remaining flour mixture and whisk until just combined—dough will be thick. Mix in chocolate chips and crushed candy canes. Evenly layer dough in pan.
7
Bake 25–30 minutes in the preheated oven until the bars are barely set. Allow the pan to cool for 30 minutes after removing from the oven.
8
Remove white chocolate mixture. Medium-speed electric mixers generate firm peaks. Dust cooled bars with thin white chocolate frosting and candy canes. Shear 16 bars.