Description
Coffee Cookie Bars featuring a rich base of buttery, coffee-infused cookie dough topped with a smooth, sweetened condensed milk layer and sprinkled with flaky sea salt. These bars offer a perfect balance of sweet, salty, and coffee flavors, baked to golden perfection for a gooey yet set texture. Ideal for coffee lovers looking for a decadent dessert or snack.
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 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
Instructions
- Preheat the Oven: Preheat your oven to 350° F (175° C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and ease removal of the bars.
- Cream Butter and Sugar: Using a stand or hand mixer, beat the softened butter and dark brown sugar together until the mixture is light and fluffy, which usually takes 2 to 3 minutes. This aerates the dough for a tender texture.
- Combine Dry Ingredients and Mix: Add the all-purpose flour, milk chocolate chips, instant coffee granules, baking powder, salt, vanilla extract, and optional espresso powder into the creamed butter mixture. Mix on medium speed until the ingredients are well combined. The dough may appear crumbly but will hold together when pressed.
- Press Dough into Pan: Transfer the dough into the prepared 9×13-inch pan. Using clean hands, the back of a measuring cup, or a rubber spatula, press the dough evenly into the pan to form the base layer.
- Bake the Base Layer: Place the pan in the preheated oven and bake for 18 to 20 minutes until the edges start to turn golden.
- Prepare the Top Layer: While the base bakes, combine the sweetened condensed milk and 2 tablespoons of unsalted butter in a small saucepan over low heat. Stir occasionally and cook gently for about 5 minutes until the mixture is smooth and warmed through, being careful not to burn.
- Add Vanilla Extract: Remove the pan from heat and stir in 2 teaspoons of vanilla extract to the condensed milk mixture for extra flavor.
- Add the Top Layer and Bake: Once the cookie base is baked, remove it from the oven and pour the warm condensed milk mixture evenly over the top. Return the pan to the oven and bake an additional 8 to 10 minutes or until the top layer appears set but still slightly gooey.
- Cool and Sprinkle Sea Salt: Remove from the oven and immediately sprinkle 2 teaspoons of flaky sea salt over the bubbling top. Allow the bars to cool completely for at least 30 minutes to 1 hour, or longer for a firmer topping. To speed cooling, place the pan in the refrigerator or freezer.
- Cut Bars Diagonally: Once cooled and set, cut the bars into diamond shapes by making diagonal cuts from one corner across the pan, then making diagonal cuts from the adjacent corner to create a diamond pattern.
- Store and Enjoy: Store the Coffee Cookie Bars in the refrigerator or freezer for freshness. These bars taste even better after a day or two as the flavors meld and the texture improves.
Notes
- Pressing the cookie dough firmly into the pan ensures an even layer and good structural integrity.
- Using parchment paper lining helps in removing the bars easily without breaking.
- Optional espresso powder intensifies the coffee flavor but can be omitted if unavailable.
- Cooling the bars fully before cutting is key to avoid a gooey mess.
- These bars can be refrigerated or frozen and still maintain their flavor and texture well.
