Chocolate Espresso Cookie Bars (Scary Good!)

These spooky-sweet Chocolate Espresso Cookie Bars are soft, chewy, and topped with a luscious mocha ganache — perfectly brewed with Java Momma’s All Jacked Up Espresso!

Chocolate Espresso Cookie Bars (Scary Good!)

Chocolate Espresso Cookie Bars 👻

These sugar cookie bars are scary good! The base is soft, chewy, and rich with dark cocoa and espresso — the kind of dessert that pairs perfectly with Java Momma’s All Jacked Up Espresso Blend. Topped with a silky mocha ganache and playful white chocolate ghosts, these bars are the ultimate Halloween treat for coffee lovers.

Vertical Pinterest image showing chocolate espresso cookie bars arranged on a wooden cutting board, topped with white chocolate ghosts. Text overlay reads “Chocolate Espresso Cookie Bars"

Why You’ll Love It

  • Perfect balance of chocolate and espresso flavor — not too sweet, deeply cozy.
  • Fun to decorate for Halloween with edible little ghosts!
  • Soft, chewy texture with a creamy ganache finish.
  • Makes your kitchen smell like a café and a bakery had a delicious baby.

Recipe Overview

Yield: 12–16 bars
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert, Seasonal
Cuisine: American

Ingredients

For the Cookie Layer

  • 1 cup butter, softened
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 oz. espresso (brewed All Jacked Up Espresso Blend)
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ¾ cup dark cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the Chocolate Ganache

  • 12 oz chopped semi-sweet chocolate (good quality)
  • ¾ cup heavy whipping cream
  • 1 tablespoon espresso
  • 3 oz chopped white chocolate (for ghosts)
  • Chocolate cookie crumbs (optional, for decorating)

Method

  1. Preheat oven to 350°F. Grease a 9x13" pan and line with parchment paper, leaving some overhang for easy lifting.
  2. In a large bowl, beat butter and sugars until light and fluffy. Add eggs one at a time, mixing well, then add espresso.
  3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Slowly mix into wet ingredients until combined.
  4. Press dough evenly into the prepared pan. Bake 15–20 minutes. Cool completely.
  5. For the Ganache: Add chopped semi-sweet chocolate to a heat-safe bowl. In a small pot, heat cream until just bubbling, then stir in espresso. Pour over chocolate and let sit 3 minutes. Stir until smooth. Let cool 7–10 minutes.
  6. Spread ganache over cooled cookie base, reserving 2 T for ghost eyes and mouths. Melt white chocolate and drop 1 tsp blobs randomly over ganache. Drag with a spoon to create ghost shapes.
  7. Use a toothpick dipped in reserved ganache to make ghost faces. Sprinkle cookie crumbs if desired. Chill 20–30 minutes before slicing.

Tips & Swaps

  • Use freshly brewed All Jacked Up Espresso for the richest flavor.
  • Add mini chocolate chips to the cookie dough for extra indulgence.
  • Top with festive Halloween sprinkles or crushed espresso beans for texture.

☕ Shop All Jacked Up Espresso Blend

These Chocolate Espresso Cookie Bars are a hit at Halloween parties or cozy fall nights at home. Pair them with a mug of All Jacked Up Espresso and cue the spooky movie marathon!

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Chocolate Espresso Cookie Bars

Soft, chewy espresso sugar cookie bars topped with a rich mocha ganache and adorable white chocolate ghosts — a spooky-sweet treat for coffee lovers.

Author
Sally Valenti
Prep Time
20 minutes
Cook Time
20 minutes
Servings
12-16 bars
Category

Dessert, Seasonal

Cuisine

American

Ingredients

  • Ingredients
  • For the cookie:
  • 1 cup butter, softened
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 oz espresso (brewed Java Momma All Jacked Up Espresso Blend)
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ¾ cup dark cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • For the ganache:
  • 12 oz chopped semi-sweet chocolate
  • ¾ cup heavy whipping cream
  • 1 tablespoon espresso
  • 3 oz chopped white chocolate (for ghosts)
  • Chocolate cookie crumbs (optional, for decorating)

Directions

  1. Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving a little overhang for easy removal.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each. Stir in the espresso.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Press the dough evenly into the prepared pan. Bake for 15–20 minutes or until set. Cool completely.
  7. For the ganache, place the chopped semi-sweet chocolate in a heatproof bowl.
  8. Heat the cream in a small saucepan over medium-low until the edges just begin to bubble (do not boil). Stir in espresso.
  9. Pour the hot cream over the chocolate and let sit for 3 minutes. Stir until smooth and glossy. Allow to cool for about 7–10 minutes until thickened and spreadable.
  10. Spread ganache evenly over the cooled cookie base, reserving 2 tablespoons for decorating.
  11. Melt the white chocolate and drop small spoonfuls (about 1 teaspoon each) onto the ganache. Use the back of a spoon to drag each dollop slightly to create ghost shapes.
  12. Use a toothpick dipped in the reserved ganache to add ghost eyes and mouths. Sprinkle cookie crumbs over the top if desired.
  13. Chill in the fridge for 20–30 minutes or until the ganache is set. Remove from pan, slice, and serve.
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