Today is National Kahlua Day. And in honor of that, I made these Kahlua Dark Chocolate Chip Cookie Bars. If you are a Kahlua fan, then you’ll love these! When I made them this morning, I couldn’t stop licking the batter. 😀 You can definitely taste the Kahlua flavor in this and the dark chocolate is nice complement to this cookie bar. If you don’t have Kahlua or don’t want to add it to your batter, you can always add some coffee granules to this with some rum or vanilla extract. But really, why bother? Go all out and add the Kahlua. You’ll be glad you did. Bake some today and enjoy them with family, friends, or neighbors. They’ll thank you for it.
- 1/2 cup of unsalted butter, softened
- 1/2 cup of dark muscovado sugar
- 1 cup of granulated sugar
- 1/2 cup of sour cream
- 2 eggs
- 1/2 cup of Kahlua or other coffee liqueur
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 1/2 cups of all-purpose flour
- 1 cup of dark chocolate chips
Preheat the oven to 350 degrees F. Grease a 9″ x 13″-inch baking pan.
Using a stand mixer (or mix by hand) beat butter, sugar and sour cream until creamy. Add eggs and Kahula until smooth. Add baking soda, and salt. Mix until blended. Slowly add flour until just moistened. Fold in chocolate chips.
Pour batter into the prepared pan and use a spatula to distribute the batter evenly. Bake for 25-30 minutes or until the top is golden brown and the toothpick/cake tester inserted into the center comes out clean. Let the bars cool completely before cutting into the pan.
Adapted from Little Bitty Bakes