45 min
Chocolate Frosted Sugar Cookie Bars
Recipe GLPR4c737a5e8f3ab3
Rich, fudgy chocolate cookie bars topped with a cloud-like vanilla frosting and festive rainbow sprinkles. These indulgent treats combine the best of both worlds—a tender, cocoa-forward base with sweet, creamy frosting for the perfect bite. Ideal for parties, bake sales, or satisfying chocolate cravings.
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Ingredients
1½ sticks (6 ounces) Unsalted butter, at room temperature
2 ounces Cream cheese, at room temperature
¾ cup Granulated sugar
1½ Large egg plus 1 egg yolk
1 teaspoon Vanilla extract
1¾ cups All-purpose flour
⅓ cup Cocoa powder, sifted
1½ teaspoons Cornstarch
¾ teaspoon Baking powder
½ teaspoon Baking soda
⅛ teaspoon Fine salt (for dough)
3 tablespoons Heavy cream
1¼ cups Powdered sugar, sifted
¼ teaspoon Fine salt (for frosting)
Rainbow sprinkles
Directions
Preheat your oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil, allowing the foil to hang over all edges for easy removal later.
In a medium mixing bowl, combine the all-purpose flour, sifted cocoa powder, cornstarch, baking powder, baking soda, and fine salt. Whisk these dry ingredients together until evenly blended and set aside.
In a large mixing bowl, use an electric mixer on medium-high speed to beat the softened butter and cream cheese together for about 2–3 minutes until creamy and smooth. Add the granulated sugar and continue beating until the mixture is light and well combined, about 1 minute more.
With the mixer still running, add the large egg, egg yolk, and vanilla extract. Beat on medium speed until fully incorporated, scraping down the bowl as needed.
Reduce the mixer speed to low and gradually add the flour mixture, beating just until the dough comes together. Do not overmix.
Press the chocolate dough firmly and evenly into the prepared baking pan, using your fingers or an offset spatula to create a smooth, even layer.
Bake in the preheated oven for 25 minutes, or until the top is lightly golden brown and a toothpick inserted in the center comes out clean.
Remove the pan from the oven and place it on a wire cooling rack. Allow the cookie bars to cool to room temperature completely before frosting, about 30–45 minutes.
While the bars cool, prepare the frosting. In a clean large bowl, beat softened butter on medium-high speed for about 2 minutes until creamy and pale.
Reduce mixer speed to low and gradually add the sifted powdered sugar, heavy cream, vanilla extract, and fine salt. Mix until just combined, then increase speed to high and beat for about 3 minutes until the frosting is light, fluffy, and spreadable.
Lift the cooled cookie bars out of the pan using the foil overhang and place on a clean work surface. Spread a generous, thick layer of vanilla frosting evenly over the entire top of the bars.
Immediately sprinkle rainbow sprinkles over the frosted bars while the frosting is still soft, pressing gently so they adhere. Cut into 9 equal squares.
Serve immediately, or store the bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
