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Chocolate Frosted Sugar Cookie Bars
5 from 6 votes

Chocolate Frosted Sugar Cookie Bars

Chocolate Frosted Sugar Cookie Bars are perfectly soft and chewy, with a thick layer of homemade chocolate fudge frosting, all topped with rainbow sprinkles. These bars come together in no time for a super quick and easy crowd-pleasing treat.

Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 9 large
Course: Dessert
Cuisine: American

Ingredients

For the cookie bars:
  • 1 ½ unsalted butter 170 grams
  • 1 cup granulated sugar 2 tablespoons, 225 grams (check for possible quantity error
  • 2 egg at room temperature, plus 1 yolk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour 254 grams
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon salt fine sea salt
For the chocolate frosting:
  • 1 1/2 unsalted butter at room temperature, 170 grams
  • 1 1/4 cups powdered sugar sifted, 156 grams
  • 1/3 cocoa powder sifted, 28 grams
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Rainbow sprinkles to decorate

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a light-colored metal 8x8-inch baking pan with parchment paper leaving an overhang.
  2. Place the butter in a large microwave-safe bowl and microwave on 50% power until melted. Alternatively, melt in a medium saucepan on the stovetop. Whisk in the sugar. Let cool to just warm before whisking in the eggs, egg yolk, and vanilla until smooth. Stir in the flour, baking powder, and salt until just combined.
  3. Use a spatula to press the dough evenly into the pan.
  4. Bake for about 30-35 minutes, or until lightly golden brown on top and the center springs back when lightly pressed. Place the pan on a wire rack and let cool completely. The center may sink slightly as they cool.
To make the frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Scrape down the bottom and sides of the bowl.
  2. On low speed, add the powdered sugar, cocoa powder, cream, vanilla, and salt. Scrape down the bottom and sides of the bowl. Increase speed to high and beat for 3 minutes, or until light and fluffy.
  3. Remove the cooled bars from the pan using the overhang. Frost with a thick layer of frosting. Sprinkle with sprinkles before cutting into squares. Serve or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Notes

  • *Be sure to measure your flour accurately. Use a digital kitchen scale or the ‘spoon and level’ method to avoid accidentally adding too much flour, causing hard, dry, or cakey cookie bars.