Chocolate Sugar Cookie Bars
These chocolate sugar cookie bars have a soft, buttery texture and rich cocoa flavor. The chocolate fudge frosting and chocolate sprinkles make these bars extra decadent and a true crowd pleaser! They're the perfect sweet treat for birthdays, dinner parties, or just for fun!
Ingredients
For the chocolate sugar cookie bars:
- 227 g (16 tablespoon) unsalted butter, room temp
- 300 g (1 ½ cups) granulated sugar
- 1 teaspoon kosher salt
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 24 g (2 tablespoon) neutral oil
- 280 g (2 ⅓ cups) all-purpose flour
- 63 g (¾ cup) dutch process cocoa powder
For the chocolate fudge frosting:
- 85 g (6 tablespoon) unsalted butter
- 170 g (6 oz) dark chocolate
- 89 g (⅓ cup + 1 tbsp) heavy cream
- 56 g (½ cup) powdered sugar, sifted
- 10 g (2 tablespoon) dutch process cocoa powder, sifted
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- chocolate sprinkles, for topping
Instructions
For the chocolate sugar cookie bars:
- Preheat the oven to 350 degrees F.
- Line a 9" square pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium speed until light & fluffy, about 2-3 minutes.
- Add the egg, egg yolk, vanilla, and oil, and mix until well combined.
- Add the flour and cocoa powder, and mix on low speed until fully combined.
- Transfer the cookie dough to the prepared square pan, and use an offset spatula to spread it into an even layer.
- Bake the sugar cookie bars for about 25 minutes or until they appear set.
- Allow the sugar cookie bars to cool in the pan completely.
For the chocolate fudge frosting:
- In a medium saucepan, melt the butter over low-medium heat.
- Once melted, turn the heat off, then add the chocolate, heavy cream, powdered sugar, cocoa powder, salt, and vanilla. Stir constantly until everything is melted and fully combined.
- Pour the mixture through a fine mesh sieve into a medium bowl. Place in the fridge to cool, stirring every 10 minutes or so until it reaches a spreadable consistency. Leave at room temperature until ready to use.
For assembly:
- Spread the fudge frosting onto the cooled sugar cookie bars, then top with chocolate sprinkles.
- Cut into 16 squares, and enjoy!
Notes
- Underbake the cookie bars slightly. To achieve fudgy cookie bars, we want to underbake them slightly. I found that 25 minutes was the perfect amount of time. I know it can be difficult to tell due to the dark color, but as long as you don't go past 30 minutes, they shouldn't be over-baked!
- If the frosting is chilled too long... microwave it in 10 second increments until it softens up, then use an electric mixer to beat on low speed until smooth.
Nutrition Facts
Serving: 1bar | Calories: 405kcal | Carbohydrates: 43g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 194mg | Potassium: 181mg | Fiber: 3g | Sugar: 25g | Vitamin A: 604IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 3mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!