Chocolate Sugar Cookie Bars
Indulgent yet healthy chocolate sugar cookie bars, perfect for satisfying sweet cravings without guilt. Easy to prepare and family-friendly.
Ingredients
For the Cookie Bars
- 1 cup Unsalted butter, softened For rich creaminess and tenderness
- 1 cup Granulated sugar Provides sweetness and texture
- 1/2 cup Brown sugar Contributes moisture and a subtle caramel flavor
- 2 large Eggs Bind the ingredients and create structure
- 1 teaspoon Vanilla extract Enhances overall sweetness and flavor profile
- 2 cups All-purpose flour Forms the base of the cookie bars
- 1/2 cup Unsweetened cocoa powder Delivers chocolatey flavors without added sugar
- 1 teaspoon Baking soda Helps the bars rise gently for a perfect texture
- 1/2 teaspoon Salt Balances sweetness and elevates flavors
- 1 cup Chocolate frosting Decadent topping to seal the deal
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, ensuring each ingredient is well incorporated.
Cooking
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, blending until just combined into a smooth dough.
- Spread the cookie dough evenly in the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for about 25-30 minutes or until the edges appear set and a toothpick inserted in the center comes out clean.
Serving
- Allow the bars to cool in the pan for about 10 minutes before carefully lifting them out using the parchment paper.
- Transfer the bars to a wire rack and let them cool completely.
- Once cool, frost with chocolate frosting and cut into squares for serving.
Notes
For best results, ensure butter is at room temperature. Store leftovers in an airtight container for up to one week or freeze for up to three months. Chill the dough slightly before baking for thicker bars.