Fudgy Chocolate Sugar Cookie Bars with Creamy Fudge Frosting
Thick, soft, and ultra-rich Chocolate Sugar Cookie Bars topped with a creamy chocolate cream cheese frosting. The ultimate easy sheet pan dessert for chocolate lovers!
Ingredients
1 1/2 cups (333g) salted butter, softened
3/4 cup (173g) granulated sugar
2 eggs
2 tsp vanilla extract
3 cups (456g) all-purpose flour
1/2 cup (60g) cocoa powder
1 cup (107g) powdered sugar (heaping)
1 1/2 Tbsp corn starch
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup (111g) salted butter, softened (frosting)
3 oz cream cheese, softened (frosting)
2/3 cup (79g) dutch processed cocoa powder (frosting)
2 2/3 cups (284g) powdered sugar (frosting)
3 tsp vanilla extract (frosting)
1-3 tsp milk to thin, if needed
Colored sprinkles
Instructions
1. Preheat the oven to 350° F. Line a 9×13 pan with parchment paper or spray with nonstick spray.
2. In a large bowl, cream together the butter and granulated sugar until completely combined and fluffy.
3. Add the eggs and vanilla, mixing until well incorporated.
4. Add the flour, cocoa powder, powdered sugar, corn starch, baking powder, and salt. Mix until a soft dough forms.
5. Press the dough evenly into the prepared 9×13 pan.
6. Bake at 350° F for 18-23 minutes. The top should look shiny and slightly flakey; do not overbake.
7. Allow the bars to cool completely in the pan.
8. For the frosting: whip the 1/2 cup butter and cream cheese until smooth.
9. Gradually add powdered sugar one cup at a time, then mix in cocoa powder and vanilla.
10. Add milk 1 tsp at a time until you reach a spreadable consistency.
11. Frost the cooled bars, top with sprinkles, and chill before slicing.
Notes
Measure your flour using the spoon-and-level method to ensure the bars stay soft.
Dutch-processed cocoa powder gives the frosting a deeper, darker chocolate flavor.
Chilling the bars for 30 minutes before cutting ensures those perfectly clean, bakery-style edges.
Find it online: https://sweetcraftrecipes.com/fudgy-chocolate-sugar-cookie-bars/