These chocolate sugar cookie bars are tender and soft with a rich chocolate flavor and a creamy chocolate buttercream. Easier than cut-out cookies, they’re perfect for chocolate lovers.
I love sugar cookies and bars, so I adapted my frosted sugar cookie bars into a double chocolate version. If you enjoy chocolate, this recipe delivers a tender, chocolatey base topped with a thick layer of chocolate frosting. It’s quicker than making individual cut-out cookies since there’s no chilling or shaping involved.
For the Chocolate Sugar Cookie Dough
This recipe is meant for bars. The dough is too sticky for cut-out cookies and will spread too thin if rolled into balls. Start by sifting the dry ingredients—flour, cocoa, baking soda and salt—into a bowl.
In a separate bowl, beat the butter with the granulated and brown sugars until combined. Add the eggs, vanilla and a little vegetable oil, which helps the bars stay soft longer, and beat until smooth. Add the dry ingredients to the wet mixture, mixing until just combined.
Spoon the dough into a prepared 9×13 inch pan and spread evenly with an offset spatula. Alternatively, place a sheet of wax paper over the dough and press it into an even layer—keep the wax paper between your hands and the dough to prevent sticking.
Bake at 350°F (180°C) for about 24–29 minutes, depending on whether you prefer chewier or more cake-like bars. A longer bake time produces a cakier texture.
For the Chocolate Frosting
Top the cooled bars with a rich chocolate buttercream made from butter, sifted cocoa, powdered sugar, a pinch of salt, vanilla and a splash of cream or milk. Start by beating the softened butter, then add sifted powdered sugar and cocoa on low speed. Add vanilla and salt, and continue adding the rest of the powdered sugar a bit at a time, alternating with cream until you reach the desired sweetness and spreadable consistency.
After frosting, chill the bars for at least 20 minutes so the frosting sets slightly. This helps you slice clean bars.
These bars are soft, tender and full of chocolate flavor. The thick, creamy frosting on top makes them extra indulgent and easy to serve for gatherings or weeknight treats.
Other chocolate recipes you might like:
- Triple Chocolate Chip Cookies
- Chocolate Shortbread
- Brownie Cookies
Chocolate Sugar Cookie Bars
Equipment
- 9×13 inch (23 x 33 cm) baking pan
Ingredients
Chocolate Sugar Cookie Bars
- 2 cups all-purpose flour (250 g)
- 3/4 cup cocoa powder (68 g), sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (226 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup brown sugar (205 g) — use 3/4 cup for sweeter bars
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons vegetable or canola oil
Chocolate Frosting
- 3/4 cup unsalted butter (168 g), softened
- 2–3 cups powdered sugar (220–330 g), sifted
- 1/2 cup cocoa powder (45 g), sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1–2 tablespoons whipping cream or milk
Instructions
Chocolate Sugar Cookie Bars
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch pan and line it with parchment, leaving an overhang for easy removal.
- In a medium bowl, sift together the flour, cocoa, baking soda and salt and whisk to combine.
- In a large bowl, beat the butter with the granulated and brown sugars until creamed.
- Beat in the eggs, vanilla and oil until smooth.
- Mix the dry ingredients into the wet mixture in stages, starting the mixer on low to avoid a flour cloud.
- Spoon the dough into the prepared pan and spread it into an even layer with an offset spatula or press it down using wax paper.
- Bake for 24–29 minutes, or until the top looks set. Bake longer for cake-ier bars or less time for chewier ones. Cool completely before frosting.
Chocolate Frosting
- Beat the softened butter until smooth.
- Sift in 2 cups powdered sugar and the cocoa. Start on low speed and blend until combined.
- Add vanilla and salt. Add remaining powdered sugar a half-cup at a time, alternating with tablespoons of cream, until you reach the desired sweetness and consistency.
Frosting & Serving
- Spread the frosting evenly over fully cooled bars with an offset spatula or back of a spoon.
- Chill the frosted bars for at least 20 minutes so the frosting firms up for cleaner slices.
- If you used parchment, lift the bars from the pan using the overhang and slice on a cutting board with a sharp knife. If not, slice them in the pan.
Notes
- Storage: Store in an airtight container at room temperature up to 3 days or refrigerated up to 5 days.
- Nutrition: Nutrition figures are estimates per bar (assuming 18 equal pieces) and may vary.
Nutrition
Carbohydrates: 45 g,
Protein: 4 g,
Fat: 20 g,
Saturated Fat: 12 g,
Sugar: 30 g