Chocolate Chip Cookie Bars Meet Sweet Sprinkle Frosting in This Fun, Easy Treat!
These Easy Frosted Cookie Bars are all about fun, flavor, and simplicity. The shortcut dough saves time, while the vanilla buttercream and sprinkles bring that extra pop of joy. Chocolate chip cookie bars are the perfect way to add something sweet to your week.
Why You’ll Love This Recipe
- Soft, chewy chocolate chip cookie base
- Quick and easy thanks to store-bought dough
- Sweet homemade frosting with a hint of almond
- Topped with rainbow sprinkles for extra fun
- Perfect for parties, bake sales, or everyday treats
- Chocolate chip cookie bars with frosting that feel bakery-worthy
Ingredient Notes
- Use a high-quality refrigerated chocolate chip cookie dough for best flavor and texture—Pillsbury or Nestlé Toll House both work well.
- Softened butter ensures the frosting mixes smoothly without lumps.
- Almond extract adds a bakery-style twist to the frosting, but you can leave it out if preferred.
- Start with 1 tablespoon of heavy cream and add more if needed to reach your desired frosting consistency.
- Rainbow sprinkles add a festive finish—use jimmies for the best texture.
Before You Bake
Do I need to soften the cookie dough first?
Yes, letting the dough soften makes it easier to press evenly into the pan for a uniform cookie bar base.
Can I use homemade cookie dough instead of store-bought?
Absolutely! If you have a favorite chocolate chip cookie dough recipe, feel free to use it—just aim for about 16 oz of dough.
Does the cookie base need to be completely cool before frosting?
Yes, let it cool completely or the frosting will melt and slide off.
Easy Frosted Cookie Bars
Ingredients
- 1 (16 oz) package chocolate chip cookie dough, softened
- 6 tbsp salted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tbsp heavy cream (add more if needed for consistency)
- Rainbow sprinkles
Instructions
- Preheat the oven to 350°F and line an 8″ square pan with parchment paper.
- Press the softened cookie dough evenly into the bottom of the pan.
- Bake for 25–30 minutes, until golden brown and set in the center. Let cool completely.
- In a bowl, beat the butter until smooth and creamy. Add powdered sugar, cream, vanilla, and almond extract. Beat until smooth and spreadable.
- Lift the cookie slab out of the pan using the parchment and frost the top.
- Add rainbow sprinkles and slice into squares. Serve immediately or refrigerate for a firmer bar-style dessert.
FAQ
Can I freeze these chocolate chip cookie bars with frosting?
Yes, freeze them unfrosted or frosted in a single layer, then transfer to a freezer-safe container for up to 2 months.
How should I store leftover bars?
Store them in an airtight container in the fridge for a firmer texture, or at room temperature for a softer bite. Eat within 3–4 days.
What size pan should I use?
An 8-inch square pan works best for thick, bakery-style bars.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Adjust the bake time slightly as needed.
Can I skip the almond extract?
Yes, just use extra vanilla or a different flavor extract like butter or cake batter.
Sprinkle of Fun
Make these frosted cookie bars on a slow, no-plans kind of afternoon and turn it into a full-on throwback movie day. While the bars cool, queue up something fun and unexpected like Mannequin or Sixteen Candles, pour yourself a soda with extra ice, and let the frosting set while the credits roll. It’s the perfect way to enjoy something sweet—both on screen and on your plate.
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