My husband is a sucker for sugar cookies. I, however, would much rather have a nice brownie (like these Chocolate Sugar Cookie Bars) over a sugar cookie on any given day.
I had just made a pan of our Sugar Cookie Bars (per my husband’s request) and started thinking about how good a chocolate sugar cookie would be – something thick, rich, and dense; something you could really sink your teeth into.
I then came across some Sugar Cookie Bars from Betty Crocker, and realized I was craving some type of bar, but I wanted something a little more rich and something with a lot of chocolate.
Top it with thick, fudgy icing and that is a sugar cookie I could get excited about.
So, I got to work. After a couple attempts, this was the end result. They are pretty much amazing. I love making this bar version of sugar cookies because it literally takes only a couple of minutes.
You just have to be sure to not overbake these, otherwise they might turn out a little dry.
Can I make these ahead of time and freeze them?
- Yes, these most definitely can be made ahead of time, and frozen. They are actually even more delicious slightly frozen in my opinion. I love cold desserts or bars and cookies, and this recipe is so yummy frozen.
- Once they are frosted, we don’t however, recommend reheating them to thaw them.
- To freeze and to thaw, we recommend placing the bars in an air tight storage container, and placing them in the fridge or on the counter 12 hours (or the night before) serving. They will be chilled, and delicious. Again, do not heat them, or the frosting will melt off and they will lost their texture.
Cautious of the bake time:
For this recipe, you do not want to over bake the cookie bottom. Just like a normal vanilla sugar cookie, they can overcook quickly, and end up a little dry. Be sure to keep an eye on them, and don’t let them over bake.
You can always add a little baking time, but you can’t take it away after the damage has been done. I even like these a little undercooked, then I set them on the counter to set up a little more. So yummy.
Add your favorite topping:
For these, I love to add sprinkles on top, however, you could easily add any favorite brownie or cookie toppings.
These would be delicious with:
- Crushed Candy Bars
- Crushed Oreo Cookies
- Peppermint Candy Cane Shavings (if over the holidays)
- Orange Sticks
- Orange Zest
- Sliced Strawberries
You can get creative and add any favorite brownie toppings, to really make it your own.
This is a perfect example of how your butter texture should be. It should be softened, but not completely melted. Mine was slightly melted, but it hardly effected them.
To soften your butter, we recommend letting it sit out on your counter for about an hour. If you are rushed and don’t have time to fully thaw it, we recommend cutting it into small squares (as shown above) and microwaving it for 7 seconds.
Whisk all the wet ingredients together, before adding the dry, to prevent lumps. This will keep the bars fluffy and delicious.
Bake the bars, but again you will want to be cautious of the bake time. They can dry out quickly if you let them stay in longer than they should.
I am a huge chocolate frosting lover. The secret to your frosting, is again, the butter. You want it softened, not melted or firm.
Spread your frosting across the bars. If you are a big frosting lover, you can also double your frosting. I prefer my frosting thick.
Add your sprinkles. I love the look of the rainbow sprinkles on these bars to add a pop of color, but again, you could top them with any candy, sprinkle, or drizzle you prefer.
Cut them into squares and serve. I love these with a scoop of chocolate, strawberry, or vanilla ice cream.
What could I replace the sour cream with in these Chocolate Sugar Cookie Bars?
I know what you are thinking, sour cream in brownies? The answer is yes. It makes them so moist and delicious.
However, if you are looking for a healthier alternative, plain Greek yogurt will work great. I prefer the sour cream because it bakes a little better, the the plain Greek yogurt will also work. We don’t recommend regular yogurt, just Greek yogurt. It has a similar texture and flavor or sour cream, so it makes the best replacement.
How should I store leftovers?
If you have any of these bars leftover (if you eat the whole pan, I really don’t blame you) we recommend covering them with a lid, or placing them in an airtight container. They will be good on the shelf or counter for about two to three days before they begin to get dry.
I also love to freeze them, or place them in the refrigerator. I also love eating them cold. I highly recommend trying them cold.
Watch How To Make A Favorite chocolatey Dessert, Here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
These Lunch Lady Peanut Butter Bars taste like the real deal. If you know, you know. Watch how simple and delicious they are to make, here:
Looking for more Chocolate desserts? here are a few of our favorite:
- Copycat Wendy’s Chocolate Frosty
- Pumpkin Chocolate Chip Bread
- Banana Chocolate Chip Cookies
- Frozen Chocolate and Peanut Butter Banana Bites
- Chocolate Cherry Chunk Brownies
- Congo Bars
Chocolate Sugar Cookie Bars Recipe
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 2 teaspoons vanilla
- ¼ cup sour cream (could also substitute plain Greek yogurt)
- 2 cups flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- ¼ cup milk
- 2 teaspoons vanilla
- 3 Tablespoons cocoa
- 2-3 cups powdered sugar
- ⅓ cup sprinkles (optional topping)
- Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking pan (or spray with non-stick cooking spray).
- In a large bowl, beat together the butter, brown sugar, and sugar. Add in the egg, vanilla, and sour cream and mix until completely incorporated.
- Add in the flour, cocoa powder, baking powder, baking soda, and salt and mix well.
- Stir together the flour, cocoa powder, baking powder, and salt. Press the dough into the prepared pan (I had to use my hands to press the thick dough all the way to the edges of the pan) and bake for 13-14 minutes (be sure not to over bake or they will become dry).
- While waiting for the bars to cool, make your frosting by mixing all ingredients together in a bowl until smooth (I used a hand mixer). Add more powdered sugar or milk until you reach desired consistency and spread on top of cooled bars.
- If desired, top frosting with sprinkles.
- 9×13-inch Baking Pan
- Large Bowl
- Mixing Bowl