Hot Chocolate Cookie Bars

Ingredients:

Cookies: 

Nonstick cooking spray, for greasing the pan

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

12 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs plus 1 yolk

1 tablespoon vanilla extract

1/2 cup milk chocolate chips

Buttercream: 

8 tablespoons unsalted butter, at room temperature

1 1/2 cups confectioners’ sugar

3/4 cup unsweetened cocoa powder

1 tablespoon vanilla 

1 to 3 tablespoons whole milk

1/4 cup mini marshmallows

Snowflake or any other sprinkles, for decorating

Cooking Method:

Preheat the oven to 350 degrees F. Line an 8-by-8-inch square baking pan with foil leaving a 2-inch overhang on two of the sides. Spray the foil with nonstick cooking spray. 

For the cookies: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl; set aside. Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce the speed to low and add the eggs, yolk, and vanilla extract and beat until combined. 

With the mixer running on low and working in batches, add the flour mixture to the butter mixture beating well in between each addition. Turn the mixer off and fold in the chocolate chips. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean and the cookies gently spring back when touched on the top, 20 to 22 minutes. Let cool in the pan completely, about 1 hour. 

For the buttercream: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce the speed to low and add the confectioners’ sugar and cocoa powder. Beat until just combined. Add the vanilla and the milk 1 tablespoon at a time until just combined, adding more milk as needed until the desired consistency has been reached.

Use the foil overhang to remove the cookies from the pan onto a cutting board or serving platter. Discard the foil. Spread the frosting evenly over the top of the cookies and sprinkle with the marshmallows and sprinkles. Cut into 16 squares. Store in an airtight container for up to 1 week.

Makes 16

Active Time: 20 minutes

Total Time: 1 hour 40 minutes (includes cooling time)

That’s all you need.