Description
These Festive Cookie Bars are a delightful holiday treat featuring a soft, buttery base studded with mini chocolate chips and topped with a creamy vanilla buttercream frosting adorned with colorful holiday sprinkles. Perfect for parties and celebrations, they combine classic cookie flavors with festive flair in an easy-to-make 9×13 pan format.
Ingredients
Scale
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 to 3 tablespoons milk
- 2 teaspoons vanilla extract
- 1/2 cup holiday sprinkles
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together 1 cup of softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and salt evenly throughout the flour.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring gently until just combined—avoid overmixing to keep the bars tender.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips until they are evenly dispersed throughout the dough for chocolaty bursts in every bite.
- Press Dough and Bake: Press the cookie dough evenly into the prepared baking pan to create a flat surface. Bake in the preheated oven for 22 to 25 minutes, or until the bars are golden on the edges and set in the center.
- Cool: Allow the cookie bars to cool completely in the pan on a wire rack to ensure the frosting does not melt when applied.
- Make Frosting: Beat 1 cup of softened butter in a bowl until smooth and creamy. Gradually add the powdered sugar, beating continuously. Add 2 to 3 tablespoons of milk and vanilla extract, and beat the mixture until it becomes fluffy and spreadable.
- Frost and Decorate: Spread the frosting evenly over the cooled cookie bars using a spatula. Sprinkle the top with festive holiday sprinkles for a colorful, festive touch. Slice the bars into 16 equal pieces and serve.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugars.
- Do not overbake the bars to keep them soft and chewy rather than hard.
- Store leftover cookie bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can substitute mini chocolate chips with other mix-ins like chopped nuts or candies for variety.
- If desired, adjust milk quantity in frosting to achieve your preferred consistency.
