Cookie Bars with Cookie Dough Frosting

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First of all, I love this basic cookie dough recipe. It has yet to fail on me and is SO delicious and completely goofproof. The cornstarch adds height to the bars, making them tall and puffy rather than short and squat like my last batch. According to readers, the last recipe produced a crumbly, dry dough -- this dough is very wet and sticky but produces a moist, fluffy bar. I'm sure if you give this another try (or a first try!) you'll be impressed by the difference.. I am! A second time is definitely a charm :)
from domestic rebel

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Ingredients

  • For Cookie Bars:
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1 cup mini milk chocolate chips
  • For Cookie Dough Frosting:
  • 1 stick butter, softened
  • 1 tsp vanilla extract
  • 1/3 cup brown sugar
  • 3 About 3 cups powdered sugar
  • 1 cup miniature chocolate chips

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line an 8x8" pan with foil, extending the sides over the edges of the pan. Mist lightly with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
3. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the mini chocolate chips in by hand with a wooden spoon.
4. Press the cookie dough into the prepared dish in an even layer. Bake for approx. 20 minutes or until golden brown, center is set, and a toothpick inserted near the center comes out mostly clean. Cool completely.
5. To prepare the frosting, in the bowl of a stand mixer, beat together the butter, vanilla and brown sugar until creamy. Gradually add the powdered sugar, about a cup at a time, until frosting is light and fluffy. You kind of want it on the softer side (think cookie dough!) rather than stiff icing. Stir in the miniature chocolate chips.
6. Spread the frosting evenly on top of the cooled cookie bars. Pop the bars in the fridge for about 10 minutes or so to set the frosting.
7. Cut into squares and serve! This recipe makes about 9 bars if you cut them larger, or about 12 on the smaller side (like what I did here). You can keep them fresh in the fridge for a couple days when covered.

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