My recipe inspiration usually comes to me while running. It’s the only time, besides sleeping, where my thoughts can be alone without the chaos and noise of my children. While I was running last week, I spent the whole time trying to figure out how I could make cookie dough frosted bars all starting with the same basic dough. I wanted to make it as easy as possible. Of course you don’t want frosting with raw egg in it so that would have to be added only to the bars. But what about the whole adding the wet ingredients before the dry ingredients when baking? After some experimenting I found that for these bars, it didn’t make a whole lot of difference when I added the wet ingredients. They were a success!
The name that explains these best is “Chocolate Chip Cookie Dough Frosted Chocolate Chip Cookie Bars”. But holy cow that’s way, way too long for anyone to say. So Chocolate Chip Cookie Dough² Bars was the next best option.
It all starts with the same batter. The dough will be dry at first but add just enough milk for the batter to pull away from the sides and form a dough.
Set aside 1 1/2 cups of the batter to make the frosting and continue making the bars in the same bowl. In order for the cookies to puff up and not be rock hard, add one egg and some baking soda. I added some regular chocolate chips but you could use chocolate chip chunks or mini chocolate chips.
Spread into a pan and bake until golden brown.
While the bars are baking make the frosting. With the 1 1/2 cups of batter that you reserved add some milk and mix it in well! I like mine on the thick side but you could definitely thin it out for a smoother consistency. Fold in some mini chocolate chips. They’re the best for frosting and not as bulky as traditional chocolate chips.
Cut into bars and enjoy!
|Chocolate Chip Cookie Dough Squared Bars|| |
- 1 cup unsalted butter, room temperature
- 1½ cups brown sugar
- 2 teaspoons vanilla extract
- 2½ cups flour
- ¾ teaspoon salt
- 2 Tablespoons milk
- 1 egg
- ¼ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 2-4 Tablespoons milk
- ¾ cup mini chocolate chips
- Preheat oven to 350 degrees. Line a 9x9 inch baking pan with aluminum foil and spray lightly with cooking spray.
- In a stand mixer, cream the butter, brown sugar, and vanilla. Add the flour and salt and mix to combine. Add about 2 Tablespoons milk. You want to add just enough so that the dough comes together. Beat well.
- Take 1½ cups of the batter and set aside in a medium bowl for the frosting later.
- For the Cookie Bars: With the remaining dough, add the egg and baking soda and mix until combined thoroughly. Stir in the chocolate chips gently.
- Spoon batter into the prepared pan and bake for 18-20 minutes or until top begins to brown. Remove and cool completely.
- For the frosting: While the bars are baking finish making the frosting. The batter is stiff at this point so you want to add milk until your desired consistency. Start with 2 tablespoons of milk and add until you like it. I stir in the milk by hand in a bowl but if you wanted to use a mixer you could. Once it's to the consistency that you like, fold in the mini chocolate chips. Keep frosting at room temperature until bars are done cooling.
- Frost cooled bars. If you like the frosting thick like I do you may have to work to gently disperse it on the bars. Cut into squares and enjoy.