Easy and fudgy dark chocolate sugar cookie bars topped with super fluffy and rich chocolate buttercream. This post is sponsored by Eagle Brand Milk, but as always, all thoughts and opinions are my own. Thank you for supporting the brands that make Buuck Farms Bakery possible.
These Dark Chocolate Sugar Cookie Bars are a new favorite in our house. They’re thick and fudgy like a brownie, but chewy like a good sugar cookie, and of course that silky chocolate buttercream doesn’t hurt the situation. And thanks to Eagle Brand’s Sweetened Condensed Milk, the ingredient list is minimal, and I’d bet you already have everything you need. Let’s make them!
How to Make Dark Chocolate Sugar Cookie Bars
Make the Cookie Bars
In a medium stock pot, add the chocolate chips, butter, and sweetened condensed milk. Heat over medium, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool for 2-3 minutes.
Once the chocolate has cooled a bit, whisk in the vanilla and egg. Whisk quickly so that the heat of the chocolate doesn’t begin to cook the egg. Add the flour, baking soda, and salt and fold together gently until no streaks of flour remain.
Line a 9″ square baking pan with parchment paper and press the chocolate sugar cookie dough into the pan into an even layer. Chill the dough for 30 minutes or up to overnight. Once ready to bake, preheat the oven to 350 and bake for 18-20 minutes. The middle might look a little under baked, but will continue to set up as the cookie bars cool.
Make the Chocolate Buttercream
In a double boiler, or a glass bowl over a small pot with some water, melt the chocolate chips until smooth. Remove from heat and let cool for 10 minutes. Meanwhile, in the bowl of a stand mixer with the paddle attachment, beat the butter for 10 minutes, scraping down the bottom and sides of the bowl as needed. Once butter has lightened in color and is smooth and fluffy, slowly pour in the melted chocolate. Mix for another 3 minutes. Add the vanilla and mix to combine.
Add the powdered sugar 1 C at a time, mixing for 3 minutes on low after each addition. Add the heavy cream 1 TBSP at a time until you reach your desired consistency. Use a rubber spatula to do a final mix and get out any air bubbles. Spread the buttercream onto the cooled sugar cookie bars. Serve them just like that, or top with sprinkles or some chocolate shavings.
*For extra clean slices, wipe off your knife between each cut.
Dark Chocolate Sugar Cookie Bars
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 16 Bars
- Category: Cookies
Description
Thick and fudgy dark chocolate sugar cookie bars topped with fluffy chocolate buttercream.
Ingredients
For the Dark Chocolate Sugar Cookie Bars
- 14 oz Can Eagle Brand Sweetened Condensed Milk
- 3 TBSP Salted Butter
- 2 ½ C Dark Chocolate Chips (72% Cocoa)
- 1 Lg Egg, at room temperature
- 1 tsp Pure Vanilla Extract
- Pinch of Salt
- 1 tsp Baking Soda
- 2 C All Purpose Flour
For the Chocolate Buttercream
- 1 C Dark Chocolate Chips (72% Cocoa)
- 1 C Unsalted Butter, at room temperature
- 1 tsp Pure Vanilla Extract
- 2 C Powdered Sugar
- 2–4 TBSP Heavy Cream, at room temperature
Instructions
For the Dark Chocolate Sugar Cookie Bars
- In a medium stock pot, add the chocolate chips, butter, and sweetened condensed milk. Heat over medium, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool for 2-3 minutes.
- Whisk in the vanilla and egg until smooth.
- Fold in the baking soda, flour, and salt until no streaks of flour remain.
- Press the dough into a 9” square baking pan lined with parchment paper and chill for 30 minutes.
- Preheat the oven to 350 and bake for 18-20 minutes. The center might look a bit underdone, but that’s ok, it will set up the rest of the way while it cools.
- Let bars cool completely while you prepare the buttercream.
For the Chocolate Buttercream
- In a double boiler, or a glass bowl over a small pot with some water, melt the chocolate chips until smooth. Remove from heat and let cool for 10 minutes.
- Meanwhile, in the bowl of a stand mixer with the paddle attachment, beat the butter for 10 minutes, scraping down the bottom and sides of the bowl as needed.
- Once butter has lightened in color and is smooth and fluffy, slowly pour in the melted chocolate. Mix for another 3 minutes.
- Add the vanilla. Mix to combine.
- Add the powdered sugar 1 C at a time, mixing for 3 minutes on low after each addition.
- Add the heavy cream 1 TBSP at a time until you reach your desired consistency.
- Use a rubber spatula to do a final mix and get out any air bubbles.
- Spread the buttercream onto the cooled sugar cookie bars.
- Slice and serve.
- Optional – top with sprinkles or chocolate shavings.
If you loved the recipe for these Dark Chocolate Sugar Cookie Bars, be sure to check out some of my other recipes like my Blueberry Muffin Cookies, or my Bakery Style S’mores Cookies.
Soooo gooood!!! Was incredibly chewy and the frosting was a perfect pairing not too sweet.. just PERFECTION!!
Hey Madison! So glad you loved this recipe! It’s definitely a favorite of ours too!
This is so delicious! Perfect chocolate fix that is not too sweet. Thanks for the recipe!
Hey Ana! So glad you loved this recipe!