Chocolate Chip Cookie Bars with Cookie Dough Frosting: A Redo, pt 2!

cookiebar2Sometimes I make mistakes.

Mistakes liiiiike dyeing my gorgeous, perfectly golden blonde hair to theeeee most atrocious shade of purple imaginable and thus having to spend MONTHS to get it back to that luxurious shade of blonde.

Mistakes like eating half of a whole pie a couple nights ago because it was the day after Christmas and therefore, calories were nonexistent from the day-after-a-holiday-calorie-rule. #nottrue

Mistakes like accidentally over-drafting my bank account because I was too lazy to check but too eager to buy a new stack of books.

Mistakes like creating a very popular recipe on the interwebs for looking great but coming together.. not so great.

Ever since I posted my Chocolate Chip Cookie Bars with Cookie Dough Frosting, it’s been one of my top recipes on the blog. However, it’s also been the one most people complain about having problems with — and that ain’t cool, bro.

While I strive to make sure every recipe of mine is perfect before it goes to publish, sometimes I make stupid human mistakes and mess a thing or two up and don’t realize it until later (or at all, like in this case).

DSC_0046As I sat, oblivious to the problems people were having with this recipe, I kept getting comment after comment, email after email about readers having issues. In turn, I kind of felt like a bad friend–giving you a recipe that looks SO promising but is really crappy (like a cute handbag whose straps break in a week–lame and heartbreaking, man).

Soooo I tweaked this recipe so we could be friends again. And so we could all enjoy delicious cookie bars with cookie dough frosting like we are perfect people who never make mistakes and then have to correct them on the internet. Or whatever.

DSC_0042Chocolate Chip Cookie Bars with Cookie Dough FrostingΒ *cookie bars adapted from THIS recipe; inspired by THESE bars

Chocolate Chip Cookie Bars with Cookie Dough Frosting: A Redo, pt 2!
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 12
All your favorite flavors of freshly baked cookies in an easy bar with a scrumptious frosting!
  • For Cookie Bars:
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 1 cup mini milk chocolate chips
  • For Cookie Dough Frosting:
  • 1 stick butter, softened
  • 1 tsp vanilla extract
  • ⅓ cup brown sugar
  • About 3 cups powdered sugar
  • Milk (as needed)
  • 1 cup miniature chocolate chips
  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, so if you need to add milk, do so now, about a Tablespoon at a time. 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.


DSC_0041First 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 πŸ™‚

Have a wonderful New Year’s Day!

xo, Hayley

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  1. Deeee-lightful! Happy New Year friend!

  2. For the record, I never complained. Oh wait – I never tried it.

  3. Ugh…that whole noteatingcrapcauseitsanewyearnewbeginning thinig just went waaaaaay out the window. DANG YOU HAILEY and your delicious all the things!!!
    Also…you know…thanks.

  4. I have to second Kelly…these are totally blowing my eat-healthy-workout-more-tone-up goals. But I’m sure every bite will make it worth it! I haven’t tried the first recipe, but I will surely give this revised recipe a try. πŸ™‚

  5. they look amazing Hayley – the second time around! And the first time around! I love going back and tweaking old recipes too! I can NEVER EVER get enough cookie dough!!!! And cookie dough frosting is what dreams are made of. πŸ™‚ Happy new year girl!

  6. I’m all over this!! I have a few recipes I should remake…

  7. Why is my frosting turning out like a dough?? What did I do … πŸ™

    • Hi Chelsea! The goal is to have thick frosting very similar to a cookie dough, not like a cake frosting. As long as it tastes good, it’s okay that it’s thick! However, if you’d like, you can always try thinning it out slightly with a Tablespoon of milk at a time.

  8. You missing another very important ingredient, the milk in the frosting! Your frosting will never turn out gooey like the picture without adding the milk to moisten the mix! If the pictures that you use shows gooey frosting the recipe should include all of the ingredients!

  9. It’s annoying that the original post is somewhat completely different that this one you have posted! I mean you don’t even have some of the same ingredients in both. I tried and they turned out pretty bad. Disappointed is an understatement.

  10. Do I have to use cornstarch? I like them thinner.

  11. Wanted to share a variation I did that turned out well….
    I doubled the recipe because I didn’t have an 8×8 pan. Kept all ingredients the same, but doubled, except I used
    *1 1/2 cups of chocolate chips and 1 cup of peanut butter chips instead of 2 c of chocolate chips.
    Then, I spread the bars into a 13×10 pan.
    *I had left over dough which I turned it into cookies. My left over dough made a dozen and a half cookies.
    Cookies and bar were family pleasers!

  12. These look ahhh-mazing. I need to try them asap! Thanks for sharing.

  13. these were delicious and super soft! thank you soo much!

  14. Caitlynn Borden says:

    I just made the frosting for my little brothers birthday cake (he requested chocolate cake with cookie dough frosting – I will let you know how that combo tastes) the frosting is amazing! Thank you so much for sharing πŸ™‚

  15. hiya! i just tried these and they’re really amazing! But I find them a bit on the sweet side, especially the frosting. Is there some way too change it without losing too much of the original?

    • Hi Joey, glad to hear you liked them! They ARE sweet, and there isn’t a real good way around it except to decrease the amount of powdered sugar (which I find makes it REALLY sweet anyways). You could always try adding in less p.sugar and some flour to make it more thick like cookie dough–but of course, it’d be thicker and thus less spreadable. It’s a change in consistency, and would be less sweet, but still would taste AHMAZING.

  16. These look delicious! I made the bars and am getting ready to make the frosting, but I have a question first. I am out of butter (used the last of it on the bars) but I do have margarine sticks and butter flavor Crisco. Would either or a mix of both work instead of the butter?

    • Hi Angie! Sorry I didn’t see this comment until now! Hopefully whatever you chose to use worked for you. I would have suggested margarine sticks as a first option, but using Crisco would have worked, too! Let me know what you used and if you liked the end product!

      • No problem about not seeing my question right away! I knew I might have to wait for the answer. πŸ™‚ I held off on making the frosting until I could go to the store so I ended up using butter after all. The only change I made to either recipe was cut the powdered sugar down to 2 cups instead of 3 and everything was so delicious!! The frosting is perfect for these bars. Thanks for the recipe!

  17. The cookie bars are fantastic. Personally the frosting is too sweet for me. But overall fantastic!

  18. So yummy! This was the perfect rainy day goodie for my son and I today πŸ™‚ Something about rainy days always makes me want to bake. Thanks!


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