Delicious Frosted Chocolate Chip Cookie Bar Recipe easily made in the slow cooker then topped with a rich and creamy buttercream frosting...
I truly have been making one meal after another in my slow cooker but this is the first time I've ever baked cookie bars in one.
I've made desserts in slow cookers before. Fruit crumbles and bread puddings are so easy, but I wanted to see what would happen if I made up a chocolate chip cookie dough batter, spooned it into the slow cooker bowl and "baked" it.
It was a huge success!
Truthfully, these aren't really cookies- they're actually cookie bars and they couldn't be easier to make.
Actually using your slow cooker to make cookie bars is a really great idea.
Who wouldn't want to free up oven space by using this alternative method of baking?
Or, what if your oven is broken? You can still have dessert, a slow cooker comes to the rescue.
These bars are super easy to make, you just mix up the cookie dough batter, spoon it into your foil-lined slow cooker bowl and walk away. They're done in a little over 2 hours.
These cookie bars are buttery and chewy. They're full of chocolate chunks and will disappear if they are left unattended - that's a promise!
I made a simple buttercream frosting to spread over the top. An easy recipe and so delicious too.
Slow Cooker Frosted Chocolate Chip Cookie Bars
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup butter, softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1/2 cup butter, softened
- 1 1/2 cup powdered sugar, sifted
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Sprinkles (optional)
- Combine flour, baking soda, salt and cinnamon in a small bowl.
- Beat butter in a large mixing bowl for 30 seconds. Add the granulated sugar and the brown sugar to the bowl and mix well.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- Gradually beat in the flour mixture.
- Stir in the chocolate chips.
- Line the bowl of the 7-quart slow cooker with aluminum foil (this will make the bars easier to get out). Spread a little melted butter over the foil.
- Spoon the cookie dough on top of the foil and evenly spread out the batter.
- Cover and bake on high for 2-3 hours (mine takes 2.5 hours).
- Remove the bowl of the slow cooker and place on a wire rack to cool for 20 minutes.
- Carefully grab both ends of the foil and lift out of the slow cooker bowl.
- Place on a large cutting board to cool completely.
- Slice into squares.
- FOR THE FROSTING
- Beat butter for a few minutes with a mixer with a paddle attachment on medium speed.
- Add the powdered sugar and turn on the mixer on the lowest speed to blend.
- Once sugar has been incorporated with the butter, increase the speed of the mixer to medium and add in the vanilla extract and the cream. Beat for 2 minutes.
- If the frosting needs to be thinner, add 1/2 teaspoon more of milk until you've reached your desired consistency.
- Spread the frosting over each of the cookie bar squares and top with sprinkles if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.