Slow Cooker Frosted Chocolate Chip Cookie Bars

Delicious Frosted Chocolate Chip Cookie Bar Recipe easily made in the slow cooker then topped with a rich and creamy buttercream frosting…

Actually using your slow cooker to make cookie bars is a really great idea.

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.

Enjoy!

Slow Cooker Frosted Chocolate Chip Cookie Bars

By: Joanie Zisk

Prep: 15 minutes mins

Cook: 2 hours hrs 30 minutes mins

Total: 2 hours hrs 45 minutes mins

Servings: 6 people

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Delicious Frosted Chocolate Chip Cookie Bars easily made in the slow cooker then topped with a rich and creamy buttercream frosting…

Ingredients 

• ▢ 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

FROSTING

• ▢ 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)

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Instructions 

• 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.