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A slice of Frosted Chocolate Chip Cookie Bar with rainbow sprinkles on a small plate
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5 from 4 votes

Slow Cooker Frosted Chocolate Chip Cookie Bars

Delicious Frosted Chocolate Chip Cookie Bars easily made in the slow cooker then topped with a rich and creamy buttercream frosting...
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Dessert
Servings: 6 people
Author: Joanie Zisk

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)

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.