Fudgy chocolate cookie bars with nuts and topped with a creamy chocolate frosting! Shape as footballs for game day, or slice and serve any day of the week!
Table of Contents
Why these Cookie Bars are Best
Let me first preface this with, if you hate nuts in your brownies and cookies, please keep reading. My family is normally very against me putting any kind of nut in our cookies and brownies, and yet, I LOVE them. The nuts and my family!
But these bars? Truly delicious.
I took my favorite chocolate chip cookie recipe, changed it up a little and added some cocoa.
- These cookie bars resulted in a chewy brownie-ish treat.
- Chock full of chocolate chips, walnuts and almonds.
- Decadent chocolate buttercream frosting on top!
How to make Frosted Chocolate Cookie Bars
These cookie bars make a big pan. Grab your 15x10x1-inch baking sheet for today’s cookies! Don’t worry, if you have leftovers they freeze very nicely!
- Make Cookie Dough.
- Press into cookie pan. Dough will be sticky, so dip your fingers in flour to help!
- Bake. Do not overbake! These bars will continue to cook after removing from oven.
- Cool and Frost. If cutting into squares, spread frosting over entire pan of cookies and frost!
You can hike up the fun factor and make footballs! I used a 2 1/2 inch oval cutter for these football shaped cookie bars. So easy.
Still want footballs, but you don’t have a cookie cutter? (or you don’t want a plateful of cookie scraps?) Cut your bars into squares. When you pipe on your frosting, it will still have the cute football appearance.
More Easy Dessert Recipes
- Chocolate Chocolate Chip Cookies
- Cookie Dough Dip
- Dark Chocolate Brownies
- Molten Lava Cake
- Chocolate Ganache Frosting
- Oreo Dip
Frosted Chocolate Nut Cookie Bars
For the cookie bars:
- 1 cup unsalted butter softened
- 1 ¾ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ⅓ cup dark chocolate usweetened cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups milk chocolate chips
- ½ cup chopped walnuts
- ½ cup sliced almonds
For the frosting:
- 1 cup unsalted butter softened
- 1 teaspoon almond extract
- ¼ cup dark chocolate unsweetened cocoa powder
- 3 cups powdered sugar
- 3 Tablespoons milk
- 4 ounce white chocolate bar melted, optional
- For the cookie bars, preheat oven to 375 degree F. Line a 15x10x1-inch baking sheet with parchment paper. Set aside.
- In a large mixing bowl, beat butter with brown sugar for 2-3 minutes until fully combined.
- Beat in vanilla and eggs. Add flour, cocoa, salt, baking soda, cinnamon and nutmeg. Blend completely. Fold in chocolate chips and nuts.
- Drop cookie dough onto parchment paper lined baking sheet. Using finger tips (dipped in flour) press cookie dough into pan evenly (dough will be sticky, so keep dipping those fingers in flour).
- Bake for 22-25 minutes. Do not overbake. Allow to cool completely in pan.
- Once cooled, cut cookie bars into desired shape, either squares or using a cookie cutter.
- For the frosting, beat butter for two minutes until soft and creamy. Add almond extract, cocoa, powdered sugar and 2 Tbsp milk. Beat for 3-4 minutes until light and fluffy, adding more milk if needed.
- Pipe frosting onto cookies. If desired, sprinkle with extra sliced almonds. Or, if making footballs, place melted white chocolate into a ziploc bag. Snip off the corner and pipe "laces" onto the cookies. ENJOY
- Store cookies in airtight container at room temperature.
- Freeze cookies in airtight container for up to 3 months. Thaw on counter overnight. ENJOY.