Valentine’s Day Chocolate Sugar Cookie Bars
These Chocolate Sugar Cookie Bars are the most delicious Valentine’s Day dessert you’ll enjoy with the ones you love most this year! The cookie bars are so rich and chocolatey while the buttercream is smooth and sweet making them the perfect combination of flavors to enjoy this Valentine’s Day. This recipe is super easy to follow and so much fun to make.
How To Make Valentine’s Day Chocolate Sugar Cookie Bars
Step 1: Prepare the Royal Icing Transfers (Optional)
If you want to add these cute designs on top of your cookie bars, royal icing transfers are a fun touch! :) These need to dry for 24 hours, so make them the day before baking. Feel free to get creative with the designs you want to create!
In a mixing bowl, whisk together confectioner’s sugar, meringue powder, and water until smooth.
Divide the icing into separate bowls and mix in your desired gel food colors.
Transfer each color to a piping bag.
Print or draw a template for your decorations, place a sheet of parchment paper over it, and pipe your designs.
Let the designs air dry for 24 hours before carefully peeling them off the parchment paper. Here’s the template I used!
Step 2: Make the Chocolate Sugar Cookie Bars
Preheat the oven to 350°F and grease a 9” x 13” baking pan. Line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy (about 3 minutes).
Add eggs and vanilla extract, then mix until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing until a smooth dough forms.
Fold in Valentine’s sprinkles for a festive touch.
Press the dough evenly into the prepared baking pan and bake for 30-35 minutes.
Let the cookie bars cool completely before decorating.
Step 3: Make the Vanilla Buttercream
In a bowl, beat the butter until smooth.
Add confectioner’s sugar, vanilla extract, and salt, mixing until light and fluffy.
Gradually add heavy cream (1 tablespoon at a time) until the buttercream reaches your desired consistency.
If desired, mix in a few drops of purple food gel for a soft Valentine’s Day hue.
Step 4: Assemble & Decorate
Once the cookie bars are completely cool, pipe buttercream swirls on top using a star tip.
Sprinkle with Valentine’s-themed sprinkles.
Carefully place the royal icing transfers on top for extra decoration.
Slice into squares and enjoy!
How to Store Valentine’s Day Chocolate Sugar Cookie Bars
To keep these cookie bars fresh:
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in a sealed container for up to 1 week. Let them come to room temperature before serving.
Freezer: Wrap individual bars in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
Recipe Tips
Use high-quality cocoa powder for the best chocolate flavor.
Chill the buttercream before piping if it’s too soft.
Let the bars cool completely before decorating to prevent the frosting from melting.
Test doneness by inserting a toothpick into the center—if it comes out clean, they’re ready!
Recipe Variations
Different Frosting Flavors: Try a chocolate buttercream or strawberry-flavored frosting for a twist!
Sprinkle Fun: Use heart-shaped sprinkles or gold accents for an elegant look.
Drizzle with Chocolate: Melt white or dark chocolate and drizzle it over the bars for extra richness.
More Valentine’s Day Recipes You Might Enjoy!
Valentine’s Day Red Velvet Cheesecake Bars
Heart Shaped Hostess Cupcake Cookies
Chocolate Cream Puffs With Strawberry Whipped Cream
Snoopy Valentine’s Day Designed Sponge Cake
Valentine’s Day Spritz Cookies
Valentine’s Day Sugar Cookie Bars
Valentine’s Day Cream Puffs
Chocolate Chunk Blondies
Valentine’s Day Chocolate Sugar Cookie Bars
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12
servings30
minutes30
minutesKeep the screen of your device on.
Ingredients
- Royal Icing Transfers
2 cups confectioner’s sugar
1 1/2 Tbsp. meringue powder
3 1/2 Tbsp. water
food dye (gel, not liquid)
- Chocolate Sugar Cookie Bars
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 cup unsalted butter, softened
2 cups granulated sugar
2 egg + 2 egg yolks, room temperature
2 1/2 tsp. vanilla extract
- Vanilla Buttercream
1/2 cup unsalted butter, room temperature
3 cups confectioner’s sugar
4 -5Tbsp. heavy cream
1/2 tsp. vanilla extract
1/4 tsp. salt
1 -2drops purple food gel (optional)
Directions
- The royal icing transfers are optional as decoration but if you decide to make them they need to set for 24 hours so this will be the first thing you prepare the day before making this recipe. To make them, whisk together the confectioner’s sugar, meringue powder and water 1 Tbsp. at a time until you have a smooth icing. It shouldn’t be too thin, but shouldn’t be so thick that it’s hard to mix.
- little bit at a time, dye every color icing you need then place each color into a piping bag.
- Print out the template above, or use your choice of stencils and place it onto a cookie sheet with parchment paper over the cookie sheet. Pipe your designs by tracing the stencils on top of the parchment paper. Once you’ve finished piping, these will need to sit out at room temperature for 24 hours to set before you can remove them from the parchment paper.
- Chocolate Sugar Cookie Bars
- Preheat the oven to 350 degrees and lightly grease and line a 9″ x 13″ pan with parchment paper with enough hanging over the sides for an easy release later. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large bowl with an electric mixer, or in the bowl of a stand mixer, cream together the butter and the sugar. Beat this until light and fluffy, about 3 minutes. Add the eggs and vanilla.
- Add the dry ingredients to the wet and continue to mix until a smooth, fluffy dough forms. Be sure to scrape down the sides of the bowl with a silicone spatula to ensure that everything is combining evenly. Fold in the sprinkles.
- Transfer the dough to the prepared pan and spread it out evenly. Bake for 30-35 minutes.
- Allow the cookie bars to cool completely before decorating.
- Vanilla Buttercream
- To make the buttercream, cream the butter together with an electric mixer or in the owl of a stand mixer fit with the paddle attachment until smooth. Add the confectioner’s sugar, vanilla and salt. Gradually add one tablespoon of heavy cream at a time until the buttercream starts to come together. Use a silicone spatula to scrape the sides and bottom of the bowl as you mix. Add a few drops of your desired color food gel.
- Once the cookie bars are cooled completely, use a star tip to pipe swirls of buttercream evenly on top. Add sprinkles to the top them carefully place your royal icing transfers on top.
- Slice into even squares and enjoy!
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