Description
Deliciously rich and vibrant Red Velvet Cookie Bars featuring a moist cocoa-infused batter studded with creamy white chocolate chips and topped with luscious cream cheese frosting. Perfect for gatherings and dessert tables, these bars combine the classic flavors of red velvet cake with the convenient, handheld form of cookie bars.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Add-ins and Topping
- 1 cup white chocolate chips
- 1 cup cream cheese frosting, for topping (store-bought or homemade)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well mixed. Set this mixture aside.
- Cream Butter and Sugars: Using an electric mixer, beat the softened unsalted butter with granulated sugar and brown sugar in a large bowl until the mixture is creamy and smooth.
- Add Eggs: Add the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure full incorporation.
- Mix in Coloring and Flavor: Stir in the red food coloring and vanilla extract until the batter is evenly colored and fragrant.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the bars tender.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter, ensuring they are evenly distributed.
- Transfer Batter to Pan: Pour the batter into the prepared 9×13-inch pan and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the baking pan from the oven and let the cookie bars cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely.
- Frost and Serve: Once fully cooled, spread the cream cheese frosting over the top of the bars. Cut into squares or bars and serve.
Notes
- Use full-fat cream cheese frosting for a rich complement to the bars.
- Ensure butter is softened to room temperature for easier mixing and better texture.
- Do not overmix the batter after adding dry ingredients to keep bars tender.
- If you prefer, you can make your own cream cheese frosting using cream cheese, butter, powdered sugar, and vanilla extract.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
