Hot Cocoa-Frosted Sugar Cookie Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 bars
Soft-baked sugar cookie bars, covered in creamy hot cocoa frosting, marshmallows, and a drizzle of chocolate syrup!
  • 1 & ⅓ cup All Purpose Flour OR Better Batter Gluten Free Flour
  • 1 teaspoon Cornstarch
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Butter, softened to room temperature
  • ⅔ cup Granulated Sugar
  • 1 Large Egg
  • 2 teaspoons Vanilla Extract
  • ½ cup Butter, softened to room temperature
  • 1 ¼ cup Powdered Sugar
  • ½ cup Hot Cocoa Mix (the dry powder) (about 4 envelopes)
  • 1 teaspoon Milk (any variety)
  • ¼ teaspoon Salt
  • ⅓ cup Marshmallow Bits*
  • Chocolate Syrup (the kind from the squeeze bottle, such as Hershey’s or Trader Joes Midnight Moo), for drizzling
  2. Preheat oven to 350 degrees F. Prepare an 8x8-inch baking dish by lining with foil (leaving some overhang for easy removal), and spraying with nonstick cooking spray. Set aside.
  3. In a medium mixing bowl, whisk to combine Flour, Cornstarch, Baking Powder, Baking Soda, and Salt. Set aside.
  4. In a large mixing bowl, using an electric handheld mixer, cream together the Butter and Granulated Sugar, about 1-2 minutes, scraping down sides of bowl at any time as needed. Add Egg and Vanilla, and continue to beat another 1-2 minutes until very creamy.
  5. Pour dry ingredients into the bowl of wet ingredients, and using a large spoon or rubber spatula, stir by hand until just combined. Do not overmix.
  6. Spread cookie dough into prepared baking pan. Bake for 20-23 minutes, until lightly golden on the top.
  7. Place the pan on a wire rack, and cool completely before frosting.
  9. *Scrape down sides of bowl as needed during any of the following steps.
  10. In a large bowl, using an electric handheld mixer, beat the butter until very creamy, about 2 minutes.
  11. Add in Powdered Sugar, Hot Cocoa Mix Powder, Milk, and Salt. Beat on LOW for 1 minute, and then turn the mixer up to HIGH and beat for 3-4 minutes, until frosting is very creamy and fluffy.
  12. Frost cooled cookie bars.
  13. Sprinkle Marshmallow Bits over frosting. Use a sharp knife to carefully cut into bars, wiping knife off with a warm wet rag as needed between slices.
  14. Just before serving, drizzle chocolate sauce over frosted cookie bars.
  15. Cookie Bars keep best in the refrigerator, in a tightly sealed container, for up to 1 week.
  16. Makes 16 cookie bars.
*Many major stores, such as Target and Walmart, carry KRAFT Mallow Bits, which are smaller than mini marshmallows. They come in a container resembling grated parmesan cheese. Look for them near the hot cocoa.
Recipe by SunnySideUps | Living Life Sunny Side Ups at