soft red velvet cookie bars {and the perfect frosting}

one of my best girlfriends taught me how to make the best frosting i’ve ever had on a cookie.

and that was on a plain ole sugar cookie… it was amazing. i had never seen evaporated milk go into frosting and i will NEVER go back!

so, in the spirit of love, i combined a few recipes and subbed in some cream cheese to an already great frosting recipe to really make these sing. i LOVE them. my little boy can’t keep his hands off them!

note: i am on the fence usually about cream cheese frosting. i like it, but it can quickly go to “OVER BOARD” on the cream cheese flavor. this is the perfect compromise. a hint of cream cheese with out going all crazy on you… you’re welcome.

red velvet is perfect for valentines, and with this subtle cream cheese frosting, i was very happy with these cookie bars. they turned out super soft and chewy and would be perfect for a party or taking to neighbors {if you do that for valentines… hey, some do!}

red velvet cookie bars

Cookie:

1 box red velvet cake mix
1 stick 1/2 cup butter, softened,
2 eggs
1 teaspoon vanilla extract
1 cup chocolate chips

Frosting:

3 cups powdered sugar
1/8 cup butter, softened
1/8 cup cream cheese, softened
1-2 Tbs evaporated milk
1 tsp vanilla

What to do:

1. preheat oven to 350 degrees and spray a 9×9 square or round pan with cooking spray. {double recipe for a 9×13}
2. beat butter to soften until smooth then add cake mix, eggs, and vanilla. beat until smooth then add chocolate chips. {may use white here as well}
3. using a greased spatula, press cookie into the sprayed pan and bake at 350 for 20-25 minutes until a toothpick comes out clean {though with a hint of red}. cool completely.
4. while that cools, make the frosting. put the butter and cream cheese in the microwave for a few seconds to soften {or let sit at room temp} then beat with electric mixer until smooth.
5. add powdered sugar gradually until mixed in completely {will be almost dough consistency} then slowly add evaporated milk while beating on high until smooth and creamy as desired. once creamy to your liking, add vanilla.
6. spread on cooled cookies, drool, cut, serve, enjoy.

cookie recipe adapted from crazy for crust


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Meg

About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

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