Ingredients:
For the cookie bars:
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt
- 1 2/3 cup all-purpose flour
- 1 tablespoon milk
For the cream cheese filling:
- 2 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Directions:
- Preheat the oven to 350°F and line a 8 x 8 baking pan with parchment paper and set aside. (In my opinion, it's helpful to lightly spritz the 8 x 8 pan before laying the parchment paper on top, simply to keep it in place for spreading the batter later.)
- Using a stand mixer fixed with the paddle attachment, beat the butter and sugar together until just combined. Add in the egg, milk, vanilla, and almond extract and beat well.
- Scrape down the sides of the bowl and add the salt and flour, beating for about 1 minute.
- Transfer the cookie dough to your prepared pan, spreading all the way to the edges and smoothing out the top. Don’t worry too much about it being perfectly smooth, because it will soon be covered in frosting!
- Bake the bars for 20 to 30 minutes. (I checked at 20, but needed all 30.) You’ll want to take them out when the edges are golden brown, but the center of the bar is still gooey.
Frosting directions:
- Place the room temperature butter and cream cheese in a stand mixer (or hand mixer is fine!) and beat well. Add the powdered sugar, milk, vanilla extract, and salt and beat until light and fluffy, about 3 minutes.
- Once the cookie bars are cooled, spread the frosting in an even layer over the cooled cookie bars. Sprinkle with your favorite sprinkles, cut into 16 squares, and enjoy!
*www.bromabakery.com