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Chocolate Chip Cookie Bars (aka Pan Chewies) are our family’s go-to Sunday Night Dessert! It’s your favorite cookie in bar-form, served hot. They’re perfect with ice cream!

If you love Chocolate Chip Cookies, then you’ll love these chewy chocolate chip cookie bars. They’re right up there with our Sugar Cookie Bars and Cake Mix Cookie Bars.

Chocolate chip cookie bars on a sheet of parchment paper.


Over the years, we’ve come to find some go-to desserts for family gatherings. It may be a long list now, but today’s recipe for Chocolate Chip Cookie Bars aka “Pan Chewies” is one of those deserts.

We’ve decided you really can’t beat Chocolate Chip Cookies in Bar form (go here for even more Cookie Bar Recipes).

We love these because:

  • SO easy. These are so simple and classic, we make them all the time.
  • Delicious. If you love cookies, then you will love these in bar form.
  • Great for gatherings. We love to make these for parties, holidays like Easter and Christmas and family outings.

We often serve them with Vanilla Ice Cream, and I can safely say EVERYONE in the family loves them.

Stirring dough for cookie bars with a rubber spatula in a bowl.

Ingredients

Just a few ingredients and steps are needed to make this chocolate chip cookie bars. Here are the ingredients needed to make the cookie dough:

  • butter
  • brown sugar
  • eggs
  • vanilla
  • flour
  • baking powder
  • baking soda
  • salt
  • semi-sweet chocolate chips or milk chocolate chips
  1. PREP. Begin by greasing a 9-x-13-inch glass baking dish and setting it aside.
  2. WET INGREDIENTS. In a medium bowl, combine brown sugar, butter, eggs and vanilla. Mix well with a wooden spoon or a mixer on the lowest setting.
  3. DRY INGREDIENTS. Gradually add flour, salt, baking powder and baking soda. Stir until well combined and pour into the prepared baking dish.
  4. BAKE. Sprinkle with chocolate chips and bake for 24–28 minutes. Let cool completely in the pan before cutting.
  5. SERVE. Serve warm and eat by themselves or with ice cream.
A pan of baked chocolate chip cookie bars.

Recipe Tips

Getting perfectly baked cookie bars:

  • Make sure your oven is preheated to 350 degrees before you put your bars in to avoid underbaking.
  • When you remove them from the oven you’ll be able to tell that they are done if they have a slightly dull surface that when you lightly touch it a slight imprint remains. The edges of the crust should also begin to harden and slightly pull away from the surface of the baking dish.
  • If your bars are undercooked, return them to bake in the oven immediately and check them for doneness at 5 minute intervals.

Variations

  • White Chocolate Chips + Butterscotch Chips
  • M&Ms – and we change these up with different M&Ms for the holidays
  • Chocolate Chips + Toffee Bits
  • Chocolate Chips + Chopped Nuts (Peanuts or Walnuts)
Cookie bar recipe cut up in a white baking dish.

Storage Tips

  • To STORE, just cover tightly with foil or saran wrap and store on the counter for up to 3 days.
  • To reheat, just place in microwave for a few minutes to make them gooey and warm.
    • Once cooked and cooled, you can FREEZE these cookie bars by placing a freezer-safe Ziploc bag and freezing for up to 2 months. Thaw overnight and reheat in the microwave.
Cut up cookie bars on a sheet of parchment paper.

For more Bar Recipes

4.93 from 89 votes

Cookie Bars Recipe

By: Lil’ Luna
Chocolate Chip Cookie Bars (aka Pan Chewies) are our family's go-to Sunday Night Dessert! It's your favorite cookie in bar-form, served hot. They're perfect with ice cream!
Servings: 15
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients 

  • 2 cups packed light brown sugar
  • ¾ cup unsalted butter melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • cups chocolate chips semisweet or milk

Instructions 

  • Preheat the oven to 350 degrees F. Grease a 9-x-13-inch glass baking dish and set aside.
  • In a medium bowl, combine brown sugar, butter, eggs and vanilla. Mix well with a wooden spoon.
  • Gradually add flour, salt, baking powder and baking soda. Stir until well combined and pour into the prepared baking dish.
  • Sprinkle with chocolate chips and bake for 24–28 minutes. Let cool completely in the pan before cutting.

Video

Notes

Make Ahead: Covered tightly with aluminum foil or plastic wrap, these will keep on the counter for up to 3 days. To reheat, just place in the microwave for 15 seconds to make them gooey and warm.
Variations: You can swap out the chocolate chips for a variety of other toppings to change up these bars. Here are some of our favorite combinations:
o White chocolate chips + butterscotch chips
o M&M’s (we love to use colored M&M’s for the different holidays!)
o Chocolate chips + toffee bits or peanut butter chips

Nutrition

Serving: 1bar, Calories: 354kcal, Carbohydrates: 54g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 49mg, Sodium: 204mg, Potassium: 95mg, Fiber: 1g, Sugar: 40g, Vitamin A: 356IU, Vitamin C: 0.1mg, Calcium: 65mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




249 Comments

  1. 4 stars
    Seemed a little too gooey. I did mix the chocolate chips in the batter instead of just putting them on top I wonder if that’s why?

    1. You could always leave them in the oven for a minute or two longer. Every oven bakes slightly different. They will set up a bit as they cool off too.

    1. I’d say put it back in the oven a bit longer. They cookie bars will set so if they are a little gooey in the center when they come out that’s fine. But they shouldn’t be wobbly when they come out.

  2. I used to all’s this recipe all the time. Even if you half it, like comments say, it’s still not the same recipe. I used to use one stick of butter and one cup of brown sugar. Could I have the old recipe?