Over the years, we’ve come to find some go-to desserts for family gatherings and these cookie bars are at the top of the list! In fact, they’ve actually been nicknamed “Pan Chewies” ever since we were little kids.
We’ve decided you really can’t beat Chocolate Chip Cookies in bar form. You get all the delicious flavor of your favorite cookie, but it’s ready in only one batch! Our kids especially love whipping these up for family game nights. There are plenty of crispy edges to enjoy and enough gooey centers to make everyone happy.
We often serve them with Vanilla Ice Cream, and we can safely say EVERYONE in the family loves them.
Why we think you’ll love it:
Cookie Bars Ingredients
- Packed light brown sugar (2 cups): Adds deep caramel flavor and keeps the bars moist and chewy.
- Unsalted butter, melted (¾ cup): Makes mixing easy and gives rich, fudgy texture.
- Eggs (2): Bind the dough and set into soft, sturdy bars.
- Vanilla extract (2 teaspoons): Rounds out the sweetness and enhances the chocolate.
- All-purpose flour, sifted (2 cups): Provides structure while keeping the crumb tender.
- Salt (1 teaspoon): Balances sweetness and sharpens flavor.
- Baking powder (1 teaspoon): Helps the bars rise slightly so they are not dense.
- Baking soda (¼ teaspoon): Works with brown sugar for lift and a soft bite.
- Chocolate chips, semisweet or milk (1½ cups): Sprinkled on top, they melt into pools of chocolate for a pretty, tasty finish. Milk or semi-sweet chocolate chips. Or try dark chocolate chips, white chocolate chips, butterscotch chips, M&Ms, toffee bits, flaky sea salt, or chopped nuts (peanuts, pecans, or walnuts).
How to Make Cookie Bars
PREP. Begin by greasing a 9×13-inch glass baking dish and setting it aside or Line the Pan with Parchment Paper.
BATTER. In a medium bowl, combine 2 cups brown sugar, ¾ cup butter, 2 eggs, and 2 teaspoons vanilla. Mix well with a wooden spoon or a mixer on the lowest setting.
- Gradually add 2 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, and ¼ teaspoon baking soda. Stir until well combined and pour into the prepared baking dish.
BAKE. Sprinkle with 1½ cups chocolate chips and bake for 24–28 minutes. Let cool completely in the pan before cutting.
- The bars will have a slightly dull surface and the edges of the crust should also begin to harden and slightly pull away from the surface of the baking dish.
- If the center is undercooked, return them to bake in the oven immediately and check them for doneness at 5 minute intervals.
SERVE. Serve warm and eat by themselves or with ice cream.
Fun Variations to Try
- Cookies and Cream
- Stir in 1 cup chopped Oreos and ½ cup milk chocolate chips.
- Sprinkle ½ cup white chocolate chips on top.
- Peanut Butter Cup
- Reduce butter to ⅔ cup and add ⅓ cup creamy peanut butter to the wet ingredients.
- Fold in 1 cup chopped mini peanut butter cups and ½ cup peanut butter chips.
- S’mores Night
- Stir in 1 cup chopped graham crackers and ½ cup milk chocolate chips.
- Sprinkle 1 cup mini marshmallows on top for the last 5 to 8 minutes of baking so they toast but do not burn.
- Coconut Almond Joy
- Stir in ¾ cup sweetened shredded coconut, ½ cup chopped almonds, and ½ cup milk chocolate chips.
- Sprinkle a little extra coconut on top.
Kristyn’s Recipe Tips
- Line the pan with parchment for easy removal and neat slices.
- Do not over mix once the flour goes in, stir just until combined.
- Let cool completely in the pan, then lift out and cut with a sharp knife for clean edges.
Chocolate Chip Cookie Bars
Video
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
- 1½ cups chocolate chips, semisweet or milk
Instructions
- Preheat the oven to 350°F. Grease a 9×13-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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The dough can be made ahead of time and refrigerated for 1-2 days or frozen for up to 3 months. Thaw, if needed, press into the pan and bake.
Cookie bars can be stored in an airtight container for 3-4 days or in a freezer Ziploc for 2-3 months
Thank you for posting free recipes for all of us home bakers to try. I appreciate the time put into this post and video – very helpful. I followed the written recipe (no mixer) but only sprinkled about 1 cup chocolate chips on top – just my preference. At 24 min. it was a little jiggly so I left it in for about 4 more min and it was perfectly crisp around the edges and the right amount of gooey goodness in the middle. So yummy! Can’t wait to serve with vanilla ice cream! Thanks again!
Thank you so much for the kind words! I’m glad the recipe and video were helpful, and your adjustments sound perfect.
I love this recipe because it is so easy to make and is a big hit with a crowd. I like that you can easily keep all of these ingredients on hand and when you are in a pinch can make this recipe.
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?
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.
Why did you change this recipe???
We are constantly retesting and updating the recipes to have our favorite/best version of our recipes.
I ended up putting in oven an extra 15 minutes. I mixed in chocolate chips the first time and thought that was why they were under done. Nope. Didn’t mix them in this time and still not cooked through. Might do 375 next time too…
Is it supposed to be wobbly (jello like) after getting it out of the oven? 😵💫
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.
I ended up putting in oven an extra 15 minutes. I mixed in chocolate chips the first time and thought that was why they were under done. Nope. Didn’t mix them in this time and still not cooked through. Might do 375 next time too…
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?