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This chocolate chip cookie bars recipe is our family’s go-to Sunday night dessert! It’s your favorite cookie in bar-form, perfect with ice cream!
Our FAvorite Cookie in Bar Form!
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!
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 I can safely say EVERYONE in the family loves them.
WHY WE LOVE IT:
Ingredients
PREP TIME: 5 minutes COOK TIME: 25 minutes
- 2 cups packed light brown sugar – or dark brown sugar
- ¾ cup unsalted butter melted – or salted butter
- 2 eggs – room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour sifted – see How to Measure Flour
- 1 teaspoon salt – Reduce or omit if using salted butter.
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups chocolate chips – 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.
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Cookie Bars Recipe
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.
Video
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
Baked for 30 minutes and they still weren’t cooked all the way through. Not sure what happened
Hmmm… every oven bakes a little differently. Elevation/altitude can affect baking too, so not totally sure. Hopefully they still turned out leaving them in a bit longer.
These are great, my go to when I need to make something quickly for my Children or Grandchildren. In fact, I have a pan of them in the oven now!!! I get compliments on these from whomever tastes them, they are sooooo good! I have substituted white chocolate chips for a Grandson who likes white chocolate better and of course, they were yummy, too. Great recipe, try them, you won’t be disappointed.
Oh I’m so glad to hear these are a hit! Thanks for sharing!
Ended up baking these for 42 minutes to get dona at 350° in a 9×13 pan. At 26 minutes they were soupy yet. I think baking time needs adjusting. We’re good once baked but took way longer than stated.
Thanks for the feedback!!
made them in culinary, turned out amazing (plus we added twix crushed up)
Ooh I bet the addition of the Twix was delicious!
Love this recipe
It seems like it was for 8×8/ 9×9 pan last time I made it -has this been updated?
9x13too big !
Where’s the other directions?
Yes, the post has been updated to fit a 9×13. If you still would like to make it in an 8×8, you’d just need to half the recipe.
Would the cook time be shorter?
Yes, if you are halving the recipe, I’d start checking for doneness around 15 minutes.
Hi! Can I mix this by hand? I don’t have an electric mixer (it’s my first time baking) Thanks!
Yep! You absolutely can!
This has been my go-to chocolate chip cookie bar recipe for several years. I’ve tried others but always come back to this one. Just can’t get any better!
Do these have to be warmed up to enjoy? Am wondering if they get dry nwhen completely cool.
Would like to try this, as making actual cookies is time consuming ( I usually cut large recipes in half for this reason ).
Nope, you can eat them cool too. I like them both ways. They stay fresh for about 3 days on the counter. In fact, these freeze really great too so you can make them and freeze the extras for later. When ready to eat, just set them on the counter for a couple hours to thaw and they taste fresh as can be!
Made these for the 1st time for my family and my kids gobbled them up. Only thing I did different was I mixed in mini chocolate chips and they came out so soft and good.
Yum!! Love the mini chocolate chips. Thanks so much for sharing and I’m glad to hear they were a hit!
Just read , but will try 😊
Hope you enjoy the recipe!
Quick, easy and a crowd favorite
Thank you!! Definitely a favorite over here too. 🙂