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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
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.
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
How to Make Cookie Bars
- PREP. Begin by greasing a 9-x-13-inch glass baking dish and setting it aside.
- 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.
- DRY INGREDIENTS. Gradually add flour, salt, baking powder and baking soda. Stir until well combined and pour into the prepared baking dish.
- BAKE. Sprinkle with chocolate chips and bake for 24–28 minutes. Let cool completely in the pan before cutting.
- SERVE. Serve warm and eat by themselves or with ice cream.
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)
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.
For more Bar Recipes
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 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
How do they do in a large sheet cake pan? I’m assuming you’d double the recipe you’d use for a 9 x 13 size. Will they cook in the middle without burning the edges? I’m wanting to try this today, but I just might do two cake pans just to be safe.
These look delish! I have a person question…Is your daughter’s name with a long E or short E? What is it short for? We are having a baby girl and thinking about the name Evelyn and calling her Evvy, but not sure how to spell the nickname.
thanks!
They are delish – you should try them!! As for the name, her real name is Eveline (ev-uh-line) and her nickname is Evie (Ee-vee). We LOVE the name. 🙂
I made the chocolate bars twice and they turned out like Kristi’s. Is there a trick?
I am in the same boat. I just made a batch and its like chocolate chip soup…way too much liquid. I think the ratio of flour to sugar to butter is off. Can you double check your recipe to see if you mis-typed something?
Just found these pinned on Pinterest and decided to make them. They turned out perfectly! I topped mine with chocolate chips, pecans and a few leftover toffee bits….yummy!
I just got done makin these but mine don’t look like the picture. Are they a greasy cookie bar? THey look so good on the picture!
These looks delicious!
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
These look amazing Kristyn! Definitely on my must-bake list!
Let me know if you try them – they are seriously our FAV!!! PS – It was great seeing you last night!! So glad I was able to come so I could see you gals one last time before we leave. 🙂
I might have to make these–immediately! They look wondderful.
I just stumbled across this on pinterest! Those cookie bars sound amazing!