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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.
I have these in the oven now….my home smells amazing and brought my hubby out of his snoring slumber lumbering into the kitchen. 🙂 I doubled the recipe to take some to my coworkers..and they look amazing…mine weren’t greasy at all…make sure your melted butter is completely cooled…and make sure your using real butter not margarine ..just a thought …mine turned out beautiful..hope there’s some left for my Coworkers..
LOL!! I hope the co-workers loved them too!! 😀
I just made these, they came out wonderful!
Can you add m&m’s to it?
Don’t see why not – I think they’d be a GREAT addition! 😀
Awesome! I was gonna add the pink, red, and white m&m’s for valentines day. This is so easy and fun!
That’s perfect! I’m doing adding the Valentine M&Ms to my Chocolate Oat bars to make them a little more festive too.;)
I just made them with the m&m’s and they look delicious! They will be put to the test tomorrow. Thank you so much for sharing this really easy recipe
Curious what everyone thought… hope you guys liked them!!
Hi I am 11 years old. And I love to bake !!!! This was soooo good. I loved it
Hi Hailey! I’m so glad you love to bake and that you loved these!! Hope you can try more of my recipes. Most are very simple and very delicious. 🙂
OMGGG!!! this was the best thing ever. The flavour is a combination of a brownie and chocolate chip cookies! I was just wondering how this would turn out if you tripled the recipe (because some recipe just don’t turn out good when you)?
Hmmmm, not sure. I’ve only doubled it before and put it in a 9×13. I think maybe tripling I would put it in an 11×14, and I think they’d turn out fine. 🙂
Also, have you ever tried making the dough at night, leaving it in the fridge overnight, and then cooking it in the morning?
Unfortunately, I’ve never tried that before. :/
Just made these last night for my two boys (three if you count my husband!) and they LOVED them. So simple and so good. Thanks so much for posting this! A great recipe for those of us who are baking “challenged”!
So glad your family liked them, Amanda. They are very easy and one of those go-to desserts my family makes at least once a month. 😉 Thank you for stopping by!
Hi! For your cookie bar recipes, how many servings is it suppose to be?
This is made in a 9×9 and makes about 9 servings. 🙂
The recipe says 9×13 dish. Are we supposed to use a 9×9?
Hi! We’ve updated this recipe since that comment, so it is a 9×13 now. 🙂
I tried these a few days ago and mine were really greasy. I used 1 cup of sifted flour and I think it should have been 1 cup of flour, sifted. Can you advise if you sifted then measured or measured then sifted.
Hi Betsy… you are correct. It’s suppose to say 1 cup flour, sifted. I will change the recipe now. 🙂
Making these for the 2nd time with white whole wheat flour I ground myself! The first time I put them in the small pampered chef bar pan & that was a big mistake! It overflowed all inside my oven & my kids were devastated. DH & I sent them to bed sad & we, being the good parents that we are, ate what we could from the middle before soaking the crust off the stone bar pan. Yes. It was ThAT good. This time it’s in the oven in a regulation pan. We love it.
YAY! SO glad you love it and sorry for the mess it made the first time. Hopefully the second batch turns out better. 🙂
My hubby asked for a cookie cake for his birthday. These were even better than the traditional cookies cakes I’ve made before. Thank goodness it makes a 9×9. Leftovers would be dangerous.
Comments like yours make my day! So glad you guys liked the recipe as much as we do!! Happy Birthday to your hubby! 😀