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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.
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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 24โ€“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 youโ€™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 90 votes

Cookie Bars

By: Lil’ Luna
Chocolate chip cookie bars are our family's go-to Sunday night dessert! It's your favorite cookie in bar-form, perfect with ice cream!
Servings: 15
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients 

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

Instructions 

  • Preheat the oven to 350ยฐF. 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 24โ€“28 minutes. Let cool completely in the pan before cutting.

Video

Notes

The bars are done when they 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.
Store the dough wrapped in plastic and refrigerate for 1-2 days or freeze for up to 3 months. Thaw, if needed, press into the pan and bake.
Store cookie bars in an airtight container for 3-4 days or in a freezer Ziploc for 2-3 months.

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.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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!

So Easy & So Yummy

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4.93 from 90 votes (39 ratings without comment)

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Recipe Rating




252 Comments

  1. Cathie says:

    I live in England and would love to make these please can you give me the recipe in grand? Many thanks

  2. Dottie says:

    Can you just use the refrigerated dough, put it in a pan & bake it?

    1. Lil' Luna says:

      I’m sure that will work, but I’ve never tried it. We just love the homemade cookie dough so much better. ๐Ÿ˜‰

  3. Cassie says:

    This did not turn out. I checked it out at 20 min and it was completely liquid still. I put it in for over 40 minutes and it still was runny and not done. Not sure what I did wrong.

  4. Baking Queen says:

    5 stars
    Yum! Yum! Yum! My only problem is that theyre very thin. Maybe I added too much chocolate…..But these are a keeper!

  5. Stephanie says:

    5 stars
    I made these last night &they were delicious!Thank you! I will make many more times! Yum

    1. Lil' Luna says:

      So happy to hear that Stephanie! Thanks for stopping by!!

  6. Brenda says:

    Hi I just made these and they are a bit greasy. I followed the recipe exactly. I think the butter ratio is too much.

    1. Lil' Luna says:

      I’m sorry they were too greasy for you. Maybe next time minus a few Tablespoons. ๐Ÿ˜‰

  7. Lori says:

    Hello!
    I’m looking forward to making (and eating!) your chocolate chip cookie bars. Can the recipe be simply doubled for a 9 X 13 pan?

    1. Lil' Luna says:

      Yes, we double it all the time and cook in a 9×13. ๐Ÿ˜‰

  8. Vini says:

    Hi!! Tried this today as we’ve never had cookie bars before. Tasted good….but is the centre supposed to be slightly underdone? Is that the way it always is?

    1. Lil' Luna says:

      What size of pan did you use? The centers are a little more gooey but not real underdone. They’re more soft and chewy. ๐Ÿ˜‰

  9. SandyBB says:

    Thanks so much! Way easier than making cookies ๐Ÿ™‚

    1. Lil' Luna says:

      I agree! We made them last night again with the DelightFUL chocolate chips that are filled with caramel. Definitely a new favorite way to make them. ๐Ÿ˜‰