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 brown sugar, butter, eggs, and vanilla. Mix well with a wooden spoon or a mixer on the lowest setting.
- 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.
- 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
I live in England and would love to make these please can you give me the recipe in grand? Many thanks
Can you just use the refrigerated dough, put it in a pan & bake it?
I’m sure that will work, but I’ve never tried it. We just love the homemade cookie dough so much better. 😉
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.
Yum! Yum! Yum! My only problem is that theyre very thin. Maybe I added too much chocolate…..But these are a keeper!
I made these last night &they were delicious!Thank you! I will make many more times! Yum
So happy to hear that Stephanie! Thanks for stopping by!!
Hi I just made these and they are a bit greasy. I followed the recipe exactly. I think the butter ratio is too much.
I’m sorry they were too greasy for you. Maybe next time minus a few Tablespoons. 😉
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?
Yes, we double it all the time and cook in a 9×13. 😉
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?
What size of pan did you use? The centers are a little more gooey but not real underdone. They’re more soft and chewy. 😉
Thanks so much! Way easier than making cookies 🙂
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. 😉