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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.
Hello! I just found your site and love it! The picture of your daughter is so cute! I had a question about the recipe please. My cookie bar did not taste quite as good. The dough did not taste very good and I was wondering if you could advise me in what I might have done wrong? I cant remember if I used unslated or salted butter, could that have an impact? Thank you!
Oh, thank you!! I always use unsalted butter and I take my eggs out beforehand, when I know I’m baking. Make sure your ingredients are fresh. Those are the tips I know. Hopefully, they’ll come out next time! Let me know!
Can Yu convert me the ingredients in grams pls!
I have a BBQ I am attending next week,and these are going to be perfect!
These are perfect for that!! Thank you for giving this recipe a try! Have fun!
A little part of me hates you because I ate half the pan, however a huge part of me loves you for introducing this delectable treat into my life !!!!! IT’S SOOOOOOOOO GOOD OMG!!!!!!
LOL..don’t hate me 🙂 Glad you like them!! It’s one of our go-to desserts! Thanks so much for trying them!
Can’y wait to try all of them. they really look good.
They are our favorite!! Hope you like them, as much as we do! Thanks!!
Oh my goodness these chocolate chip cookie bars are fabulous!
YES, they are:) I’m glad you think so!! Thanks for sharing!
I make these exactly according to the recipe, but I bake it in a cupcake pan. I started doing this 2 years ago when I first found the recipe. These make the best soft chewy chocolate chip cookie “cakes” ever. People ask me to make these all the time. One batch makes 11 or 12 cookies, but the baking time is less: 10-15 minutes until golden brown round the edges. Let sit in the pan for a minute or two when you remove it and don’t forget to spray the cupcake pan with cooking spray!
Oh, that sounds so yummy!! I’ll have to try it as a cookie “cake”. Thanks so much for sharing your change!!
I tried your recipie and got a mess. I followed it word for word and the middle is a mushy puddle and the outside is squishy and too greasy to eat. I’ve read other reviews that had issues but could find a fix. Do you have any idea??
I’m not really sure what could have gone wrong? I do know that all ovens are different…some take longer, while others cook faster, so the time is shortened. Maybe try cooking a little longer? Leave in there for 30 minutes and maybe every minute or two after that, check it. Hope that helps! I’m sorry it was a mess!
I want these right NOW!!!!!!
LOL!! I know what you mean…they are the best and the perfect go-to dessert!!
Should these be kept in the fridge?
We don’t, but if there are leftovers we just cover with Saran Wrap. 😉