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This chocolate chip cookie bars recipe is our family’s go-to Sunday night dessert! It’s your favorite cookie in bar-form, perfect with ice cream!
Our FAvorite Cookie in Bar Form!
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!
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 I can safely say EVERYONE in the family loves them.
WHY WE LOVE IT:
Ingredients
PREP TIME: 5 minutes COOK TIME: 25 minutes
- 2 cups packed light brown sugar – or dark brown sugar
- ¾ cup unsalted butter melted – or salted butter
- 2 eggs – room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour sifted – see How to Measure Flour
- 1 teaspoon salt – Reduce or omit if using salted butter.
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups chocolate chips – 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 2 cups brown sugar, ¾ cup butter, 2 eggs, and 2 teaspoons vanilla. Mix well with a wooden spoon or a mixer on the lowest setting.
- Gradually add 2 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, and ¼ teaspoon baking soda. Stir until well combined and pour into the prepared baking dish.
- BAKE. Sprinkle with 1½ cups 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.
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°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.
Video
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
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. 😉