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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!

Chocolate chip cookie bars recipe 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 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:

  • Just mix and bake. These are so simple and classic, we make them all the time.
  • For cookie lovers. 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 because they feed a crowd!
Flour measured on a kitchen counter.

Ingredients

  • 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).
  1. PREP. Begin by greasing a 9×13-inch glass baking dish and setting it aside or Line the Pan with Parchment Paper.
  2. 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.
  3. 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.
  4. SERVE. Serve warm and eat by themselves or with ice cream.
Cookie bars recipe cut up in a white baking dish.

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4.93 from 90 votes

Cookie Bars Recipe

By: Lil’ Luna
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!
Servings: 15
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

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
  • 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

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.

Recipe FAQ

Store the cookie dough?

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.

How to store cookie bars?

Cookie bars can be stored in an airtight container for 3-4 days or in a freezer Ziploc for 2-3 months

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” 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!

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4.93 from 90 votes (39 ratings without comment)

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252 Comments

  1. Roxanne onorato says:

    Made these today. Turned into a fallen, greasy mess. We r at 9000 ft. So that probably had something to do with it. Might try again at a lower altitude.

    1. Kristyn Merkley says:

      Oh. I am so sorry 🙁 That probably does. I know you need to cook longer with higher altitude. Hope you try again 🙂

  2. GBChelle says:

    Did you mix by hand or use a hand/stand mixer

    1. Kristyn Merkley says:

      I just mix these by hand 🙂 They are our favorite go-to!! Hope you try them!

  3. Sarah says:

    5 stars
    I have made a lot of cookie bar or “congo” type bars. These are hands down the best ever!!!!!

    1. Kristyn Merkley says:

      Yay!! Thank you for saying that!! I am so glad you think so 🙂

  4. Jeanne says:

    Made these with my daughter yesterday and I honestly don’t think I’ll ever make regular cookies again! These are so easy and so soft and chewy. We’ll definitely be making these for a long time!!!

    1. Kristyn Merkley says:

      Awe, thank you so much!! These are our favorite! I am so glad you think so, too!

  5. Melissa says:

    Hello. You didn’t say if the brown sugar was supposed to be packed when measuring or not.

    1. Kristyn Merkley says:

      I always just press it down a little. It doesn’t have to be completely packed down, just give it a little press 🙂 Enjoy!

  6. Sara says:

    So I thought I halved this recipe and used the whole batch amount of butter!! Came out of the oven, tasted it and cried. But as my husband and I stared at it with sad and heavy hearts while I went to dump it in the trash he said, “what if we added oats?” So I stopped.. I smooshed up the baked bars and added a hand full of quick cooking oats, a sprinkle of old fashioned oats, mixed in a bit more brown sugar and whole milk so it resembled wet oats and back in the oven it went for another 20 mins.

    Out came heaven.

    My question is…… how many servings is this? I came back to the recipe to find out to no avail. The pan is empty.????

    1. Kristyn Merkley says:

      LOL! Way to go to your hubby! That sounds great! I do not know the amount of servings. I guess it just depends on how big or small you cut them. Thanks for sharing what you did!

  7. Dina says:

    Delicious! Next time I make these I’m going to try to use white and brown sugar! Family wasn’t to keen on the molasses taste but I thought they were yum! ❤️

    1. Kristyn Merkley says:

      Yay! Thank you so much for giving them a try! Glad you liked them!

  8. Dina says:

    They’re in the oven right now—and smell heavenly! ????

    1. Kristyn Merkley says:

      I’m so glad! Thank you for trying them!

  9. Kirti Yadav says:

    5 stars
    These cookies with those chocolate chips are soooo delicious. I love those chocolate chips and its so easy to make.

    1. Lil' Luna says:

      Very easy!! Thanks for stopping by!!

  10. Neidi says:

    For how many portions is this recipe?

    1. Lil' Luna says:

      Depending on how big you cut them, you could get at least a dozen. We usually double the recipe and put in a 9×13, because everyone loves them! Hope that helps and hope you like them!