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These Chocolate Chip Cookie Bars are chewy, delicious and full of chocolate goodness. They are so easy to make and there is plenty to share!
These chocolate chip cookie bars are the perfect solution to a chocolate chip cookie craving but not enough time. It’s one big chocolate chip cookie that you can cut into squares. It’s the perfect way to feed a crowd and its quick and easy.
This recipe was sent to me by a blog reader named Jenny. She said the trick to these yummy bars is to not overcook them, in fact you want to slightly undercook them. It makes them nice and ooey gooey. Three sticks of butter also help with that ooey gooeyness. And the addition of a scoop of vanilla ice cream on top while they are still warm is pretty amazing and one of my favorite desserts. Trust me, I know this from personal experience. If you are a fan of Pizookies, you are going to love it.
You can also bake them a little longer and they will be more like a cookie bar and not as ooey and gooey. (which is what I did) But if you are a fan of chewy chocolate chip cookies under bake them a bit.
Ingredients Needed
- Butter. Yes, this recipe uses 3 sticks of butter but it makes a big pan full!
- Flour. I use unbleached all purpose flour
- Sugar. Both white sugar and brown sugar.
- Chocolate Chips. I love using a combo of white chocolate and milk chocolate but use semi-sweet chocolate chips too.
- Eggs. I use large eggs.
- Vanilla Extract
- Baking Soda and Salt
How to Make Chocolate Chip Cookie Bars
- Preheat oven to 375 F. Lightly spray a half size sheet pan (18”X13”) with cooking spray
- Cream together butter and sugar with the paddle attachment in a stand mixer or with an electric hand mixer.
- Add in eggs and vanilla.
- Combine dry ingredients and add in to batter and stir just until flour is incorporated.
- Add in chips and mix until just combined.
- Spread cookie dough in the prepared pan.
- Cook for 15- 20 mins. The trick with these s to not over cook. Cook until the top of the cookies are slightly brown and a little puffed up. In the photos below I cooked mine a little longer and the edges got more well done.
- Allow to cool before cutting-about 1 hour.
Tips for Making Chocolate Chip Cookie Bars
- Allow the cookie bars to cool completely before cutting for a the cleanest cut.
- Bars are best kept at room temperature. Transfer the chocolate chip cookie bars to an airtight container and store them on the countertop for up to 5 days.
- To give them a freshly baked taste, reheat them in the microwave for 10-15 seconds.
Frequently Asked Questions
Definitely, just use a cookie scoop and bake them on a parchment lined baking sheet.
You can use two 9 x 13″ pans instead of one half sheet pan which measures 18 x 13″, the cookies will be slightly thinner.
To freeze the unbaked dough :
Place the dough in a zippered freezer bag.
When ready to bake, allow the dough to thaw overnight in the refrigerator.
Press thawed dough into a greased half sheet pan and bake. Dough can be frozen for up to 2 months.
To freeze the baked cookie bars:
Allow the bars to cool completely.
Cut into squares.
Place in an airtight container and freeze.
Allow to thaw at room temperature before eating.
Baked cookie bars can be frozen for up to a month.
Flavor Variations:
- Add in 1 – 1 1/2 cups of chopped nuts such as pecans or walnuts.
- Change up your chocolate chip flavors using dark chocolate, semi sweet, mint or butterscotch.
- Add in one cup mini marshmallows.
- Swirl one cup of peanut butter into dough.
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Chocolate Chip Cookie Bars
Ingredients
- 1 1/2 cups butter
- 1 ¼ cups white sugar
- 1 ¼ cups brown sugar
- 3 eggs
- 3 tsp. vanilla
- 3 1/3 cups flour 3 cups and 6 tbs
- 1 ½ tsp. baking soda
- 1 ½ tsp. salt
- 1 1/2 cups white chocolate chips
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat oven to 375. Lightly spray a jelly roll/half size sheet pan (18”X13”) with Pam.
- Cream together butter and sugar.
- Add in eggs and vanilla.
- Combine dry ingredients and add in to batter.
- Add in chips and mix until just combined.
- Spread in prepared pan.
- Cook for 15- 20 mins. Trick is to not over cook. Cook until the top of the cookies are slightly brown and a little puffed up.
- Allow to cool before cutting-about 1 hour.
Tips & Notes:
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Nutrition Facts:
Originally shared February 26, 2015
Megan says
Have you tried freezing these bars? I need to make a treat that can travel well, and I wondered about freezing these to transport so they’d taste fresher when I serve them. They sound yummy!
Leigh Anne says
I haven’t frozen them but I would think they would freeze just fine.
Jen says
Hi Leigh Anne,
Did you bake your cookie bars for 15 minutes or did they need closer to 20 minutes? I don’t want to overbake them!. Thanks, Jen
Leigh Anne says
It was about 15 minutes but it will depend on your oven. Just watch them and don’t let them get too brown.