These Chocolate Chip Cookie Bars are soft, chewy chocolate chip cookies in bar form! They’re easy to slice and only take 30 minutes to make.
Here are some more chewy dessert bars you’ll love: Pecan Pie Bars, Seven Layer Magic Bars Recipe, and Cranberry Bliss Bars.
When you want chocolate chip cookies but don’t want to deal with scooping out the dough, these Chocolate Chip Cookie Bars are the perfect solution!
They’re made just like Mom’s chocolate chip cookies, but you’ll press the dough in a baking dish or small sheet pan and bake until golden on the outside and chewy on the inside.
Serve a warm, gooey slice with a big old scoop of vanilla ice cream on top, or bring them to your next party or potluck.
Why we love these cookie bars:
- Easier than cookies: No scooping out the dough. Just press into a pan, bake, and slice!
- Ready in 30 minutes: You can make a batch of these bars in half an hour for when those cookie cravings strike.
- Customizable: Swap out the chocolate chips or mix in nuts. The options are endless!
Chocolate Chip Cookie Bars Ingredients:
- Unsalted butter: Use unsalted so you can control the salt in the recipe, or if using salted omit the added salt.
- Sugars: White sugar produces crisp edges, while brown sugar adds a caramel flavor and keeps the centers nice and chewy!
- Eggs: Bind everything together and help the bars rise just slightly.
- Vanilla extract: Use real vanilla if you can for the best flavor.
- All-purpose flour: You can swap up to half for whole wheat flour.
- Baking soda: helps the bars rise and gives a golden crust.
- Chocolate chips: Use semi-sweet for a classic taste, or swap in dark, milk, or even white chocolate.
How to make Chocolate Chip Cookie Bars:
These Chocolate Chip Cookie Bars are the lazy way to make the iconic cookie! For the full list of instructions, check the recipe card below.
- In a large bowl, cream the butter and sugars until light and fluffy.
- Add the eggs and vanilla and mix until smooth.
- Mix in the flour, salt, and baking soda until just combined.
- Fold in the chocolate chips (or any mix-ins you like).
- Press the dough evenly into the prepared pan.
- Bake until the edges are golden and the center looks mostly set.
Variations and Substitutions
- Chocolate chips: Use dark, milk, white chocolate, or a mix. Chopped chocolate bars or chunks work just as well as chips.
- Add-ins: Add toffee bits, dried fruit, chopped nuts, or mini marshmallows to change up the texture and flavor.
- Sea salt spin: Sprinkle a little flaky sea salt on top of the bars right when they come out of the oven for a salty spin!
How to store Chocolate Chip Cookie Bars:
Once the bars are completely cool, pop them into an airtight container. They’ll stay fresh on the counter for up to 4 days.
If you need them to last longer, freeze them for up to 3 months. Make sure to layer them with parchment to keep them from sticking!
More dessert bars you’ll love:
- Nanaimo Bars — a Canadian classic!
- Caramel Nut Bars — sweet and salty.
- Soft Sugar Cookie Bars — for when you don’t want to roll them!
- Butter Tart Squares — a Canadian favorite turned bar form.
Chocolate Chip Cookie Bars
written by Ashley Fehr
Ingredients
- 1¼ cups unsalted butter (room temperature)
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour (390 grams — either weigh the flour or fluff and spoon into a cup)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-2 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a 9×13" pan with foil or parchment (optional but helps with easy removal).
- In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugars.
- Add in the eggs and vanilla extract and beat until smooth.
- Add the flour, salt, and baking soda and beat on low speed until combined. Stir in chocolate chips with a wooden spoon or spatula — you can eyeball it and add as much as you like.
- Press the dough into the prepared pan in an even layer (if it's sticky, you can place a piece of plastic wrap over the top to help). Bake for 25-35 minutes, just until golden at the edges and almost set through the center. They don't need to be completely set as they will continue to set as they cool.
- Let the cookies cool in the pan for 20 minutes before removing to slice or cool completely.
Notes
Nutrition Information
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