Can I Freeze Chocolate Chip Cookie Bars
- December 27, 2021
These extra soft and chewy chocolate chip cookie bars are incredibly easy to make.We’re talking the softest, chewiest, thickest chocolate chip cookies to ever come out of my oven.So they’re homemade soft and chewy chocolate chip cookies, only easier to prepare.If you’ve tried my beloved chewy chocolate chip cookies, you’re already familiar with the ease of this recipe.Cornstarch gives the cookie bars that ultra soft consistency we all know and love.One batch of these chocolate chip cookie bars fits perfectly into a 9-inch square pan.I love using this size of pan because it yields a nice, manageable batch– about 16 super thick bars.If you want a larger batch, double the recipe and bake the bars in a 9×13 inch pan.Baker’s Tip: I like to line my baking pans with aluminum foil or parchment paper.This way, you can lift the entire cookie bar mass out then easily cut into squares.Homemade chocolate chip cookie bars freeze beautifully so they’re a great make-ahead dessert option.Follow these instructions and no one will know they aren’t freshly baked the day you serve them:.If you lined your baking pan with aluminum foil or parchment paper, simply pull the slab of bars out of the pan, place onto a cutting board, and cut into squares.Thaw bars overnight in the refrigerator and bring to room temperature before serving. .
Chocolate Chip Cookie Bars
These soft and chewy chocolate chip cookie bars mix up in minutes in just one bowl for the perfect sweet treat!Chocolate chip cookie bars are one of my favourite quick and easy treats to whip up.For chocolate chip cookie bars, they’re done if the top is completely golden brown, and they are just barely starting to pull away from the edges of the pan.You should let them cool completely, then slice them into bars, and freeze them in a large ziplock bag or an airtight container for up to 3 months.I like to line the baking dish with foil or parchment paper, leaving an overhang, before pressing the cookie dough into the pan. .
Chocolate Chip Cookie Bars Recipe
They must be chewy, but not crisp, sweet yet also a smidge salty, but making individual drop cookies can be time consuming.Tips and Tricks for Making Chocolate Chip Cookie Bars.Keep these few things in mind and you’ll end up with perfect bar cookies every time.Beating the butter-sugar-egg mixture until it resembles fluffy peanut butter leaves your cookies with a slightly crisp exterior.Below I suggest just a few ways you can mix the recipe up for greater variety in your cookie baking repertoire.I add a cup of chopped walnuts to my chocolate chip bar cookies.Sprinkle the top of the dough with 1/2 teaspoon of sea salt just before baking for even more sweet and salty flavor.As tempting as gooey cookies sound, you need the center to set in order to cut them into bars with even lines.Dragging the knife tears the cookies, which results in jagged edges.Transfer the chocolate chip cookie bars to an airtight container and store them on the countertop for up to 5 days.Wrap the frozen dough in a layer of plastic film or foil and return it to the freezer.Leave the sheet of cooled, baked cookie dough whole or cut it into bars. .
Salted Caramel Chocolate Chip Cookie Bars (Video)
Salted Caramel Chocolate Chip Cookie Bars are the latter treat variety.Instead Shelly focuses on eating dessert first, sharing dozens of tantalizing treat recipes, with a section on her favorite family meals at the end.From the moment I opened the book and perused the pages, I knew this would be the first recipe I would try.These Salted Caramel Chocolate Chip Cookies Bars are not the only winner in this book.I love all the tips Shelly adds for fool-proof baking and the stunning photos that show the final desserts in all their glory.You can find The Cookies & Cups Cookbook on Amazon and in bookstores across the country.Check the Recipe Card Below for Instructions on How to Make Salted Caramel Chocolate Chip Cookie Bars!1 teaspoon flaked sea salt Instructions Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with foil and liberally coat with nonstick cooking spray.In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes.Press half of the cookie dough into the bottom of the prepared baking dish.In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels.Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps.Sprinkle with sea salt flakes and allow the bars to cool completely.
Easy Chocolate Chip Cookie Bars
I don’t know the exact answer, but perhaps because with five kids and all their friends, it’s far easier to back a pan of cookies and slice ’em up than to hand scoop them all!These easy chocolate chip cookie bars have become quite famous among our friends and family.They’re perfectly gooey in the middle, it’s almost like an entire pan of the center of a chocolate chip cookie.They’re a staple in every Christmas cookie plate my mom makes, and are always the first to go.Combine dry ingredients – flour, salt and baking soda in a medium bowl and set aside Combine wet ingredients – beat butter, white sugar, brown sugar, vanilla and eggs until combined Mix – gradually add flour mixture to wet ingredients and beat until just combined Fold – chocolate chips into dough Spread – into the bottom of a greased 9×13″ pan Bake – for 18-22 mins at 350 degrees if using a metal pan, and 30-38 at 325 mins if using a glass or ceramic pan Top – with flaked salt, if desired Cool & cut – let cool complete and cut into squares.How long do I bake chocolate chip cookie bars?However, you could halve the recipe and easily make it in an 8×8 pan if you prefer.When my mom makes them for cookie platters or large groups, she cuts them smaller, getting 18 or even up to 24 bars total out of the pan.You can store the bars in an airtight container at room temperature for 3-5 days. .
How to Freeze Cookies
—Kathy Harding, Richmond, Missouri Go to Recipe Freezing Tip: Chill dough in refrigerator until firm.Dried cherries, crunchy nuts, bits of orange, white chocolate—there's a lot to love in this cookie!Coconut macaroons with sweetened condensed milk instead of egg whites are my version of a recipe my mom loved.—Bernice Martinoni, Petaluma, California Go to Recipe I save my snowdrop cookies for special occasions.Jeweled Thumbprints When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me.The crispy golden brown cookies stole the show.—Jenet Cattar, Neptune Beach, Florida.—Darlene Brenden, Salem, Oregon Go to Recipe This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious!—Cathy Lennon, Newport, Tennessee Go to Recipe White baking chips and macadamia nuts are a fantastic duo in these buttery cookies.—Adela Srinivasan, Parker, Colorado Go to Recipe Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies.I usually use heart-shaped cutters, but I've also left them uncut and filled with pink marshmallow creme.—Kelly Ward, Stratford, Ontario.—Joan Sarge, Asheville, North Carolina Go to Recipe My husband loves the creamy richness of eggnog, so I add it to the dough and buttercream icing in these cookies.Taste of Home Hungarian Walnut Cookies As a child, I always looked forward to eating these goodies at Christmastime.—Sharon Kurtz, Emmaus, Pennsylvania Go to Recipe As a child, I always looked forward to eating these goodies at Christmastime.—Judi Dexheimer, Sturgeon Bay, Wisconsin Go to Recipe Everyone gets a kick out of this fun take on the popular red velvet cake.Lemon pudding mix and icing add a subtle tartness that tingles your taste buds.Lemon pudding mix and icing add a subtle tartness that tingles your taste buds.—Ann Eastman, Sacramento, California Go to Recipe With their cute curved shape, crescents always make charming additions to a Christmas platter.—Susan Hein, Burlington, Wisconsin Go to Recipe Even if your family doesn't care for fruitcake, they'll love these festive cookies studded with candied fruit and pecans.Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness.—Monique Hooker, DeSoto, Wisconsin Go to Recipe Orange and lemon zest give gingerbread cutouts a refreshing twist.Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness.—Michele Lovio, Thousand Oaks, California Go to Recipe My grandma loved these so much, she would hide them from my grandpa!Taste of Home Chocolate-Filled Cookies with Peppermint Frosting Baking is one of my favorite traditions around the holidays.These special cookies draw you in with candy-topped frosting and seal the deal with a chocolate center.These special cookies draw you in with candy-topped frosting and seal the deal with a chocolate center.—Debra Dorn, Dunnellon, Florida Go to Recipe When my two daughters were young, their great-grandma made them coconut cookies with oats.—Debbie Miller, La Verne, California Go to Recipe When we were growing up, my mother made sugar cookies dotted with ground walnuts as a special treat to welcome us home from school.I love the creamy orange filling.—Trisha Kruse, Eagle, Idaho Go to Recipe My sweet-tart cookies make a terrific addition to a holiday dessert tray.Now I have my friends bring their waffle irons to the house, and we make big batches.—Rachel Setala, Surrey, British Columbia.Taste of Home Berry-Filled Butter Ribbons Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate.—Nancy Murphy, Mount Dora, Florida Go to Recipe I love gingerbread cookies, but my grandchildren don't like the ginger flavor.—Faith Ford, Big Lake, Minnesota Go to Recipe I dreamed up these molasses cookies while sipping coffee and watching snow fall.Taste of Home Mint-Filled Cookies I tuck a peppermint patty inside these treats for a fun surprise.—Karen Nielson, St. George, Utah Go to Recipe I tuck a peppermint patty inside these treats for a fun surprise.Dried apricots and lots of spice give the cookies Old World flavor.—Beverly Sadergaski, Saint Cloud, Minnesota Go to Recipe I decorate my little spirals with vanilla icing, but they're yummy without it, too.Snickerdoodle Crisps This classic cookie from New England can be made two ways: soft or crunchy.—Jenni Sharp, Milwaukee, Wisconsin Go to Recipe This classic cookie from New England can be made two ways: soft or crunchy.Taste of Home Cherry Mocha Balls My mother-in-law gave me this recipe before my wedding (six children ago!).Taste of Home Almond Chocolate Biscotti My neighbors look forward to getting my gifts of these chocolate-covered cookies.—Ginger Chatfield, Muscatine, Iowa Go to Recipe My neighbors look forward to getting my gifts of these chocolate-covered cookies.—Janice Lass, Dorr, Michigan Go to Recipe Macaroons studded with M&M's are easy to mix up in a hurry.—Karla Johnson, East Helena, Montana Go to Recipe These chewy gems have refreshing lemon flavor.—Nancy Sousley, Lafayette, Indiana Go to Recipe These adorable cookies shaped like coffee cups don't last long with my friends and family.My daughter and I love to make and eat these “turtles.” —Lesa Renner, Kingsport, Tennessee Go to Recipe Sometimes the best thing about a cookie is the memories made.The two doughs swirled together create a marbled pattern that’s so pretty, the cookies don’t need additional decorations!—Lori Kesinger, Baker, Montana Go to Recipe Our kids’ most-requested cookies are peanut butter and chocolate chip, so I created this combination.The two doughs swirled together create a marbled pattern that’s so pretty, the cookies don’t need additional decorations!—Dion Frischer, Ann Arbor, Michigan Go to Recipe For years, I made Swedish thumbprint cookies with raspberry jam and walnuts.Wrap them up in cookie dough, dip in chocolate and finish with sprinkles or colored sugar.Wrap them up in cookie dough, dip in chocolate and finish with sprinkles or colored sugar.—Barbara Nowakowski, North Tonawanda, New York Go to Recipe These pretty pink cookies always turn out so tender.—Mary Shivers, Ada, Oklahoma Go to Recipe I discovered the wonderful anise flavor ofwhich are traditional cookies of New Mexico.—Lauren Knoelke, Des Moines, Iowa Go to Recipe You’ll love these cookies filled with a dreamy chai-infused ganache.—Samantha Gstalder, Montoursville, Pennsylvania Go to Recipe These cookies are soft, chewy and taste as good as they sound.—Dierdre Cox, Kansas City, Missouri Go to Recipe I like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes.Taste of Home Pecan Tassies These tarts are very good for parties and special occasions.—Joy Corie, Ruston, Louisiana Go to Recipe These tarts are very good for parties and special occasions.Envelopes of Fudge Sealed inside a golden crust is a delicious special delivery—a fudgy walnut filling that's almost like a brownie.—Donna Nowicki, Center City, Minnesota Go to Recipe Sealed inside a golden crust is a delicious special delivery—a fudgy walnut filling that's almost like a brownie.—Crystal Schlueter, Babbitt, Minnesota Go to Recipe When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist.—Tara John, Plymouth, Minnesota Go to Recipe I created these after Halloween, when I had way too much candy left over.—Angela Spengler, Mechanicsburg, Pennsylvania Go to Recipe These taste like my favorite coffee house drink in cookie form.
Chocolate Chip Cookie Cheesecake Bars (and VIDEO) -Easy
They are the perfect combination of creamy cheesecake and chocolate chip cookies.They are perfect for the holidays, bake sales, cookie trays and more!Your family will love these Chocolate Chip Cheesecake Bars.You can’t go wrong combining the deliciousness of chocolate chip cookies and cheesecake!The cheesecake filling combined with the chocolate chip cookie dough make a dessert that no one will forget!Salt – Just a small amount to bring out the flavors in the other ingredients.Vanilla Extract – Just a little bit as a delicious sweetness to these cookie bars.Vanilla – A small amount adds a delicious sweetness to the cream cheese layer.– In a large bowl, combine the chocolate chip cookie dough crust ingredients, then press 2/3 of it into the 9×9 pan.– In a separate bowl beat the cream cheese and sugar until creamy.– Bake at 350 degrees F for about 35-40 minutes and the top is golden brown!This makes it easy to leave what is leftover, but there is rarely any left.Follow these tips for the best Chocolate Chip Cookie Cheesecake bars:.As crazy as it sounds, using a plastic knife makes it cut easier.I usually make the chocolate chip cookie cheesecake bars in a 9×9 pan.Due to the cheesecake layer, these bars should be stored in the refrigerator in an air tight container for up to 5-7 days.They can sit at room temperature for 15 – 30 minutes when serving but should be refrigerated after that time.Place the bars on a baking sheet and then put them in the freezer for at least 40 minutes to 1 hour.After this time, move the cars to a freezer safe bag.Print this Chocolate Chip cookie dessert recipe below:.Pin Print Chocolate Chip Cookie Cheesecake Bars 4.71 from 48 votes Need a an easy dessert – make these chocolate chip cookie cheesecake bars.Press 2/3 of the mixture into the bottom of the prepared pan to form an even layer.Crumble remaining crust dough over the filling layer.Bake for 40 minutes, or until cheesecake is set and cookie dough has browned. .