Cookie Bars In A 9x13 Pan
Cookie Bars

Cookie Bars In A 9x13 Pan

  • May 8, 2022

Because the dough bakes all in one square, slightly different proportions are necessary to achieve the chewy texture you want in chocolate chip cookie bars.To make these bars, you start by melting butter in a sauce pan, then stir in brown sugar, vanilla and salt.After the butter mixture has cooled slightly, beat in the eggs followed by the flour and baking powder.The butter doesn’t need to be completely cooled–it just shouldn’t feel scalding hot.The middle will be soft and doughy when you take these out of the oven so a toothpick won’t come out clean.After cutting the cookie bars into the desired shape, wrap them tightly to store.Line your baking pan with foil to make it easier to remove the bars.Dark brown sugar , with it’s higher molasses content, helps make these bars wonderfully chewy., with it’s higher molasses content, helps make these bars wonderfully chewy.The bars will continue baking as they cool and, the longer they rest, the more chewy and moist the texture becomes.The bars will continue baking as they cool and, the longer they rest, the more chewy and moist the texture becomes.For an extra delicious treat, rewarm leftover bars in the microwave before serving.A few seconds is all it takes to get the chocolate chips slightly melty and bring back that fresh-from-the-oven taste. .

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate chip cookie bars are easy to make from scratch in your own home.These bars turn out chewy and soft, and are filled with melty chocolate chips.When you don't want to spend all day in the kitchen but need a crowd pleasing dessert, chocolate chip cookie bars are the perfect solution.These chewy chocolate chip cookie bars are ready in less than an hour and made with simple ingredients.For this recipe, I've made a few adjustments to my standard chocolate chip cookie dough.Chocolate chip cookie bars make the perfect dessert for just about any occasion.Summer picnics and potlucks, birthday parties, holidays - the opportunities are endless.Brown sugar - Adds a slightly molasses flavor to your cookies, as well as extra moisture and chewiness.Brown sugar is also slightly acidic, which reacts with the baking soda and helps your bars rise.- Adds a slightly molasses flavor to your cookies, as well as extra moisture and chewiness.Brown sugar is also slightly acidic, which reacts with the baking soda and helps your bars rise.- Bring eggs to room temperature quickly by placing in a bowl of warm water.If you would like to bake using other flours, I highly suggest searching for a recipe that has been written specifically for those ingredients.If you would like to bake using other flours, I highly suggest searching for a recipe that has been written specifically for those ingredients.- Salt enhances the flavor of your other ingredients and cuts the sweetness of your cookie bars.Your bars can easily be lifted from the pan using the parchment paper once they're done baking.This recipe can also be made in a square 8x8 or 9x9 pan for extra thick cookie bars.I created these bars by adjusting several parts of my chewy chocolate chip cookies recipe:.Melted butter makes your dough spread more, which doesn't matter since we're baking in a 9x13 pan.Substituting these ingredients can change the texture and moisture of your cookie bars.Under-baking will give your bars a gooey texture in the middle (if you're into that), and sink slightly in the center once cooled.Under-baking will give your bars a gooey texture in the middle (if you're into that), and sink slightly in the center once cooled.These bars turn out chewy and soft, and are filled with melty chocolate chips.2 cups chocolate chips Instructions Preheat oven to 350 degrees Fahrenheit.Measuring Spoons Notes Cookie bars will keep for 5-7 days in a sealed container.Cookie bars freeze well, up to 3 months in a sealed plastic container or freezer bag.Optionally, add a cup of chopped nuts, like walnuts or pecans, to the dough with your chocolate chips. .

Chocolate Chip Cookie Bars Recipe

Chocolate Chip Cookie Bars Recipe

Chocolate Chip Cookie Bars Recipe

I like to cut these chocolate chip cookie bars into small squares for portion control because they can be addicting.Once the bars cool completely, you can remove the whole cookie from the pan and cut it into squares.I’m so excited to be helping Carrian from Oh Sweet Basil celebrate her 30th birthday with a week of fantastic giveaways! .

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Skip the scooping and make your chocolate chip cookies in a pan instead!These buttery, soft and chewy Chocolate Chip Cookie Bars require no mixer, no chilling, and no fuss.When you’re craving all the goodness of a warm, chewy chocolate chip cookie, but can’t muster the energy to whip out the electric mixer, let alone the patience to scoop and rotate baking sheets.With no mixer, no chilling, and no scooping, these chocolate chip cookie bars are your perfect lazy-day dessert.They’re just as soft, chewy, buttery, and delicious as their cookie counterparts, but they take a fraction of the time to prepare.Whether you’re in need a quick sugar fix, a last-minute party or potluck dish, or you just don’t have the energy to scoop a single cookie, I’ve got you covered.As we’ve already established, making perfectly chewy cookie bars isn’t as simple as dropping a regular cookie dough recipe in a pan.Melted butter (rather than softened) coats every molecule of the cookie dough for the best, buttery taste.Melted butter (rather than softened) coats every molecule of the cookie dough for the best, buttery taste.We’ll use more brown sugar than white for more moisture (softer cookie bars!).We’ll use more brown sugar than white for more moisture (softer cookie bars!).I added an extra egg yolk for chewier, more tender cookie bars.I added an extra egg yolk for chewier, more tender cookie bars.If you’re like me, you might also want to grab some vanilla ice cream to serve alongside these bars while they’re warm.SAM’S TIP: I like to reserve a handful of chocolate chips for sprinkling on top of the bars just before baking.If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook.▢ 2 cups semisweet chocolate chips (340g) Recommended Equipment ▢ 9×9 baking pan.▢ Mixing bowls Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F (175C) and prepare a 9×9" (23x23cm) pan by lining with parchment paper (or lightly grease and flour).Combine melted (cooled) butter and sugars in a large bowl, stir well.In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.Gradually stir dry ingredients into wet until completely combined.Bake on 350F (175C) for 35 minutes or until edges just begin to turn golden brown. .

Monster Cookie Bars

Monster Cookie Bars

Monster Cookie Bars

My boys absolutely love these and they’ve become a serious favorite over the years.One hour max start to finish, even if you have to Google how to crack an egg first.As hard as it is to wait, try to let them cool completely before slicing them into bars.▢ 1 cup M&Ms Instructions Preheat oven to 350 F. Grease a 9 x 13 pan and set aside.In a large bowl, cream together butter and brown sugar.In a separate bowl, stir together flour, soda and salt.Add additional M&Ms to the top, if desired, pressing them into the dough slightly.Bake for 14 – 16 minutes or until edges are slightly brown or until toothpick inserted comes out clean.If you prefer to use unsalted butter, you might want to add a pinch of salt to this recipe.{originally published 8/19/14 – recipe notes and photos updated 1/4/21}.

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Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

My daughter followed this recipe the other night and made these cookie bars in no time at all.Chocolate Chip Cookie Bars on a white and blue plate.Some recipes use a jelly roll pan but I have found that the a) the dough is hard to spread out and b) the cookies are thin enough to fall apart.Chocolate chip cookie bars can take anywhere from 25-35 minutes to bake up in the oven.That's when the eggs in your dough are cooked to a safe temperature and you can enjoy a gooey cookie worry free!Chocolate Chip Cookie Bars on a Hazel Atlas KitchenAids plate.I wouldn't bake the crispy chocolate chip cookies into a bar, those might turn out a little too crunchy as they are meant to be that way and not chewy, but the other ones are definitely perfect for making chocolate chip cookie bars with. .

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

You might be wondering what makes cookie bars different than blondies.After all, they’re both bar recipes without cocoa, filled with chocolate chips, and made in a 9 x 13 (or 8×8 ) inch pan.In blondies, the ratio of butter to flour is much higher – giving a richer flavor.Whereas blondies have a texture more similar to brownies – they’re chewy, dense, a little gooey and almost fudgy.Tips for Making Chocolate Chip Cookie Bars.You’ll notice that I didn’t just take my regular chocolate chip cookie recipe and bake it in a 9×13 inch pan.The melted butter coats every grain of sugar, creating a chewier texture.The melted butter coats every grain of sugar, creating a chewier texture.The extra egg yolks are key to chewy, tender bars.If you make an egg white omelette – you can justify a second cookie bar 😉.The extra egg yolks are key to chewy, tender bars. .

Peanut Butter Chocolate Chip Bars Recipe

Peanut Butter Chocolate Chip Bars Recipe

Peanut Butter Chocolate Chip Bars Recipe

Chocolate Chip Cookie Bars taste even better when they’re swirled with creamy peanut butter!If there’s one thing I’ve learned from years of making and writing about desserts it’s this: people are nuts about chocolate and peanut butter together.Today’s recipe features a classic Chocolate Chip Cookie Bar base with the simple addition of peanut butter swirled between the layers.That creamy peanut flavor couples with the chewy cookie bars makes these extra special!It’s topped with a dreamy peanut butter frosting and will remind you of a classic texas sheet cake!This is one instance where I find salted butter adds the ideal touch of saltiness to complement the peanut flavor and sweet chocolate.Typically, I use unsalted butter when I bake to control the saltiness of the finished dessert.This is one instance where I find salted butter adds the ideal touch of saltiness to complement the peanut flavor and sweet chocolate.I prefer the flavor of light brown sugar in this chocolate chip dough compared to dark.As the bars bake the peanut butter will natural melt and “swirl” into the chocolate chip dough.As the bars bake the peanut butter will natural melt and “swirl” into the chocolate chip dough.Use patience– I promise it’s worth it when you bite into one of these chewy bars and taste the swirl of peanut butter!Use patience– I promise it’s worth it when you bite into one of these chewy bars and taste the swirl of peanut butter!Store chocolate chip peanut butter bars in an airtight container at room temperature for up to 5 days.I tested the cookie bar recipe in a 9 x 13 baking dish lined with parchment paper.Natural style peanut butters are not shelf stable and have a different consistency than classic varieties, meaning it’ll stay hard and clumped when the bars bake instead of swirling into the dough.Continue to Content Yield: 24 bars Peanut Butter Chocolate Chip Bars Prep Time 10 minutes Cook Time 24 minutes Total Time 34 minutes Pin Print Chocolate Chip Cookie Bars taste even better when they're swirled with creamy peanut butter!¾ cup creamy peanut butter Instructions Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper, set aside.Notes Choose a traditional peanut butter, like Jif or Skippy, not a natural version.Store in airtight container at room temperature for up to 5 days, or freeze for up to 3 months. .

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

This cookie bar recipe is easy to make (5 minutes to mix, 20 minutes to bake) and results in a gooey, chewy, doughy yet fully cooked chocolate chip cookie bar that is 100% irresistible.What do you do when the craving for chocolate chip cookies strikes, but you just don't have the time (or energy) to scoop, roll and bake multiple batches of your favorite treat?And the results speak for themselves, gooey, chewy, doughy yet fully cooked chocolate chip cookie bars that are 100% irresistible.Serve the warm with a scoop of ice cream and you have achieved dessert nirvana!As you can see, there are only 10 ingredients in this chocolate chip cookie bar recipe, all of which you likely have on hand at all times!We'll chat briefly about the ingredients and possible substitutions before we jump into the "how-to" make this cookie bar recipe!I love the flavor of light brown sugar in this cookie bar recipe.I love the flavor of light brown sugar in this cookie bar recipe.I bake with organic cane sugar (I buy the Kirkland brand at Costco).I bake with organic cane sugar (I buy the Kirkland brand at Costco).If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!Choose your favorite chocolate chip variety to use in these cookie bars!If you have an excess of candy in your house (think, post-Halloween) try making this Candy-Stuffed Cookie Bar variety!Choose your favorite chocolate chip variety to use in these cookie bars!If you have an excess of candy in your house (think, post-Halloween) try making this Candy-Stuffed Cookie Bar variety!Start making these cookie bars by creaming together the butter and sugars until the ingredients are evenly combined.Next, add vanilla and egg and beat again until the ingredients are mixed well and the sugar is dissolved!You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe – which I recommend to ensure even distribution – or just toss them into the mixer on top of the beaten wet ingredients.Add in your favorite chocolate chips (or other mix-ins of your choice) and stir on low speed until they are evenly distributed throughout the dough!Choose your favorite sprinkles to make these cookie bars festive!Transfer the cookie bar dough to the baking dish and use a spatula to press it into the pan until the top is even.If your oven is baking too hot or too cold, then the cookie bars might burn on the top and still be gooey in the center.Store these cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.If you're cutting these to add to a cookie tray or serve to a crowd, here are my tips on getting clean, even squares:.Then wipe it clean, dip it in warm water, then dry again before each subsequent cut.These chocolate chip cookie bars are done when the edges are lightly golden brown and the top is set.They will jiggle slightly when removed from the oven, which gives you the nice gooey center pieces.This cookie bar recipe is easy to make (5 minutes to mix, 20 minutes to bake) and results in a gooey, chewy, doughy yet fully cooked chocolate chip cookie bar that is 100% irresistible.▢ 8x8" baking pan Ingredients US Customary Metric 1x 2x 3x ▢ ½ cup butter softened.Line a 9x9” square baking pan with parchment paper and lightly grease.Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.Video Notes How to double this cookie bar recipe: Need to serve a large crowd?I bake with organic cane sugar (I buy the Kirkland brand at Costco).I bake with organic cane sugar (I buy the Kirkland brand at Costco).If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!Choose your favorite chocolate chip variety to use in these cookie bars!Choose your favorite chocolate chip variety to use in these cookie bars!Store/freeze Store these cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. .

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