How To Make A Homemade Cookie Bars
Cookie Bars

How To Make A Homemade Cookie Bars

  • January 23, 2022

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

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

These soft and chewy chocolate chip cookie bars are beyond easy to make and full of chocolatey goodness with nice notes of brown sugar, vanilla, and salt.This recipe comes together in a snap and makes a perfect batch of soft, chewy cookie bars.You can easily scale the recipe up for a crowd or make this ahead for an amazing on demand treat.Whisk the flour, corn starch, salt, and baking soda in a bowl and set aside.Add the melted butter and sugars into a large bowl then whisk together.I’m sticking with chocolate chips but you can ad toasted nuts, sweetened coconut, or even dried fruits.If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.A sprinkle of flaked sea salt on top just after baking provides a nice bit of contrast.The center will not be completely set but a skewer or tooth pick will come out clean in inserted.Stored in an airtight container these cookie bars will keep for about 3 days at room temp.If you’ve tried this Chocolate Chip Cookie Bar Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

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. .

Home-made Snickerdoodle Cookie Bars

Home-made Snickerdoodle Cookie Bars

Home-made Snickerdoodle Cookie Bars

These soft, thick, buttery, moist, cinnamon-sugar Home-made Snickerdoodle Cookie Bars are to die for!It's definitely a family favorite, only these Snickerdoodles are in a yummy cinnamon cookie 'blondie bar' version!Yes, it's fun or boring, depending on the person (s) making them, but more than anything, it's kind of time consuming.This snickerdoodle bar recipe has 7 total ingredients and has no leaveners!It just requires, butter, sugar , cinnamon , flour , salt, egg and vanilla !But we don't require cream of tartar, because we don't have any baking soda included in our recipe, so that's why we omitted it.They will continue to bake while they are still hot out of the oven for a few minutes, which will give them that texture you're looking for! .

Chocolate Chip Cookie Bars Recipe

Chocolate Chip Cookie Bars Recipe

Chocolate Chip Cookie Bars Recipe

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Fruity Pebbles Cookie Bars

Fruity Pebbles Cookie Bars

Fruity Pebbles Cookie Bars

These Fruity Pebbles Cookie Bars make the perfect sweet treat for parties.If you stop by late after dinner, chances are you’ll find someone with a bowl of cereal, ha!If you would rather have cookies instead of bars, just scoop your dough onto a parchment lined baking sheet.Place your softened butter and sugars into a large mixing bowl or stand mixer.Please note, I have only tested this exact recipe of mine with Fruity Pebbles.Transfer the dough to a parchment lined 9×13-inch baking dish.Whisk together the powdered sugar and heavy cream until thick and smooth.Drizzle icing over top of cooled bars and sprinkle with more cereal.*Store any leftover bars in an airtight container, chilled for up to 3 days.Course: Dessert Cuisine: American Prep Time 5 mins Cook Time 35 mins Total Time 40 mins Servings: 16 bars Calories: 197 kcal Author: Jenny Print Pin Equipment Oven Ingredients 2 sticks softened butter salted.3-4 tbsp heavy cream Instructions Preheat oven to 350 degrees F. and line a 9x13-inch baking dish with parchment paper.Place butter and sugars into a large mixing bowl.Transfer dough to prepared baking dish and spread evenly.

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Oatmeal Chocolate Chip Cookie Bars

Oatmeal Chocolate Chip Cookie Bars

Oatmeal Chocolate Chip Cookie Bars

Oatmeal Chocolate Chip Cookie Bars are thick and chewy and a great treat for a crowd, potlucks and parties.They have the flavor you love from a great chocolate chip cookie, baked into easy and delicious bars!These Oatmeal Chocolate Chip Cookie Bars are a regular, sweet-tooth-satisfying weekend treat at our house!.Make the cookie dough as directed, adding half of the chocolate chips.Press half the dough into a 9×13” baking pan and sprinkle the top with the remaining chocolate chips.You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!Recipe 4.8 from 328 votes Oatmeal Chocolate Chip Cookie Bars Oatmeal Chocolate Chip Cookie Bars are thick and chewy and a great treat for potlucks and parties.They have the flavor you love from a great chocolate chip cookie, baked into easy and delicious bars!Spread ½ of the cookie dough into the bottom of the prepared pan.Carefully press remaining cookie mixture on top of chocolate.Notes To freeze: Allow the cookie bars to cool completely and cut into squares. .

Magic Cookie Bars from EAGLE BRAND®

Magic Cookie Bars from EAGLE BRAND®

Magic Cookie Bars from EAGLE BRAND®

Melt butter in a pot on stove, then stir in the graham crackers, then put it in the pan and press it down evenly.My daughter who absolutely HATES nuts, and my son who isn't especially fond of coconut, couldn't stay away from these.These easy things were the holiday favorites at the parties I took them to, and it made me wish I hadn't wasted my time on all the other difficult desserts I also brought (and ended up bringing back home).I definitely would mix the graham crackers and melted butter next time, pressing them firmly into the pan, and then greasing the dish might be a good idea.The sides didn't stick much to the pan, but next time, I'll try the foil and spray as suggested for easier cleanup.However I increased the crust to 2 1/2 cups of crumbs and added a little more butter to the original recipe.Rating: 5 stars I volunteered to bring something for our annual Christmas bazaar for church - even though I don't bake much any more.When I left the States in 1974 and settled in Australia my biggest problem was that I couldn't get graham crackers, so I substituted a "Coffee" biscuit.The only other change I make is to pour the condensed milk over all the layers just before I put it in the oven.Rating: 5 stars I made this recipes with 1/2 chocolate chips and 1/2 reeses peanut butter morsels mix and it was outstanding.I also found it helpful to press down on the bars with a spatula before baking, this makes it settle better. .

Homemade Snickerdoodle Cookie Bars

Homemade Snickerdoodle Cookie Bars

Homemade Snickerdoodle Cookie Bars

Imagine a soft, chewy snickerdoodle in an even yummier, easier, bar form….This means you should use your hand or the back of a spoon to push the sugar down when measuring.Light brown sugar needs to be packed into your measuring cup.This means you should use your hand or the back of a spoon to push the sugar down when measuring.Use room temperature eggs by leaving them out 1-2 hours ahead of time or placing them in a bowl of warm water for 10 minutes before baking.Packing your flour into your measuring cups will lead to over-measuring, creating dry, dense bars.All purpose flour needs to be spooned and leveled into your measuring cups to ensure the bars stay soft and chewy.Packing your flour into your measuring cups will lead to over-measuring, creating dry, dense bars.Preheat your oven and line a 9×13 inch pan with parchment paper.Slowly beat flour, baking soda, corn starch, and salt into the batter, mixing carefully.These treats are a twist on the classic cookie, as they are baked in bar form.Though the taste of them would likely be lovely, the ratio of ingredients, specifically of the leavening agents, will not yield proper cookies.Repeat this process in 5 second intervals until butter is cool and soft to the touch.Make sure to keep them fully covered or store them in an airtight container to preserve texture. .

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