I have to be honest with you. One day I was craving chocolate chip cookies but I was too lazy to scoop out each cookie and bake them in batches;
That’s when the idea hit me—why not bake the whole dough in one pan and cut it into bars? And let me tell you, this was one of my best kitchen experiments ever.
These cookie bars are soft in the middle, chewy on the edges, and loaded with gooey chocolate. If you love cookies but want something quick and easy, this recipe is for you.
Why You’ll Love These Chocolate Chip Cookie Bars
You know how cookies sometimes spread too much or burn on the edges? Forget about that problem. These bars are foolproof. Here’s why I think you’ll love them:
- Quick to make – no need to scoop out each cookie.
- Soft + chewy – perfect texture in every bite.
- Great for sharing – just cut into squares and serve.
- One pan magic – less mess, less cleanup.
Ingredients You’ll Need
Nothing fancy here, just the basic pantry stuff.
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Step-by-Step: How to Make Cookie Bars
Step 1: Mix the Wet Ingredients
In a bowl, whisk together the melted butter, brown sugar, and white sugar until smooth. Add the eggs and vanilla, then whisk again until creamy.
Step 2: Add the Dry Ingredients
In another bowl, stir together the flour, baking soda, and salt. Slowly add this to the wet mix. Stir gently until just combined. Don’t overmix—it can make the bars tough.
Step 3: Add the Chocolate Chips
Fold in the chocolate chips. Keep a small handful aside to sprinkle on top—it makes the bars look extra tempting.
Step 4: Bake
Spread the dough into a greased 9×13-inch baking pan. Sprinkle the extra chocolate chips on top. Bake at 350°F (175°C) for about 25–30 minutes until golden brown but still soft in the middle.
Step 5: Cool and Cut
Let the pan cool for at least 20 minutes (I know it’s hard to wait). Then cut into bars or squares and enjoy.
Tips for the Best Cookie Bars
- Use brown sugar for extra chewiness.
- Don’t overbake—the bars will keep cooking a little as they cool.
- Line your pan with parchment paper for easy lifting and cutting.
- Add some chopped nuts if you want a little crunch.
Variations to Try
Want to switch things up? Here are some fun ideas:
- Peanut Butter Swirl: Add dollops of peanut butter before baking and swirl with a knife.
- M&M Bars: Swap half the chocolate chips for colorful M&Ms.
- Nutty Bars: Add chopped walnuts or pecans for extra texture.
- Salted Caramel: Drizzle caramel sauce and sprinkle with sea salt before serving.
Storing Your Cookie Bars
- Room Temp: Keep in an airtight container up to 4 days.
- Fridge: Stays fresh for about a week.
- Freezer: Wrap individually and freeze up to 2 months. Warm in the microwave before eating.
FAQs About Chocolate Chip Cookie Bars
Q: Can I use salted butter instead of unsalted?
Yes, just skip the extra salt in the recipe.
Q: Can I make these bars thicker?
Use a smaller baking pan (like 9×9) and bake a few minutes longer.
Q: My bars turned out dry. What did I do wrong?
Most likely, they were overbaked. Take them out when the middle still looks a little soft.
Q: Can I use dark chocolate instead of milk chocolate chips?
Absolutely! Any kind of chocolate works here.
Q: Do I need a mixer for this recipe?
Nope, just a bowl and a whisk. Super simple.