These soft and chewy Chocolate Chip Cookie Bars are great warm out of the oven or grab a square when cooled! A quick way to do chocolate chip cookies – bake dough pressed in a pan and cut into squares!
This recipe is a favorite in our home and comes straight from one of my favorite blogger people, Sheila, from Eat2Gather. With the Memorial Day weekend, I thought I’d let you in on this one in case you’re looking for an easy way to do cookies.
I like that these are baked in one pan then cut into squares as opposed to traditional cookies where you have to wait for a batch to bake before you can bake another batch (or two). This way, the cookies are done and you can cut them right away or wait for them to cool before all the kids come running to grab a square (or two). 🙂
Try these other cookie bar recipes:
S’mores Cookie Bars
Roasted Marshmallow M&M Cookie Bars
Cinnamon Roll Cookie Bars
Oatmeal Lemon Cream Bars
Seven-Layer Bars
Chocolate Peanut Butter Bars
- 1 cup unsalted butter at room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups semi-sweet chocolate chips
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Preheat oven to 350°F. Line a large rimmed baking sheet with foil, making sure the foil hangs over the edge. Grease with nonstick spray.
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In a large mixing bowl, cream together the butter and sugars until light and fluffy (about 1 minute). Stir in the vanilla and eggs, one at a time.
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In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
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Using a large rubber spatula or wooden spoon, spread the dough onto the prepared baking sheet and spread into an even layer. The dough may be thin, but will puff and close holes during baking.
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Bake for 20-25 minutes, until cooked through and edges are lightly browned. Serve warm or let cool and lift edges of foil to remove from pan to cutting board and cut into squares.
Source: Eat2Gather
The baking sheet I use is about 12x17, but I have also used other sizes. You may need to adjust the baking time depending on the size of your baking sheet.
Optional: Before baking, sprinkle regular M&M's onto top of dough and lightly press. This is one of our favorite additions!
Snap a photo and tag @seededtable on Instagram so I can share!
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