All the goodness of chocolate chip cookies made easy in one big batch of bars. Top with Valentine's, Easter or Christmas colored M&M's for a special holiday cookie recipe.
I rarely make cookies. It’s not because I don’t love them, it’s because I don’t usually have time to sit around waiting for 3-4 batches to cook.
Which is one of the reasons I love no-bake cookies so much (you just scoop them all out at once).
I very recently (painfully and reluctantly) turned down an amazing (unbelievably huge, once-in-a-lifetime, life-altering) opportunity because I just couldn't make it work around my family’s busy (chaotic, crazy, wouldn't-have-it-any-other-way) schedule.
But I’m supposed to scratch out 2 hours to bake cookies?
Negative.
So THIS is how I make chocolate chip cookies! Throw all the batter in a pan and go for broke!
I usually cut these into 24 bars but you can totally go smaller. These remind me of blondies because they’re so chewy and moist!
If you’re looking for Valentine’s, Christmas or any other themed cookies, just throw a handful of seasonal M&Ms on top before baking and you’re golden! Try Reese's Pieces for Halloween cookie bars!
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Yield: 20 Servings
Chewy Chocolate Chip Cookie Bars
prep time: 10 minscook time: 25 minstotal time: 35 mins
ingredients
- 2 1/4 self-rising flour
- 1 1/2 sticks (3/4 cup) butter, semi-melted
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 12-oz. bag chocolate chips, divided
instructions
Line a 13x9 baking pan with aluminum foil then spray lightly with cooking spray; set aside. Preheat oven to 350 degrees.
Combine butter and sugars in a stand mixer or large bowl and mix with an electric mixer until combined and smooth. Mix in eggs and vanilla until well combined.
Add flour and mix on low speed until combined. Stir in all but a handful of chips (about 3 tablespoons).
Fold dough into prepared pan. Spread dough evenly into pan then sprinkle reserved chocolate chips on top of dough.
Bake at 350 degrees for 25-30 minutes or until light golden brown around the edges.
Once cool, lift up on the aluminum foil to remove the cookie slab from the pan. Cut into 24 bars and store in an air-tight container.
Notes:
- If you don’t have any SR flour, just combine a scant 2 1/4 cups all-purpose flour with 1 teaspoon salt and 1 tablespoon baking powder.
- You don’t have to fool with reserving the handful of chocolate chips to sprinkle on top; it’s just a little trick food bloggers and food stylists use for swanky chippage. Otherwise, all the chips are mixed in the batter and you don’t really see them much. If you’re using M&Ms like I mentioned above, skip this step all together and sprinkle M&Ms on top instead.
Recipe card created using The Recipes Generator
For another SUPER EASY cookie recipe, check out these 6-ingredient EASY Bisquick Chocolate Chip Cookies from Sweet Little Bluebird!
Keep up with my latest shenanigans by following South Your Mouth!
WOW...my hubby was just asking for chocolate chip cookies last night, this sounds so good and quick... guess what I'm making this afternoon !
ReplyDeleteThanks for a great recipe......
I am totally, totally making these.............!
ReplyDeleteI made these today and they turned out just wonderfully! I had to follow the instructions for making my own self-rising flour and it worked just fine. I also used parchment paper vs. the foil so I didn't have to spray with non-stick spray. Thanks for a great recipe!
ReplyDeletecould you use bisquick instead of self rising flour?
ReplyDeleteErrr..... maybe. It has a leavening agent but it also has shortening. If you try it, let us know!
DeleteI made these last night. The only bad thing about them is that we can't stay away from them! Warning! They are highly addictive! :-)
ReplyDeleteI just made these for an Easter family gathering. I followed the directions, (using the flour, baking powder, salt substitute), baked for the full time and it came out golden and perfect. Even the edges were perfect, not hard and overdone.
ReplyDeleteI was wondering if I can substitute the Crisco shortening sticks for the butter. I use these in my CC cookies and they work better for me. I'm thinking these will be fine using them also
ReplyDeleteSure, give it a shot!
DeleteThese are fantastic, delicious and so quick & easy to make. I'm making it for the 2nd time in as many weeks at my DH's request. They don't last long. Thanks for sharing!!
ReplyDeleteJust a suggestion, The tablespoon of baking powder is a little much it. You might want to say a teaspoon.
ReplyDeleteNot too much at all. I use these quantities all the time and they work perfectly!
DeleteMade this for a co-worker's birthday and decorated it like a cookie cake. I made 1 1/2 recipes of this because I used my sheet pan. It was a hit.
ReplyDeletehttps://www.instagram.com/p/BH41HgcgZr4/
Love, love, love these cookie bars!! I make them all the time and they disappear very quickly. I've tried them with all semisweet chips, half semisweet and milk chocolate and half semisweet and half peanut butter chips and they are all delicious. It's a keeper!
ReplyDeleteI am so glad you're enjoying them! Time for me to make again!
DeleteFirst off I have to say this is the best recipe ever, the cookies are so soft and buttery. Have you ever added peanut butter to this great recipe? If so how much would you add? Then I use peanut butter chips. 2 great recipes yum. You are an exceptional cook. Thanks you so much.
ReplyDeleteWell, I am glad you like them!! I've never added peanut butter but it's worth trying! Maybe add 1/2 cup and see what happens. I bet butterscotch chips would be good too!
DeleteNever use butter for anything. Hate butter. Wish I had some of those cookies
ReplyDeleteo those cookies.
Do you think m&m's would work?
ReplyDeleteI made with almond flour and added the tablespoon baking soda and teaspoon salt...amazingly gluten free or not!
ReplyDelete