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You are absolutely going to LOVE these easy and delicious Chocolate Chip Cookie Bars, along with 500,000+ others who have pinned this recipe.
Be sure to check to check out the FAQ at the end of this post, photo instructions + recipes for a few other crowd favorites you’ll want to have up your sleeve.
MEET THE BEST CHOCOLATE CHIP COOKIE BAR!
It’s pretty bold to claim something as the best, but these chocolate chip cookie bars really are the. very. best.
Especially if you want the deliciousness of homemade cookies with only 10 minutes of hands-on-time.
These cookie bars have been a favorite in our house forever now…and I’m so excited to share this recipe with you.
YOU READY TO SAVE TONS OF TIME IN THE KITCHEN?
We get it! You are not alone in wanting to create a delicious dessert without spending all day in the kitchen. Because between work, homework, and housework, there just always isn’t time to have hours creating a masterpiece.
But that doesn’t mean you can’t show up with a homemade dessert with very minimal effort on your part.
That is why you’ll love these Chocolate Chip Cookie bars.
You can still enjoy the comfort of homemade cookies without needing to roll out each one! Seriously.
COOKIE RECIPE PERFECT FOR ANY OCCASION
This chocolate chip cookie bar recipe is one you’ll want to pin, print and keep up your sleeve all year long. It’s the perfect go-to treat recipe when you need one for:
- lunchboxes & after-school snacks
- baby & bridal showers
- family gatherings
- cookie exchange
- Sunday night desserts
- quick dessert for a new mom
- the first day of school
THIS RECIPE + COOKIE BAR PAN = THE EASIEST GIFT IDEA!
This recipe is loved by hundreds of thousands of people, so why not give this as a gift? This recipe paired with this perfect inexpensive cookie bar pan would IS the easiest gift ever. It’s perfect for:
- a bridal shower
- a housewarming gift
- a Christmas gift
- a wedding gift
- a Favorite Things party (because these are quickly going to be your favorite thing. )
WRAP THE RECIPE CARD WITH THIS PAN FOR AN EASY GIFT!
Save this recipe for ANYTIME you need a fast homemade dessert!
NO NEED FOR ROLLING OUT INDIVIDUAL COOKIES!
Personally, I have never been a huge fan of chocolate chip cookie bars. Most of the recipes I’ve tried are dry, crumbly, and the flavor doesn’t do it for me.
Until now.
I was flipping through our family recipe book when I came across this cookie bar recipe from my Aunt Sherol. I needed a quick dessert, so I decided to give this chocolate chip cookie recipe a try.
It was love at first bite! I know you’ll love it, too!
WHY THIS RECIPE WILL BECOME YOUR NEW FAVORITE:
- They turn out perfect every single time I make them in my favorite inexpensive 9×13 pan.
- These cookie bars have a delicious flavor.
- The consistency is perfect-not too soft, not too hard, just right.
- They look pretty perfect when you cut them up.
- The bars can be made in advance and stored for a day or two.
- All of the ingredients are standard, basic ingredients you’ll have on hand in your pantry.
- These cookie bars are freezer-friendly! You can make them ahead of time and freeze them.
Like I mentioned before…
I use this easy and quick recipe when I need a treat in a hurry. Need a treat to take to someone? Or a last minute party dessert? I promise you, you will not be disappointed!
YOU CAN HAVE A FEW DOZEN COOKIES MADE IN 30 MINUTES!
HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIE BARS
You don’t need to be a professional baker to have success with these cookie bars, but here are a few steps you’ll want to be sure to follow to ensure they turn out perfectly.
STEP 1
Cream the butter and sugars for a few minutes until you get a mixture that looks like this. Make sure it’s light and fluffy.
STEP 2
Then add in the flour and dry ingredients and give it a good mix. Your dough should now look like this:
Hint: I never sift the flour and dry ingredients together first because that’s just one extra bowl to clean. However, just make sure that you add the flour first, and then add the other dry ingredients onto the pile of flour. Stir quickly with a dry spoon to “sift” and then mix all together.
STEP 3
Stir in the chocolate chips. There is no need to measure the amount of chocolate chips out. Just pour straight form the bag until you’ve added enough to your liking. I usually use about 2 cups.
This dough only takes about 5-7 minutes to make! Super fast and easy!
STEP 4
With the dough all made, you’re ready to bake! Spray your 9×13 pan pan with your favorite cooking spray. I use Vegalene cooking spray because it has less junk in it than typical spray. And the big can lasts forever.
STEP 5
Firmly press your dough into the pan so that the dough is evenly distributed. Sprinkle a few more chocolate chips on top for good measure!
STEP 6
Bake at 350 degrees F for 20-25 minutes. *See the FAQ for more details about this temperature and time!
WAYS TO SERVE THESE COOKIE BARS
Eat the cookie bars straight from the pan. Or try serving them warm with a scoop of vanilla ice cream on top. Store the rest for your party or gathering. Just pop the 9×13 pan lid on top and you’re set to go!
FAQ:
HOW MANY COOKIES DOES ONE RECIPE MAKE?
This recipe will make 24 (2 dozen) good-sized cookie bars. You can cut them smaller to make bite-sized portions that are cute for baby showers or gatherings.
WHAT KIND OF PAN SHOULD I USE?
I always bake my cookie bars in this 9×13 Nordic Ware baking pan from Amazon. I have tried a few other pans, but without question, they always turn out better in this pan. A great pan makes all the difference!
I’ve had this pan for 12 years now and it’s still holding up strong.
CAN I USE A GLASS PAN?
A glass pan will make the cookie bars turn out on the soggy side. If soggy cookies are your thing, go for it. But I prefer the firm, crisp edges that my aluminum pan give these cookie bars. After all, I want them to turn out like cookies. And I’m betting you do, too.
CAN THIS RECIPE BE DOUBLED?
Yes, of course! This recipe doubles well. Just make sure you use a large enough mixing bowl to hold all the ingredients. Add about 3-5 extra minutes to the baking time.
And use a large baking sheet or 2, 9×13 pans.
WHAT KIND OF BAKING CHOCOLATE CHIPS DO YOU USE?
Semi-sweet chocolate chips are my go-to because I always have a big bag of Kirkland Semi-Sweet Chocolate Chips or Nestle on hand because they are affordable, but good quality.
Other good combinations:
- milk + semi-sweet
- butterscotch + semi-sweet
- semi-sweet chocolate or dark chocolate + toffee bits
- white-chocolate chips
- holiday colored M&Ms
So Festive Tip: Keep chocolate chips in the freezer to keep them fresher longer.
WHAT IF THE DOUGH IS TOO CRUMBLY?
I have had a lot of readers telling me their dough is too crumbly. I have never had this problem. But, if you do, you can add an extra egg or reduce the flour. I live at high altitude, so if you are at a lower elevation, you may need to adjust how much flour you use.
HOW LONG SHOULD I BAKE MY COOKIES?
I’ve had the best turnout baking these chocolate chip cookie bars for about 25 minutes. I live at high altitude, so you may need to adjust the timing just a bit. A lot of readers have left comments below, so you could read what others say. Mostly, just watch for the bars to be golden brown in color. It won’t hurt if you overbake them a few minutes. It’s all up to your preference.
I also love giving this 9×13 aluminum baking pan as a wedding, favorite things, or housewarming gift with this Chocolate Chip Cookie bar recipe, which you can get right here:
OTHER “BEST” RECIPES TO ADD TO YOUR COLLECTION:
Best Peanut Butter Blossoms Recipe
Caramel Oatmeal Cookie Bars (quick and simple and ohhh so good!)
The BEST Easy Chocolate Cake
Easy Homemade Oreos Everyone Loves
THE BEST CHOCOLATE CHIP COOKIE BAR RECIPE
GET THIS PERFECT COOKIE BAR PAN FOR YOU OR AS A GIFT
The Best Chocolate Chip Cookie Bars
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Print Recipe
Pin RecipeDescription
2 dozen chocolate chip cookies with no rolling out! This recipe will quickly become a go-to when you need to feed a crowd in a hurry.
Ingredients
- 1 cup butter or margarine, at room temperature
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 tsp. vanilla
- 2 eggs
- 3 cups flour
- 3/4 tsp. salt
- 3/4 tsp. baking soda
- 1 cup chocolate chips (or more if desired)
Instructions
- Using a stand mixer or hand mixer, cream butter, sugars, and vanilla together until light and fluffy.
- Add in eggs. Mix well.
- Stir in flour, salt and baking soda until combined.
- Gently fold in chocolate chips and nuts if desired.
- Spread on greased 9×13 pan. Bake at 350 for 20 minutes, or until lightly golden brown on top.
Notes
Feel free to substitute any type of baking chip you like. Great varieties include: butterscotch, dark chocolate, white chocolate or even holiday m&m’s are great mixins.
- Category: Desserts
Keywords: cookie bars, chocolate chip cookie bars
79 comments
Mmmmm these look great!
They are so good!!!! I ended up making a three flavour cookie bar (cinnamon, peanut butter and Original) They were delicious, I would definitely make again!!
I found the dough to be too crumbly. I had to add some water to this recipe. They’re in the oven now and I am hoping for the best.
I made these a few weeks back while hosting friends and they all absolutely loved them! Thank you! 🙂 (found you through Pinterest!)
I made these tonight for a party. I Followed the directions and yes the dough is a little dry but I crossed my fingers and threw them in the oven. They were DELICIOUS and very MOIST coming out of the oven. Thanks for the delicious recipe!
At first, I also found the dough to be dry and crumbly but rather than adding water I added an extra small egg. It really made a difference and they came out great!! Quick and easy to make.
Not sure what happened to mine.. followed the directions exactly. My batter looked a little runny and I cooked it for almost an hour and it kept getting brown but still wasn’t done at all… :/
Manufacturers are putting a lot of water in margarine these days. Use butter or spend a little more and get a name brand margarine like imperial or blue bonnet. Make sure it is regular margarine and not light. The batter will be runny if you use light. Try this recipe again I think you’ll like it.
I’ve also tried both butter and margarine and butter always turns out better.
Do you ise semi sweet, milk, or dark chocolate chips?
Made these tonight …cut down on chocolate chips and added butterscotch chips and walnuts. So GOOD!!
Made these and loved them. People were saying dough was crumbly and some said runny. Well I made them and they were the perfect consistency. I followed the instructions to the t and they were perfect. I will make them over and over again.
Just made these! I loved them, check out my post here… http://www.goddessofbaking.com/2015/03/03/chocolate-chip-cookie-bars/
These are ON POINT! The dry/crumbly dough comments, I don’t understand. Mine wasn’t at all, and I followed the recipe exactly. I’m wondering if they used a full cup of butter? Anyway, this has been stashed in my recipe book and will be made again and again! Thank you for sharing!
I’m so glad you loved them!
Cookie bars are the best! Love, love, LOVE it!
These cookie bars are absolutely amazing!! I have never had problems with the dough being too crumbly, so just make sure you stick exactly to the recipe and it will be perfect. These are my go-to baked goods! My friends and family make me bake these all of the time… they are obsessed! The only thing I change is sometimes I add more chocolate chips since I have a love for chocolate. Otherwise, PERFECT and so so DELICIOUS
Some scoop their flour and level off. This packs the flour. I was taught to spoon the flour in the cup and level off. Now I weigh it out. Better results.
3 cups flour is 15 oz.
Thanks for the clarification!
Just made these and they’re delicious!! I followed the recipe perfectly (except for my addition of cinnamon and nutmeg), and the dough consistency was perfect. But – they weren’t fully baked at the 20 minute mark. I needed to add another 6 minutes. I will be making these again!
I’m so happy they turned out for you! Our ovens may be difffernt, hence the additional time.
not sure what I did wrong, but these didn’t work out for me. It made a ton of dough, which made the bars very thick. Therefore, the middle didn’t get done before the outside burnt.
I’m sorry to hear this, Sara! Are you at low altitude?
Followed recipe to the “T”. Came out more like a cake
These chocolate chip cookie bars are amazing!!! My family made me promise to make sure I make them exactly the same way as this time!!
Perfect, and so quick and easy too!!
Followed the directions exactly and they turned out perfectly! Cooked them a bit longer and possibly at a lower temp…I use an antique oven so I never know the exact temp. These will be my go-to bar pan recipe. For those that said they turned out crumbly, maybe they packed their flour too much? I can’t see how these could be messed up, they are so easy!
I’m so glad they turned out for you! They are our go-to bar as well because they are easy and everyone loves them. Have a great day!
Where is the recipe???
Emma,
I apologize. My site was undergoing some maintenance, but I will email you directly the recipe! Thanks for your patience!
Does the butter need to be room temperature?
Yes, the butter should be a room temperature! I’ll update the recipe! Thanks!
I just made these & they’re delicious! I started making them, thinking I had a bag of chocolate chips on hand. Well, I didn’t and did not feel like running to the store. Consequently, I added Heath toffee chips. and white chocolate chips– yum! Will make these again with semi-sweet chocolate chips! Thank you for sharing this recipe.
Heath and white chocolate is a great idea! I’ll have to try that! I’m so glad you liked them!
Is it best to use salted or unsalted butter?
Thank you kindly.
Unsalted is better, since the recipe calls for salt. If you use salted, you may want to reduce the salt used. Does that make sense?
I just made them today they really turned out perfect and delish… definitely going to make these again…thank you for sharing this recipe…love from Bahrain??❤
I’ m so glad you loved them!
Can I cut this recipe in half and use an 8×8 inch pan?
Yes!!
how many bars does this make?
24!
Made one using a square aluminum cake mold, turns out great! I was able to make a perfect 500g of cookie bar/cake on 350F for 20 minutes. Question: If I want to make 1kg using the same cake mold, should I maintain the same temperature and minutes or increase? Please advice.
Yes, keep the same temperature. You may need a few extra minutes, maybe 25 minutes? Check after 22.
If I live in a lower altitude how much flour would you recommend using ?
Good question! I’m not exactly sure. Try 1/2 cup less. If you try it, let us know!
Followed recipe exactly as written. Bars came out very crumbly. Next time I will try to add extra egg and decrease flour.
Thanks for the tips!
So sorry to hear this! What altitude do you live at? It may be that!
The cookies were sooo good. I’m going to make them for all my friends, they will love them! thanks so much
just want to let you know, that is probably the best dessert i have ever tasted, i can’t say anything more they were too good, thanks so much again
Thanks Lucy for your sweet commment! I’m so glad you LOVED them!
I used this recipe two weeks before Christmas for my son’s school treats. I followed the recipe, and added Christmas sprinkles on top. They came out perfect after baking 30 min. They were so simple and delicious I made six more batches throughout the holidays. Recently I noticed a bag of Oreo chips at my grocery store’s clearance rack. I was curious about using them, and immediately thought of these bars. They came out great. I love the texture of the bar itself, it can really take on any additions, doesn’ tjust have to be chocolate chips.
I’m so glad you loved them! They are a perfect, go-to treat, right? I’ve never tried oreo chips before, I’ll have to add that next time.
I would love to add oats and walnuts, is there an amount you would recommend? Or do you have a separate recipe?
Hmmm… I don’t have a specific amount, although now I’m curious to try it out. I’ll have to repost when I do. I’d say, reduce the amount of flour by the amount of oats you want to add as a starting place. For nuts, maybe 1/2-1 cup? Depends on how many nuts you want in there! Leave another comment if you try it out!
I was looking for a recipe for a chocolate chip bar, to make to say thank you to some people, had everything, they sounded good, made them, and my husband got a Lil jealous when he wasn’t really getting any and they turned out so good! They were Wonderful , I left hubby 4 bars, now I need to make him his own batch! Everyone loved them! Thanks now following you!
so GLAD you loved them!! 🙂
Need to feed a big crowd so will be making two or three double recipes! When you double the recipe for a 17×12 pan, how long do you bake it?
I would add at least 3 extra minutes! It depends on your oven. Just keep watching until it’s light brown. You won’t want to burn them!
Hello! These are GREAT! But I have a problem and I’ve done them 2 times, I have a industrial oven like the ones in bakeries, sometimes temperature may vary, and sometimes i bake recipes in 300, i tried with both temperatures 300 and 350 like the recipe says, both times they don’t rise like yours in the picture, they rise but when I take them out of the oven to cool of on the cooling rack they sink, and become very thin, I want them to be thick exactly like yours, what do you think is the problem here? Some tips please! Maybe the pan? I baked them in 9×13 maybe it’s to big?! Try them in 9×9? Or the baking soda, I don’t have the 3/4 tsp measurement, but I looked it up and it says that 3/4 tsp is 1/4 tsp 3 times! Let me know please! Thanks! 🙂
im sorry to hear they havent worked out for you! i use a 9×13. perhaps you need to add more flour? im at high altitude, so maybe thats why! and yes, 3/4 tsp is 1/4 three times.
Oh yes that might be! I will try adding more flour! How much extra flour do you think I should add?! And of course keeping the chewy and soft goey consistency (but thick bars), not cakey or dry! I’m making them again tomorrow, so let me know please! Thank you so much! 🙂
i would just add 1/4 cup extra at a time, until the dough is thick but soft. you don’t want it too dense.
Perfect! Thanks so much for your help! I will make them again adding the flour and will give you an update of the results! Still love them they are so delicious! 🙂
The temperature should be that exact one 350 for 20 minutes?!
These cookie bars were awesome. They came out soft in the middle and chewy around the edges. I cooked them 20 minutes . My Husband is a very picky eater and he loves them. I will make these again. I love how fast and easy they are to make and that they are not very sweet.
Thank you for The Best Chocolate Chip Cookie Bar recipe.
so glad you loved them!!
I’ve made this recipe-tis my favorite! Great vanilla flavor and consistency. This recipe is a keeper.
Can i use parachute paper instead of greasing pan?
Do you mean parchment paper? Yes! As long as it’s oven-friendly, parchment paper is a great idea!
They are so good!!!! I ended up making a three flavour cookie bar (cinnamon, peanut butter and Original) They were delicious, I would definitely make again!!
How do these bars freeze? Could I replace raisons or choc chips and if so is there any alterations? I also may try to add oats with an alteration to the flour.
the bars freeze well! and yes, you can sub in any variety of chocolate chips. i havent’ tried it with raisins since we don’t like them, but i don’t see why you couldn’t. i also haven’t tried with oats, but that’s a good idea. if you end up trying it with oatmeal, let me know how it turns out. i’ll do the same.
Is this a cup of packed brown sugar?
YES!
Mine turned out awful! I was sooo disappointed! I cooked them at 350 for 20 minutes and they were dry and cakey – ended up throwing most of them out. 🙁
I’M so sorry to hear this! They usually turn out for everyone!
When you say this recipe makes 24 bars, does that mean only one 9×13 pan or do you need to cook it twice with the same batch of dough cut in half ?
Yes, 24 bars equals one 9×13 pan.
Pretty basic. They taste like every other chocolate chip cookie I’ve ever had. The opening paragraph saying that you didn’t really like chocolate chip cookies until you made these bars really hooked me because I feel the same. And these are still like every other recipe.