The Best Chocolate Chip Cookie Bars You Can Make In 30 Minutes

by Mel
79 comments

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You will LOVE this Chocolate Chip Cookie Bars recipe, along with the thousands of others who have tried and loved this recipe! Be sure to check out the FAQ at the end of the post, plus a recipe card so you can share this recipe as a gift! 

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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 chocolate chip cookies with only 10 minutes of hands-on-time. 

These cookie bars recipe have been a favorite in our house forever now…and I’m so excited to share this recipe with you. 

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EASY CHOCOLATE CHIP BAR COOKIES

You are not alone in wanting soft & chewy chocolate chip cookies without spending hours in the kitchen.

Because between work, homework, and housework, there just always isn’t time to have hours making cookies. 

But that doesn’t mean you can’t have warm cookies from the oven with minimal effort.  

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. Isn’t that the best news? 

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CHOCOLATE CHIP COOKIE BARS – PERFECT FOR ANY OCCASION

This chocolate chip cookie bars 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: 

Save this recipe for ANYTIME you need easy chocolate chip bars.  

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NO NEED FOR ROLLING OUT INDIVIDUAL COOKIES!

You’ll have 2 dozen chocolate chip cookies ready in under 30 minutes! 

With only 10 minutes of hands-on time! 

The Best Chocolate Chip Cookie Bars

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! 

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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.  

The Best Chocolate Chip Cookie Bars

STEP 2

Then add in the flour and dry ingredients and give it a good mix. Your dough should now look like this: 

The Best Chocolate Chip Cookie Bars

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!

The Best Chocolate Chip Cookie Bars

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. 

The Best Chocolate Chip Cookie Bars

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! 

The Best Chocolate Chip Cookie Bars

STEP 6

Bake at 350 degrees F for 20-25 minutes. *See the FAQ for more details about this temperature and time! 

The Best Chocolate Chip Cookie Bars

HOW TO SERVE THESE CHOCOLATE CHIP 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!

The Best Chocolate Chip Cookie Bars

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 YOU 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 TO BAKE COOKIE BARS?

Plan to bake these cookie bars for about 25 minutes. (I live at high altitude, so you may  need to adjust a few minutes.) The chocolate chip pan cookies will be done when they are a golden brown color. 

As with any other chocolate chip cookie recipe, if you prefer cookies more gooey, remove a few minutes early. 

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OTHER “BEST” RECIPES TO ADD TO YOUR COLLECTION:

THE BEST CHOCOLATE CHIP COOKIE BAR RECIPE

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 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. )

GET THE BEST COOKIE BAR PAN: 

AND THEN ATTACH THIS FREE PRINTABLE RECIPE CARD: 

 


 

The Best Chocolate Chip Cookie Bars

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chocolate-chip-cookie-recipe

The Best Chocolate Chip Cookie Bars


  • Author: Melissa-So Festive!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x

Description

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.


Scale

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

  1. Using a stand mixer or hand mixer, cream butter, sugars, and vanilla together until light and fluffy.
  2. Add in eggs. Mix well.
  3. Stir in flour, salt and baking soda until combined.
  4. Gently fold in chocolate chips and nuts if desired.
  5. 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

 

You'll love...

79 comments

Ashlee May 26, 2014 - 3:44 am

Mmmmm these look great!

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Romar September 15, 2018 - 11:38 pm

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!!

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Sara August 19, 2014 - 12:59 am

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.

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Amanda October 28, 2014 - 9:03 pm

I made these a few weeks back while hosting friends and they all absolutely loved them! Thank you! 🙂 (found you through Pinterest!)

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Tiffany November 10, 2014 - 12:24 am

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!

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Rachael November 26, 2014 - 2:27 am

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.

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Elizabeth December 11, 2014 - 3:55 am

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… :/

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Beverly Gonzalez August 8, 2016 - 8:08 pm

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.

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Mel August 12, 2016 - 5:52 pm

I’ve also tried both butter and margarine and butter always turns out better.

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mrs domo December 19, 2014 - 7:31 pm

Do you ise semi sweet, milk, or dark chocolate chips?

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Tricia January 22, 2015 - 1:51 am

Made these tonight …cut down on chocolate chips and added butterscotch chips and walnuts. So GOOD!!

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Tina January 25, 2015 - 6:16 pm

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.

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Merlot @ Goddess of Baking March 4, 2015 - 5:37 am

Just made these! I loved them, check out my post here… http://www.goddessofbaking.com/2015/03/03/chocolate-chip-cookie-bars/

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Rachel October 26, 2015 - 7:56 am

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!

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Mel June 16, 2016 - 7:15 am

I’m so glad you loved them!

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Matea November 9, 2015 - 1:56 am

Cookie bars are the best! Love, love, LOVE it!

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Megan Murphy December 20, 2015 - 7:14 pm

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

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Barbarainnc April 11, 2016 - 2:09 pm

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.

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Mel June 16, 2016 - 7:14 am

Thanks for the clarification!

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Tina H. May 3, 2016 - 11:50 pm

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!

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Mel June 15, 2016 - 6:53 pm

I’m so happy they turned out for you! Our ovens may be difffernt, hence the additional time.

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Sara May 16, 2016 - 5:51 pm

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.

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Mel June 16, 2016 - 7:14 am

I’m sorry to hear this, Sara! Are you at low altitude?

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Rebecca Wallace December 9, 2019 - 12:50 pm

Followed recipe to the “T”. Came out more like a cake

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Cindy Guerrieri June 8, 2016 - 12:57 am

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!!

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Brynn August 9, 2016 - 9:39 pm

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!

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Mel August 12, 2016 - 5:52 pm

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!

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Emma August 30, 2016 - 8:50 am

Where is the recipe???

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Mel August 30, 2016 - 12:07 pm

Emma,
I apologize. My site was undergoing some maintenance, but I will email you directly the recipe! Thanks for your patience!

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Mary December 17, 2016 - 9:40 am

Does the butter need to be room temperature?

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Mel December 21, 2016 - 8:42 pm

Yes, the butter should be a room temperature! I’ll update the recipe! Thanks!

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Karin February 5, 2017 - 12:02 pm

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.

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Mel February 6, 2017 - 2:56 pm

Heath and white chocolate is a great idea! I’ll have to try that! I’m so glad you liked them!

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Anne February 20, 2017 - 6:22 pm

Is it best to use salted or unsalted butter?

Thank you kindly.

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Mel February 21, 2017 - 5:11 pm

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?

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Um Talal March 17, 2017 - 2:48 am

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??❤

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Mel June 7, 2017 - 12:00 am

I’ m so glad you loved them!

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Ariana March 31, 2017 - 2:58 pm

Can I cut this recipe in half and use an 8×8 inch pan?

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Mel March 31, 2017 - 8:48 pm

Yes!!

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melanie May 30, 2017 - 1:44 pm

how many bars does this make?

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Mel May 30, 2017 - 10:55 pm

24!

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Rafiq June 20, 2017 - 9:54 pm

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.

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Mel June 21, 2017 - 10:09 pm

Yes, keep the same temperature. You may need a few extra minutes, maybe 25 minutes? Check after 22.

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Yvette July 19, 2017 - 9:30 pm

If I live in a lower altitude how much flour would you recommend using ?

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Melissa Sunday July 24, 2017 - 10:57 am

Good question! I’m not exactly sure. Try 1/2 cup less. If you try it, let us know!

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Kathy September 5, 2017 - 3:46 am

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!

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Melissa Sunday September 7, 2017 - 3:59 pm

So sorry to hear this! What altitude do you live at? It may be that!

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Lucy Donohue September 24, 2017 - 3:56 pm

The cookies were sooo good. I’m going to make them for all my friends, they will love them! thanks so much

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Lucy Donohue September 24, 2017 - 3:59 pm

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

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Melissa Sunday September 27, 2017 - 11:10 am

Thanks Lucy for your sweet commment! I’m so glad you LOVED them!

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Rommy January 7, 2018 - 10:07 am

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.

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Melissa Sunday January 8, 2018 - 1:04 pm

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.

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Rommy January 7, 2018 - 10:16 am

I would love to add oats and walnuts, is there an amount you would recommend? Or do you have a separate recipe?

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Melissa Sunday January 8, 2018 - 1:06 pm

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!

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Lucy February 11, 2018 - 8:37 am

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!

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Melissa Sunday February 12, 2018 - 1:24 am

so GLAD you loved them!! 🙂

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Lisa February 26, 2018 - 2:58 pm

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?

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Melissa Sunday March 5, 2018 - 10:42 pm

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!

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Lourdes April 20, 2018 - 3:47 pm

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! 🙂

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Melissa Sunday April 25, 2018 - 11:08 am

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.

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Lourdes April 26, 2018 - 10:22 pm

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! 🙂

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Melissa Sunday April 26, 2018 - 10:50 pm

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.

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Lourdes April 27, 2018 - 9:04 am

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! 🙂

Lourdes May 24, 2018 - 6:51 pm

The temperature should be that exact one 350 for 20 minutes?!

Laura Sisco June 2, 2018 - 3:39 pm

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.

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Melissa Sunday June 4, 2018 - 10:48 am

so glad you loved them!!

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Jeannie July 14, 2018 - 7:55 am

I’ve made this recipe-tis my favorite! Great vanilla flavor and consistency. This recipe is a keeper.

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Alice August 23, 2018 - 4:57 am

Can i use parachute paper instead of greasing pan?

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sofestivemel August 29, 2018 - 9:58 am

Do you mean parchment paper? Yes! As long as it’s oven-friendly, parchment paper is a great idea!

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Romar September 15, 2018 - 11:40 pm

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!!

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Marta October 21, 2018 - 11:57 am

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.

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sofestivemel October 22, 2018 - 9:24 am

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.

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K Hall February 5, 2019 - 5:23 pm

Is this a cup of packed brown sugar?

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sofestivemel February 5, 2019 - 6:58 pm

YES!

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Peggy March 5, 2019 - 2:41 pm

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. 🙁

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sofestivemel March 5, 2019 - 5:04 pm

I’M so sorry to hear this! They usually turn out for everyone!

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Melissa January 27, 2020 - 11:02 am

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 ?

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sofestivemel February 3, 2020 - 8:52 am

Yes, 24 bars equals one 9×13 pan.

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Wendy K March 26, 2020 - 11:32 am

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.

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