You will LOVE this easy 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!
MEET THE BEST CHOCOLATE CHIP COOKIE BAR!
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- MEET THE BEST CHOCOLATE CHIP COOKIE BAR!
- Why you’ll love these
- Perfect for any occasion
- CHOCOLATE CHIP COOKIE BARS 9X13 PAN = NO ROLLING OUT!
- Directions
- Serving instructions
- How many cookies does one batch make?
- What pan to use
- Doubling the recipe
- Best baking chips to use
- Avoiding dry and crumbly dough
- Baking time
- Great gift idea!
- Other “best” recipes to try
- 📖 Recipe
- 💬 Comments
It’s pretty bold to claim something as the best, but these chewy 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.
Why you’ll love these
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 chewy 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?
- 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.
- You can have a few dozen cookies made in 30 minutes!
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:
- 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
Save this recipe for ANYTIME you need easy chocolate chip bars.
CHOCOLATE CHIP COOKIE BARS 9X13 PAN = NO ROLLING OUT!
You don’t need to roll out individual chocolate chip cookies with this best chocolate chip bars recipe. Put all the dough into a 9×13 pan and you’ll have 2 dozen baked in no time!
With only 10 minutes of hands-on time, you’ll end up with square chocolate cookies without tons of work.
Directions
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!
Serving instructions
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!
How many cookies does one batch 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 pan to 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.
Doubling the recipe
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.
Best baking chips to 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.
Avoiding dry and crumbly dough
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.
Baking time
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.
Great 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 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:
Other “best” recipes to try
- 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
After you make this recipe, will you pretty please leave a comment with a star rating? This will help others find this amazing recipe! Thanks SO much! ♡
Print📖 Recipe
The Best Chocolate Chip Cookie Bars
- 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.
Ingredients
- 1 cup butter or margarine, at room temperature
- 1 cup brown sugar
- ¾ cup white sugar
- 2 tsp. vanilla
- 2 eggs
- 3 cups flour
- ¾ tsp. salt
- ¾ 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
Keywords: cookie bars, chocolate chip cookie bars
Ashlee says
Mmmmm these look great!
Romar says
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!!
Sara says
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.
Amanda says
I made these a few weeks back while hosting friends and they all absolutely loved them! Thank you! 🙂 (found you through Pinterest!)
Tiffany says
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!
Rachael says
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.
Elizabeth says
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… :/
Mel says
I’ve also tried both butter and margarine and butter always turns out better.
mrs domo says
Do you ise semi sweet, milk, or dark chocolate chips?
Tricia says
Made these tonight …cut down on chocolate chips and added butterscotch chips and walnuts. So GOOD!!
Tina says
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.
Merlot @ Goddess of Baking says
Just made these! I loved them, check out my post here… https://www.goddessofbaking.com/2015/03/03/chocolate-chip-cookie-bars/
Rachel says
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!
Mel says
I’m so glad you loved them!
Matea says
Cookie bars are the best! Love, love, LOVE it!
Megan Murphy says
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
Barbarainnc says
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.
Mel says
Thanks for the clarification!
Tina H. says
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!
Mel says
I’m so happy they turned out for you! Our ovens may be difffernt, hence the additional time.
Sara says
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.
Mel says
I’m sorry to hear this, Sara! Are you at low altitude?
Rebecca Wallace says
Followed recipe to the “T”. Came out more like a cake
Cindy Guerrieri says
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!!
Brynn says
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!
Mel says
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!
Emma says
Where is the recipe???
Mel says
Emma,
I apologize. My site was undergoing some maintenance, but I will email you directly the recipe! Thanks for your patience!
Mary says
Does the butter need to be room temperature?
Mel says
Yes, the butter should be a room temperature! I’ll update the recipe! Thanks!
Karin says
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.
Mel says
Heath and white chocolate is a great idea! I’ll have to try that! I’m so glad you liked them!
Anne says
Is it best to use salted or unsalted butter?
Thank you kindly.
Mel says
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?
Um Talal says
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??❤
Mel says
I’ m so glad you loved them!
Ariana says
Can I cut this recipe in half and use an 8×8 inch pan?
Mel says
Yes!!
melanie says
how many bars does this make?
Mel says
24!
Rafiq says
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.
Mel says
Yes, keep the same temperature. You may need a few extra minutes, maybe 25 minutes? Check after 22.
Yvette says
If I live in a lower altitude how much flour would you recommend using ?
Melissa Sunday says
Good question! I’m not exactly sure. Try 1/2 cup less. If you try it, let us know!
Kathy says
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!
Melissa Sunday says
So sorry to hear this! What altitude do you live at? It may be that!
Lucy Donohue says
The cookies were sooo good. I’m going to make them for all my friends, they will love them! thanks so much
Lucy Donohue says
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
Melissa Sunday says
Thanks Lucy for your sweet commment! I’m so glad you LOVED them!
Rommy says
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.
Melissa Sunday says
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.
Rommy says
I would love to add oats and walnuts, is there an amount you would recommend? Or do you have a separate recipe?
Melissa Sunday says
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!
Lucy says
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!
Melissa Sunday says
so GLAD you loved them!! 🙂
Lisa says
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?
Melissa Sunday says
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!
Lourdes says
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! 🙂
Melissa Sunday says
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.
Lourdes says
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! 🙂
Melissa Sunday says
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.
Lourdes says
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 says
The temperature should be that exact one 350 for 20 minutes?!
Laura Sisco says
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.
Melissa Sunday says
so glad you loved them!!
Jeannie says
I’ve made this recipe-tis my favorite! Great vanilla flavor and consistency. This recipe is a keeper.
Alice says
Can i use parachute paper instead of greasing pan?
sofestivemel says
Do you mean parchment paper? Yes! As long as it’s oven-friendly, parchment paper is a great idea!
Romar says
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!!
Marta says
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.
sofestivemel says
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.
K Hall says
Is this a cup of packed brown sugar?
sofestivemel says
YES!
Peggy says
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. 🙁
sofestivemel says
I’M so sorry to hear this! They usually turn out for everyone!
Melissa says
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 ?
sofestivemel says
Yes, 24 bars equals one 9×13 pan.
Wendy K says
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.
KyLee says
My go to recipe for EVERYTHING. Especially because a moist chocolate chip cookie is my weakness. The recipe is perfect, no dryness to the batter if you follow directions correctly. If anything the matter is a little on the wet side. ALWAYS satisfies my cravings. Thank you!
★★★★★
Mary Grace says
These are always a hit! Super tasty and easy. Jumbo chocolate chips add an extra kick if you want more chocolate 🙂
★★★★★
Cass says
I am in heaven. I should have never made these. So insanely good. Gooey, slight crisp on outside. Followed recipe with modifications for altitude since recipe states high altitude. The rest are going to a good home so I don’t ruin my health by eating the entire pan!
★★★★★
melissa says
Thank you so much for taking the time to leave a rating! I am SO glad you loved these…but yes they are dangerous. Haha.