#No bake chocolate chip cookie bars free#

This week on Friday we had a busy day – friends over in the morning and an afternoon playing with cousins. But with kids it’s hard to bake anything that requires dropping cookies onto multiple pans, baking in batches and ensuring nothing gets burned, transferring cookies to cool, etc. See site Terms here.Ĭonsidering about one out of every 5 things I bake is a variation of chocolate chip cookies, it’s safe to say it’s one of my favorite treats. I have frozen them in a big slab and sliced when defrosting, and I have frozen them in individual pieces as well.This post may contain affiliate links.

Can I make these cookie bars ahead of time? Of course! Make up to 24 hours ahead of time and leave at room temp, or wrap well in the fridge for up to a week.

Tip for a Jumbo Batch: I often 1.5x the recipe and bake in my favorite 12×17 pan.

The baking times here are well-tested, but only apply to the recipe and equipment as written.

If I double this recipe do I need bigger pan? In general, it’s best to measure out ingredients for each batch in separate bowls (but at the same time) and use a separate 9×13 pan to bake each batch.

Chocolate-Frosted Peanut butter Cookie Bars.

Lime Bars with Coconut Shortbread Crust.

Frosted Sugar Cookie Bars with Fluffy Buttercream Frosting.

Looking for more bar cookies and desserts? Try one of these other favorites from Our Best Bites: This recipe is really good served warm with vanilla ice cream!

Perfect for a weeknight treat, a potluck party, or breakfast. I won’t tell. Here in these photos you can see a bar cut from the center after it’s barely cooled, and on the right, the next day after chilling and cooling completely. These are slightly crisp around the edges, and super soft in the middle, and basically heaven in a bar. At our house we actually like to eat these cold from the fridge! The centers will be like cookie dough. Otherwise, cool completely to room temp (or even chill) and then cut into squares. If you’re going to serve them before they’ve cooled all the way, I suggest putting them in a bowl with ice cream on top. If you sneak out a square right out of the oven, it will be gooey and doughy and fall apart.

The absolute hardest part of this is waiting for these to cool. The middle will still appear set but quite soft. They’re done when the edges are just golden brown and you can tell they’re set up. A pan with straight corners works best, and I always line my pans for bar cookies because it makes it infinitely easier to cut them afterward, when you can just lift the entire giant bar right out. Once those are mixed in, you’ll press the dough into a foil or parchment-lined 9×13 pan.I never use milk chocolate in desserts because I think they just turn out overly sweet. Lastly, you’ll need some chocolate chips, and you can use any kind you like.Once those are incorporated, sprinkle in your dry ingredients a little at a time: flour, baking soda, and salt.Mix that up with some melted butter, and then add eggs and a generous splash of vanilla.Start with a mix of brown and white sugars.I don’t mix them into the dough because they tend to melt and change the texture of the cookie, but rather I like to sprinkle them on top before baking. It’s becoming harder to find plain toffee bits, and not chocolate covered. You can find them by the chocolate chips on the baking aisle. Toffee Bits – Toffee bits are an optional ingredient (and not shown in this batch in the photos).Most often I just use semi-sweet or dark these days. Use whatever kind of chocolate or flavored baking chips you’d like! When I first posted this recipe years ago, I called for half semisweet and half white chocolate. Chocolate Chips – There are no hard and fast rules here.

If you have a food intolerance, feel free to make substitutions as needed, but I haven’t tested anything but butter. Butter – Use real, salted butter here.It probably takes 5 minutes to measure everything out, mix it, and have it in the oven. And cooking them all together in one pan gives you a chewy dough center in every piece. I’ve sold hundreds at bake sales! Cookies in bar form is a really quick and easy way to get the same soft and chewy home-baked cookie, but just…squared. These Chocolate Chip Cookie Bars are the most made dessert in my house.

#No bake chocolate chip cookie bars free#