Easy Cookie Bars
I love these easy cookie bars so much! They are quick to make and fuss-free. Plus, you can use chocolate chips or your favorite candy to make them. I love peanut butter cups but use what you love. Forget scooping individual cookies! These cookie bars are my go-to when I need a fast, simple dessert. The batter comes together quickly and easily, and instead of fussing with baking sheets, you press it into a pan. It’s as easy as dumping, spreading, and baking! This recipe is perfect for using leftover Halloween candy or those half-empty bags of chocolate chips and nuts in your pantry. Feel free to get creative and customize these bars with your favorite mix-ins! Key Ingredients Flour: I use all-purpose flour for these easy cookie bars. Some bakers love using bread flour to make their cookies chewier. If you want to experiment with it, the dough will be drier, so consider adding a tablespoon or two of milk. Sugar: I like a combination of granulated and brown sugar for the perfect crispy, chewy texture. If you only want one, I recommend using brown sugar, as this will provide the most flavor. Butter: I use salted butter, but unsalted butter is fine for this recipe. If you use unsalted, consider adding 1/4 teaspoon of fine sea salt to the cookie dough. Egg: This recipe calls for 1 egg, which adds flavor and structure to the bars. Vanilla and Salt: These combine to make extra tasty cookies. In our easy chocolate chip cookies, we also add espresso powder, which would be lovely in this bar recipe, too! Baking Soda: It helps our cookies rise and turn a lovely golden brown. Chocolate or Candy: It’s totally up to you! Use whatever you have in your pantry, or try leftover candy. I love peanut butter cups and used mini cups in the photos. Flour: I use all-purpose flour for these easy cookie bars. Some bakers love using bread flour to make their cookies chewier. If you want to experiment with it, the dough will be drier, so consider adding a tablespoon or two of milk. Sugar: I like a combination of granulated and brown sugar for the perfect crispy, chewy texture. If you only want one, I recommend using brown sugar, as this will provide the most flavor. Butter: I use salted butter, but unsalted butter is fine for this recipe. If you use unsalted, consider adding 1/4 teaspoon of fine sea salt to the cookie dough. Egg: This recipe calls for 1 egg, which adds flavor and structure to the bars. Vanilla and Salt: These combine to make extra tasty cookies. In our easy chocolate chip cookies, we also add espresso powder, which would be lovely in this bar recipe, too! Baking Soda: It helps our cookies rise and turn a lovely golden brown. Chocolate or Candy: It’s totally up to you! Use whatever you have in your pantry, or try leftover candy. I love peanut butter cups and used mini cups in the photos. How to Make Cookie Bars These cookie bars are the perfect base for your favorite cookie mix-ins. To make them, beat butter with sugar and vanilla extract until light and fluffy, then beat in the egg. You can mix the flour, baking soda, and salt from there. Then, fold in chocolate chips, chopped candy, or whatever else you love. I bake these bars in a square baking pan, let them cool in the pan for a few minutes, and then transfer them to a wire rack to cool completely. Easy Cookie Bars PREP 10 mins COOK 25 mins TOTAL 35 mins PREP 10 mins COOK 25 mins TOTAL 35 mins This soft and tender bar cookie recipe is perfect with chocolate chips or leftover candy bars! I love chopping peanut butter cups and using them in the cookie batter, but use what you love! This is a great cookie recipe to keep around for leftover Halloween candy! Makes 12 Cookie Bars You Will Need 8 tablespoons (115g) butter, softened 1/3 cup (65g) granulated sugar 1/3 cup packed (65g) brown sugar 1/2 teaspoon vanilla extract 1 large egg 1 ¼ cups (162g) all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/2 cup (85g) chocolate chips or chopped candy like peanut butter cups Directions 1Preheat the oven to 350°F (177°C). Line an 8-inch square pan with parchment paper. 2In a large bowl, beat the softened butter, both sugars, and the vanilla extract at medium speed with a hand mixer until creamy, light, and fluffy, scraping down the sides as necessary for about 3 minutes. 3Add the egg and beat until combined. 4In a separate bowl, whisk the flour, baking soda, and salt. 5Add the flour mixture, in thirds, to the butter mixture, beating until incorporated and scraping down the sides of the bowl as necessary. 6Stir in the chocolate chips or candy. 7Press the cookie dough into the prepared baking pan and bake until the top is no longer wet and golden brown, 20 to 30 minutes. 8Cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely. Cut into 12 rectangles. 1Preheat the oven to 350°F (177°C). Line an 8-inch square pan with parchment paper. 2In a large bowl, beat the softened butter, both sugars, and the vanilla extract at medium speed with a hand mixer until creamy, light, and fluffy, scraping down the sides as necessary for about 3 minutes. 3Add the egg and beat until combined. 4In a separate bowl, whisk the flour, baking soda, and salt. 5Add the flour mixture, in thirds, to the butter mixture, beating until incorporated and scraping down the sides of the bowl as necessary. 6Stir in the chocolate chips or candy. 7Press the cookie dough into the prepared baking pan and bake until the top is no longer wet and golden brown, 20 to 30 minutes. 8Cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely. Cut into 12 rectangles. Adam and Joanne's Tips Make ahead: Refrigerate unbaked cookie dough up to 3 days. The nutrition facts provided below are estimates. Make ahead: Refrigerate unbaked cookie dough up to 3 days. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 bar (1 of 12) / Calories 211 / Total Fat 10.9g / Saturated Fat 6.6g / Cholesterol 35.9mg / Sodium 195.8mg / Carbohydrate 27g / Dietary Fiber 1g / Total Sugars 16.3g / Protein 2.6g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Tuna Salad Next Post: Easy Sweet Potato Pie