Loaded Chocolate Chip Cookie Bars

With two kinds of chocolate and plenty of other great flavors, these Loaded Chocolate Chip Cookie Bars will quickly earn a spot on your favorite sweet treats list!

Loaded Chocolate Chip Cookie Bars on parchment paper

I’m sure we’ve all baked and eaten our share of chocolate chip cookie bars. I usually like them, but I find often want something a little different than just a cookie recipe spread into a pan. That’s how these Loaded Chocolate Chip Cookie Bars came to be!

I started with a few of my chocolate chip cookie recipes and then started tweaking. I wanted these bars to be soft and gooey, yet dense and, well, significant. And I’m happy to tell you that these bars are all of that and more!

stack of Loaded Chocolate Chip Cookie Bars on a white plate

To make them even better, I packed them with not only two kinds of chocolate chips, but also nuts, peanut butter chips, and toffee. But don’t stop there! There are so many other great flavors you could add to these bars. Coconut, white chocolate, dried fruit… whatever you like! Add a sprinkling of coarse salt on top for a sweet and salty twist. You can, of course, go the simpler route with just lots of chocolate chips and you’ll still be quite pleased.

As you’re making these bars, you’ll notice that the dough isn’t quite what you’re accustomed to seeing with cookies. It’s a bit gooier than you would usually expect from a cookie dough. But that difference is what gives them their fantastic texture and flavor!

overhead view of Loaded Chocolate Chip Cookie Bars on parchment paper on a white surface

If you can bear to wait, these cookie bars are actually better the day after they’re baked. I usually can’t resist a little sample after they’ve cooled initially, but then I do my best to wait until the next day to serve myself a large slice. The fact that they get better after a day makes them a perfect choice for making dessert in advance!

As much as I bake and as many different things as I bake, I tend to enjoy them and then move on to the next thing. But I usually find myself missing these cookie bars after they’re gone. That puts them firmly on my go-to list of repeat recipes. I hope you’ll give them a try soon and add them to your favorites, too!

Find more cookie recipes in the Recipe Index.

More Cookie Bar Recipes

Yield: 24 2-inch bars

Loaded Chocolate Chip Cookie Bars

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Two kinds of chocolate chips, nuts, toffee, and more make these Loaded Chocolate Chip Cookie Bars an instant favorite!

Loaded Chocolate Chip Cookie Bars on parchment paper

Ingredients

  • 2 & 1/4 cups (270g) all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) firmly packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (85g) semisweet chocolate chips
  • 1/2 cup (85g) milk chocolate chips
  • 1/2 cup (85g) peanut butter chips
  • 1/2 cup chopped nuts (weight varies by type of nuts used)
  • 1/2 cup (80g) toffee bits

Instructions

  1. Preheat oven to 350°F. Line a 9"x 13" pan with parchment paper so that the paper overhangs by a couple of inches on the two long sides. Grease the paper. (The parchment makes things simpler, but you can also skip that step and just grease the pan if you prefer.)
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Combine the cooled butter, brown sugar, and sugar using a large spoon or an electric mixer on medium-low speed.
  4. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  5. Gradually add the flour mixture, mixing just until a few streaks of flour remain.
  6. Stir in the remaining ingredients, mixing just until combined.
  7. Transfer the dough to the prepared pan, and spread evenly.
  8. Bake 30 to 35 minutes, or until the edges are brown and a pick inserted into the center comes out clean.
  9. Cool in the pan on a wire rack. Then use the overhanging parchment paper to lift the bars out of the pan and onto a cutting board. Cut into bars.

Notes

Use any combination of add-ins that you like. Just keep the total amount around 2 & 1/2 cups.

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