Chocolate chip cookie bars

Thursday, June 25, 2009

Chocolate chip cookie bars

I’ve been in a big cookie bar mood lately. They’re just so much easier than making cookies. No need to portion dough, bake, wait, and repeat it all over and over. You just throw all the dough into a pan and 15 minutes later you’re all set. In fact, growing up I almost preferred chocolate chip cookie bars over cookies.

These bars have a good amount of chocolate chips in them, which is awesome.

Chocolate Chip Bars – from My Baking Adventures, originally from Cookie Madness
8 oz regular salted butter (2 sticks) – I used unsalted butter
1 1/4 cup granulated sugar
1 cup of brown sugar, packed
4 large eggs
1 tablespoon of pure vanilla extract
3 1/2 cups all purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt (optional) – I added the salt
2 (12 oz) packages of semi-sweet chocolate chips
2 cups chopped pecans (optional) – I omitted the pecans

Cream the butter and sugars, beat in the eggs and vanilla.. Combine the dry ingredients and blend in. Add chips and nuts. Spread in a greased 15x 10 inch baking pan. Bake at 350F for 15-20 minutes. Cool and cut into bars.

Bars and Brownies, Dessert

8 comments »

9 Responses to “Maraschino Cherry White Chocolate Chip Cookies”

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1

kimberly.ann — February 9, 2013 at 8:31 pm

I just love the combination of white chocolate and fruit. Cherry sounds like a great addition to these cookies!
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2

Wendy — February 10, 2013 at 2:13 pm

Creamy white chocolate is perfect with cherries. Those two together in a chewy cookie sound wonderful.
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3

Eva @ Eva Bakes — February 11, 2013 at 9:04 am
My brother is the same way – he loves maraschino cherries and will take any extras that he can get his hands on. I’m sure he would adore these!
- beantownbaker — February 11th, 2013 @ 11:22 am
  
  I’m sure he would too!
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4

Paula — February 12, 2013 at 6:11 pm

What a great combination for a cookie! They look delicious.
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5

Zahra — July 27, 2013 at 2:51 pm
Salted or unsalted butter?
- beantownbaker — July 30th, 2013 @ 5:49 pm
  
  I always use unsalted butter in my baking.
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6

Jamie — July 4, 2018 at 2:43 pm

I was thinking about putting this in a cake as a filing then frosting and covering with fondant. Would I then be able to leave the cake out on the counter for two nights before the party?

Thank you!
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7

warungplay — August 31, 2018 at 6:28 am

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