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.

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5 Responses to “White Chocolate and Blueberry Cupcakes”

  1. #
    MrsPresley — October 9, 2007 at 3:04 am

    yum! those look beautiful 🙂

  2. #
    Beth G. — October 9, 2007 at 5:47 am

    Those look awesome!! I love blueberry everything 🙂

  3. #
    Amber — October 11, 2007 at 1:15 am

    Awww, these are so cute! I love them. Great job.

  4. #
    小a — January 12, 2010 at 4:34 am

    do you need to chill the frosting before you spread them on the cupcakes?

  5. #
    Jen — January 12, 2010 at 1:25 pm

    I don’t think I chilled the frosting. But you definitely can.

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