These cookie bars are so decadent and delicious! They are thick and chewy, full of chocolate chips and covered with a chocolate glaze and sprinkles.
One of the best and easiest desserts to make for the holidays or for any family celebration. They take less than an hour from start to finish!
About the recipe
These bars are made of cookie dough baked in a sheet pan. That makes them thicker than the usual cookies but with the same decadent taste and chewiness.
They are very easy: just mix and bake. The chocolate glaze on top makes them perfect for any holiday or party. The sprinkles are the last festive touch that will impress all the kids.
Preparation summary
This is a one bowl recipe for cookie dough that you need to bake in a 7 x 9 inch/ 17 x 25 cm sheet pan.
- To make it, first you need to whisk the melted butter with the sugar and add the egg, vanilla and almond extract.
- Then add the dry ingredients: flour with baking powder and starch.
- Lastly fold the chocolate chips into the dough.
- Bake for about 30 minutes at 350º F/ 180º C. Let cool and spoon the glaze on top. Add the sprinkles, serve and enjoy!
Variations
Depending on the occasion for which you are preparing this recipe, you can make variations with the chocolate chips, the glaze and the sprinkles you use. For example:
- For Christmas cookie bars you can use red and green sprinkles and even red and green M&Ms inside the dough.
- If you want to make them for Valentine's day, you can top them heart shaped sprinkles
- For birthday parties my preferred sprinkles are the rainbow ones or the confetti kind that you see on the photos.
- Variations with the sweetener are also possible. I used coconut sugar as it has a nice caramel taste but you can opt for white sugar or light brown sugar.
- As for the flavors, instead of almond there are the options for lemon, orange, coconut or just vanilla by itself.
How to store
Store these cookie squares covered at room temperature for about 3-4 days.
These bars also freeze well: place them in freezer containers and keep them frozen for up to 3 months.
Definitely this is one of the best cookie bars recipes that absolutely everyone can make! No mixer required and no baking experience. You need a few simple ingredients and very little time to prepare these impressive cookie squares.
Need some more party dessert ideas? Check out some more options:
- How to bake a large batch of cookies for a crowd
- Hazelnut Linzer Cookies
- Dried Fruit Cookies
- Red Velvet Crinkle Cookies
- Double Chocolate Cookie Cake
- Double Chocolate Cookies with Cheesecake Filling
📝 Recipe
Easy Cookie Bars
Ingredients
- ½ cup + 1 tablespoon /125 g butter, melted
- ¾ cup/ 130 g chocolate chips, see notes
- 1 large egg, room temperature
- 1 ⅓ cup/ 160 g all purpose flour
- ⅓ cup/ 40 g cornstarch or other starch
- ¾ cup/ 150 g coconut sugar, see notes
- ½ tsp/ 5 g baking powder
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2,8 oz melted chocolate for glazing
- sprinkles by choice
Instructions
- Preheat the oven to 350º F/ 180º C. Line a 7 x 9 inch/ 17 x 25 cm rectangular pan with a sheet of parchment paper.
- Combine the flour with the baking powder and whisk to blend.
- In a large mixing bowl whisk butter and sugar until smooth. Add the egg, vanilla and almond extract and whisk until combined.
- Gradually add the flour mixture and the starch. Mix gently with a wooden spoon to make a soft dough.
- At the end gently fold the chocolate chips until absorbed.
- Spread the dough on the bottom of the prepared pan.
- Bake for about 30 minutes or until the top starts becoming golden brown.
- Let cool for 5 minutes and then cut it into squares with a sharp knife.
- Melt the chocolate on a double boiler. Using a teaspoon draw lines on top of the cookie bars with the chocolate.
- Top with sprinkles.
Notes
- Store the cookie bars for 2-3 days covered at room temperature or 4-5 days in the fridge.
- These bars are freezer friendly: you can keep them frozen for 2-3 months in boxes.
- You can choose any kind of chocolate chips for the dough: white, dark, etc.
- Sugar: I used coconut sugar because it has a mild caramel taste. You can substitute it with white granulated sugar or light brown sugar.
Comments
No Comments