The Speckled Palate
March 27, 2019

Chocolate Chip Cookie Bars #SpringSweetsWeek

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This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Studded with dark and bittersweet chocolate chips, these light and fluffy Chocolate Chip Cookie Bars are the perfect consistency and so easy to eat. Inspired by a birthday cookie cake, these easy cookie bars are perfect for a party or any type of gathering. Makes 24 bars.

Cookie bars lean up against the side of a milk glass

For our older daughter’s first birthday, my husband insisted on a cookie cake for her, even though I was already baking cupcakes.

“We need to have it.”

And so we did… and when our daughter bit into one of the little cookie bar squares on her first birthday, her eyes lit up. (Or so I’m told—I wasn’t around for her first bite of sugary goodness.)

And these cookie bars right here? We’ve been making ‘em ever since.

More celebratory dessert recipes: Funfetti Ice Cream SandwichesChocolate-Covered Raspberry Cupcakes with Raspberry Chocolate Cream Cheese Filling and Raspberry Buttercream FrostingAll-Butter Tea Cake CookiesChocolate Banana “Ice Cream”

Ingredients to make Chocolate Chip Cookie Bars are laid out on a grey backdrop

What you’ll need to make Chocolate Chip Cookie Bars

  • Stand mixer (or a hand mixer and mixing bowl)
  • Nonstick cooking spray
  • 9”x13” baking pan
  • Your favorite kind of chocolate chips (I’m partial to bittersweet and dark chocolate chips, but you could definitely use milk or semisweet ones, too!)

Sugar is poured into a mixing bowl to make the cookie batter

How to make Chocolate Chip Cookie Bars

Cream the butter and sugars together.

Start off by measuring in the softened butter, Dixie Crystals granulated sugar and brown sugar into the base of your stand mixer. (This can also be done in a big bowl and with a hand mixer if you don’t have a stand mixer.) Use the flat beater attachment to cream these ingredients together until light and fluffy.

This step is hugely important because creaming the sugar and butter makes for a fluffy, light cookie bar. Essentially, the creaming process adds air the batter, creating air pockets so the dough can rise even more when it gets into the oven.

It’s the same principal as whipping cream for whipped cream and the air added to that making the whipped cream light and fluffy and delightful, instead of sitting dense, or worse, oily, on your tongue.)

Vanilla is poured into the cookie bar batter

Add the egg and vanilla into the batter, too.

Scrape down the sides of the bowl using a rubber spatula before adding these beauties to the mix.

Once they’re in the bowl, beat them until combined, and scrape down the sides again to ensure all the ingredients are actually mixing into the batter.

A girl watches cookie batter mix in a stand mixer

The wet ingredients for Chocolate Chip Cookie Bars are blended together before the dry ingredients are added

Measure in the dry ingredients, and mix until combined.

Gently scoop the flour, salt and soda into the mixing bowl. You could do half of this, mix it together, then add the other half, but I like to let my stand mixer do the heavy lifting for me. Also, this part is super fun for my daughter.

Be sure to turn on the stand mixer at a super low speed at first so you don’t get covered in flour. Been there, done that, won’t make that mistake again. 😉

And once the flour has been added, throw in the chocolate chips, too!

A girl watches Chocolate Chip Cookie Bar batter mix in a stand mixer

Press the cookie bar dough into a prepared baking sheet, and bake.

Unlike cookies, you won’t let the cookie bar dough chill in the fridge because we don’t have to worry if the batter spreads.

Instead, we’ll spray a 9”x13” baking pan with nonstick baking spray, then press the cookie dough into it with our hands. If you’re afraid that all the dough will stick to your hands, don’t. (If you worry about this, spray your hands with nonstick baking spray before pressing the bars into shape.)

Once the dough is spread into the pan, pop it in the oven and bake.

A girl presses cookie bar batter into a baking dish before baking

FAQs for making the BEST Chocolate Chip Cookie Bars

What exactly is a bar cookie?

A bar cookie is a cookie that’s baked into bar form instead of individual morsels. It’s denser than a cake and a similar consistency to a cookie.

Once the cookie bars bake in their pan, let them cool. Once cooled, slice into square or rectangular pieces for eating.

A pan of Chocolate Chip Cookie Bars cools on a countertop

Can you make these in advance?

Yes! We’ve made these beauts every year for our older daughter’s birthday party, and I make them 1-2 days in advance.

Follow the instructions laid out in the recipe card below, then allow them a few hours to cool completely. Cover with plastic wrap, or slice, transfer to a plate, then cover with plastic wrap, and you’re good to go!

Chocolate Chip Cookie Bars cool on a wire cooling rack

Help! I don’t have a 9”x13” baking pan. Can I use a jelly roll pan instead?

Absolutely! A jelly roll pan would work perfectly for these. Just be sure it’s sprayed well with the nonstick baking spray before baking.

Cookie bars are stacked in front of a bag of Dixie Crystals sugar

Quick tips for making Easy Chocolate Chip Cookie Bars

  • Make them dairy free cookie bars by substituting equal parts coconut oil and applesauce for the butter. This will make for a softer cookie bar, but they’re still delicious. We’ve made them this way tons of times.
  • Store the cookie bars on a plate with plastic wrap over it or in their original baking dish, covered, for a few days. (They never last that long in our house, though!)
  • If you don’t like bittersweet or dark chocolate chips, use milk chocolate chips or semisweet chocolate chips instead. Those will make these chocolate chip cookie bars sweeter, so aim to use about a cup.

Chocolate Chip Cookie Bars lean against a glass of milk with Pinterest text

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

Swiss Diamond graphic and prize packPrize #1: Swiss Diamond Cookware is giving one winner an XD Nonstick 6 Piece Newlywed Kitchen Kit! Swiss Diamond’s 6-Piece XD Newlywed Set is the ultimate nonstick cookware collection, with a pot or pan for nearly every recipe you can think of! Nothing conducts heat more efficiently than diamonds, and combined with the extra-thick cast aluminum body, these pans have amazingly even heat distribution. With this superior heat retention, they sear ingredients as well as stainless steel, but without the messy cleanup. The XD nonstick coating releases so well, you can cook anything without a drop of oil or butter. This set includes a 9.5″ fry pan, an 8″ fry pan, a 2.2 quart saucepan with lid and 5.5 quart soup pot with lid.

Swiss Diamond® International dates back to 1974. That year, HORT Coating Center SA was founded in Switzerland as a scientific research company exploring new materials and surface coatings. Fast forward to 2001, when a revolutionary nonstick coating suitable for use on cookware was developed, which led to the creation of Swiss Diamond® International SA.

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Prize #2: Dixie Crystals is giving one winner the Wilton Ultimate Cake Decorating Tools Set! What better way to decorate your cakes made with Dixie Crystals sugar then to use this decorating set? A blue and white rectangular organizer caddy has FOUR see-through drawers and two top compartments for holding tips, plus slots on the side to hold spatulas. Included in the caddy are 263 pieces, including piping tips, a practice board, decorating bags, straight and angled spatulas, flower nails and an icing comb. There’s also a lot of handy fondant tools, too, including a roller, cut-out sets, impression mats, modeling tools, shaping foam and a fondant smoother. It’s a cake decorating dream!

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Their pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

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Prize #3: Melissa’s Produce is giving one winner an Organic Family Produce Box. This box contains 100% organic fruits and vegetables including kale, cucumbers, apples, pears, lemons, oranges, carrots, onions, celery, garlic and so much more!  It’s easy to get in your five servings of fruits and vegetables with this fun produce box.

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Prize #4: Nancy’s Yogurt is giving one winner a fabulous Nancy’s Yogurt tote bag full of fun items! One winner will receive a tote bag stuffed with coupons for free Nancy’s Yogurt products, a super cute T-shirt, recipe cards and Post-Its. It’s everything you need to learn more about Nancy’s Yogurt.

After Chuck and Sue Kesey got married in 1960, they opened Springfield Creamery in Oregon. For the first decade they focused on bottling glass jugs of milk for home delivery and school lunches. Nancy Van Brasch Hamren joined the Creamery in 1969 and shared her recipe for making yogurt. Nancy’s became the first yogurt sold in the United States to contain live probiotics. In 1999, Nancy’s Yogurt began distributing to all 50 states. Today, there are nearly 60 employees, and Springfield Creamery makes over 100 cultured dairy and soy products.

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Prize #5:  PEEPS is giving one winner a gift card to PEEPS® & Co. The winner can choose from a variety of delicious PEEPS® & Co candy items as well as apparel. They even have fun gifts like throw blankets, slippers, plush bunnies and socks. The choice is yours!

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Barlean's giveaway products

Prize #6:  Barlean’s is giving one winner a bottle of Seriously Delicious Omega-3, Extra Strength Ideal CBD Hemp Oil and a bag of Super Seeds.  Seriously Delicious Omega-3 is a tasty way to add Omega-3’s to your diet without a fishy after taste. The Extra Strength Ideal CBD Hemp Oil is made from US grown hemp, contains no artificial ingredients, has a natural mint flavor and is gluten free, vegan and known to promote health, as well as keep people resilient to changes in their environment. Super Seeds are a delicious way to add antioxidants and Omega-3’s to oatmeal, smoothies and yogurt. 

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Prize #7:  Adams Extract is giving one winner four of their amazing extracts and a set of their food colors. The extracts include Pure Almond Extract, Pure Vanilla Extract and Pure Lemon Extract. The winner will also receive Adams Best Twice as Strong Vanilla, which is awesome to bake with. 

John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, TX. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla. His wife tested it by whipping up a cake and announced, “John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born! Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more. SprinklePop sprinkle mixes for the giveaway and logo

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The Giveaway Details

The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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Wednesday #SpringSweetsWeek Recipes

Cookie bars cool on a wire rack with Pinterest text

Chocolate Chip Cookie Bars
Yield: 24 cookie bars

Chocolate Chip Cookie Bars

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
No matter the day or the event, Chocolate Chip Cookie Bars make the perfect sweet treat for any type of gathering! Studded with dark and bittersweet chocolate chips, these light and fluffy cookie bars are a soft, perfect consistency. Inspired by the classic birthday cookie cakes of our childhood, these easy cookie bars are credited to my husband because he insisted we have them for our daughter's first birthday party.


  • 1 cup unsalted butter, at room temperature
  • 1 cup Dixie Crystals granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 ½ cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup bittersweet chocolate chips
  • ¼ cup dark chocolate chips


  1. Preheat the oven to 350°F. Spray a 9”x13” baking pan with nonstick baking spray, and set aside.
  2. In a the bowl of a stand mixer using the flat beater attachment, whip the softened butter, granulated sugar and brown sugar until the butter is light yellow and the sugars are well incorporated. Use a rubber spatula to scrape down the sides.
  3. Add in the egg and vanilla extract, beating until combined. Scrape down the sides using the rubber spatula, ensuring all ingredients are getting mixed.
  4. Measure the flour, salt and soda into the mixing bowl before turning on the mixer at a low speed. Continue mixing until the batter has come together and is nice and sticky.
  5. Measure in the bittersweet chocolate chips, and gently fold them into the batter using the flat beater attachment.
  6. Scoop the cookie dough out of the bowl and into the prepared baking pan. Use your hands to press the batter out evenly throughout the pan.
  7. Bake for 30 minutes, or until golden brown and cooked through.
  8. Let cool completely on a wire cooling rack before cutting into 24 cookie squares.
  9. Enjoy with a glass of your favorite kind of milk!


Recipe adapted from my All-American Chocolate Chip Cookies. (Thanks, Ms. Chris!)

Can they be made dairy free? YES! Make dairy free chocolate chip cookie bars by substituting equal parts coconut oil and applesauce for the butter. This will make for a softer cookie bar, but they’re still delicious.

Substitutions: If you don’t like bittersweet or dark chocolate chips, feel free to use milk chocolate chips or semisweet chocolate chips instead. Keep in mind that those will make these bars a little sweeter, so maybe aim for using 1 cup instead of 1 ¼ cups of chocolate chips.  

Storage: Store the cookie bars on a plate with plastic wrap over it or in their original baking dish, covered, for a few days.

Nutrition Information:



Serving Size:

1 cookie bar

Amount Per Serving:Calories: 221 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 36mg Sodium: 157mg Carbohydrates: 25g Fiber: 1g Sugar: 13g Protein: 3g
Thank you to our #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.


  1. Pingback: Lemon Blueberry Baked Donuts #SpringSweetsWeek –

  2. Emily

    Chocolate chip cookie bars are my all time favorite, although I just do the Tollhouse recipe, which is pretty similar. I’ll have to try this one!

    • Erin

      This makes me so happy to hear, Emily! They’re one of our favorites, too, and these ones are out of this world. I hope you like ’em as much as we do!

  3. Lauren

    My husband loves cookie cake, so I’m thrilled there’s a little more grown up version here! The ones you can get at the store are so sickly sweet, but using dark chocolate chunks in these was exactly the right choice. I was surprised at how much vanilla was used, but that was spot on as well! Great recipe, Erin!

    • Erin

      Lauren, this makes me SO HAPPY to hear! My husband (obviously) is into cookie cake, too, and I felt the same way about the sickly sweet ones from the store. I’m so glad that you liked the use of dark chocolate chunks to make them less sweet. Isn’t the vanilla thing funny? It felt excessive to me as I was working on this recipe, too, but it works out nicely. 🙂 Y’all enjoy that homemade cookie cake–I hope your husband loves it, too! And thank you so much for leaving this sweet comment. You brightened my day!

  4. Raychel

    I made these last night- they’re the first thing I baked in my new apartment! Super easy recipe and sooooo delicious! I used the bittersweet and dark chocolate too and they were perfect.

    • Erin

      Can I tell you how happy this makes me, Raychel? I’m thrilled that these were your first baked good of the new apartment and that they turned out well!

      I’m a huge fan of the bittersweet and dark chocolate combo, so I’m glad you dug it, too. Here’s to lots of delicious baked goods in the new place!

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