Easy Cookie Bars
- PREP 10min
- COOK 25min
- TOTAL 35min
This soft and tender bar cookie recipe is perfect with chocolate chips or leftover candy bars! I love chopping peanut butter cups and using them in the cookie batter, but use what you love! This is a great cookie recipe to keep around for leftover Halloween candy!
You Will Need
8 tablespoons (115g) butter, softened
1/3 cup (65g) granulated sugar
1/3 cup packed (65g) brown sugar
1/2 teaspoon vanilla extract
1 large egg
1 ¼ cups (162g) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (85g) chocolate chips or chopped candy like peanut butter cups
Directions
Preheat the oven to 350°F (177°C). Line an 8-inch square pan with parchment paper.
In a large bowl, beat the softened butter, both sugars, and the vanilla extract at medium speed with a hand mixer until creamy, light, and fluffy, scraping down the sides as necessary for about 3 minutes.
Add the egg and beat until combined.
In a separate bowl, whisk the flour, baking soda, and salt.
Add the flour mixture, in thirds, to the butter mixture, beating until incorporated and scraping down the sides of the bowl as necessary.
Stir in the chocolate chips or candy.
Press the cookie dough into the prepared baking pan and bake until the top is no longer wet and golden brown, 20 to 30 minutes.
Cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely. Cut into 12 rectangles.
Adam and Joanne's Tips
- Make ahead: Refrigerate unbaked cookie dough up to 3 days.
- The nutrition facts provided below are estimates.