Make the best chocolate chip cookie bars in a 9×13 pan—no mixer needed! Soft, chewy, and packed with chocolate. One-bowl recipe and easy variations.
Table of Contents
- Introduction
- Classic Chocolate Chip Cookie Bars Recipe
- How to Bake in a 9×13 Pan (No Mixer Needed)
- Cookie Bar Variations and Add-Ins
- Baking Tips and Storage Guide
- Nutrition & Frequently Asked Questions
Key Takeaways
✔️ No scooping or shaping—just press into one pan and bake
✔️ Easy enough to make with one bowl and no mixer
✔️ Chewy, golden edges with soft chocolatey centers
✔️ Includes 5-minute cookie bar version
✔️ Customizable with nuts, cheesecake swirls, and more
1. Introduction
Sometimes you want the taste of a perfect chocolate chip cookie—without the time-consuming scoop-and-bake process. Enter: chocolate chip cookie bars.
These sweet squares are baked in one pan, sliced into easy servings, and deliver everything you love about classic cookies:
- Buttery vanilla base
- Rich, melted chocolate chips
- Chewy edges with soft, tender centers
They’re perfect for parties, potlucks, or just a low-effort dessert night.
In this article, you’ll learn:
- A foolproof chocolate chip cookie bars recipe
- How to bake them in a 9×13 pan (no mixer needed)
- Time-saving options like 5 minute cookies
- Delicious variations like cheesecake swirl cookie bars
- Pro tips for chewy texture and freezer storage
2. Classic Chocolate Chip Cookie Bars Recipe
This is your go-to cookie bars recipe—easy, fast, and consistently delicious. It’s a no-fail crowd pleaser!
🍪 Ingredients (Makes 24 squares):
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- Optional: 1 cup chopped walnuts or pecans
No fancy tools needed—you can mix this dough with a wooden spoon.
👨🍳 Instructions:
Step 1: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, mix softened butter, brown sugar, and white sugar until creamy.
Step 4: Stir in the eggs and vanilla until smooth.
Step 5: Add the dry ingredients to the wet, mixing gently until just combined. Don’t overmix.
Step 6: Fold in the chocolate chips (and nuts if using).
Step 7: Spread the thick batter evenly into your prepared pan. Use a spatula to press it into corners.
Step 8: Bake for 22–26 minutes, until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
Step 9: Cool in the pan for 15–20 minutes before slicing into bars.
✅ Texture Tip:
For chewier cookie bars, remove them from the oven while the center is slightly underbaked—they’ll finish setting as they cool.
3. How to Bake in a 9×13 Pan (No Mixer Needed)
The beauty of chocolate chip cookie bars is their simplicity. Unlike traditional cookies, you don’t need a mixer, multiple trays, or a ton of cleanup.
🧈 Why Use a 9×13 Pan?
- Perfect size for a crowd: Yields 20–24 bars
- Even baking: Center cooks without overbrowning the edges
- No fuss: Just press and bake—no scooping required
Tip: Line your 9×13 pan with parchment for easy lifting and cleaner slices.
🥣 One-Bowl, No-Mixer Method
You can make the entire recipe using just a large mixing bowl, wooden spoon, and measuring tools.
Here’s how:
- Melt or soften the butter—let it cool slightly
- Add sugars, stir until creamy
- Mix in egg(s) and vanilla
- Fold in dry ingredients directly into the same bowl
- Finish with chocolate chips and add-ins
Done. No need to beat or blend anything separately.
👤 One Egg Chocolate Chip Cookie Bars
Out of eggs? Or just want a slightly different texture?
This one-egg version creates slightly denser, gooier bars—perfect for those who like a fudgier bite.
Adjustments:
- Use 1 egg instead of 2
- Increase vanilla to 1½ teaspoons for more flavor
- Optional: Add 1 tablespoon milk if batter feels too dry
Bake as usual. These bars will be slightly softer in the center.
⚡ 5 Minute Cookie Bars (Speed Version)
Craving cookies now? Here’s how to speed it up using shortcuts:
Quick Mix Ingredients:
- ½ cup melted butter
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- ½ tsp baking soda
- ½ cup chocolate chips
How-To:
- Mix everything in one bowl
- Pour into a microwave-safe dish or small baking pan
- Microwave on medium-high for 90–120 seconds, or bake at 350°F for 10–12 minutes in a toaster oven
Result? Gooey, soft bars in under 10 minutes.
4. Cookie Bar Variations and Add-Ins
Chocolate chip cookie bars are amazing as-is… but let’s level them up! Try these creative twists to customize the flavor, texture, or dietary style.
🍰 Chocolate Chip Cookie Cheesecake Bars
The ultimate dessert mash-up: cookie + cheesecake = pure joy.
How to make them:
- Press half the cookie dough into a 9×13 pan
- Mix 1 package (8 oz) cream cheese, ⅓ cup sugar, and 1 egg
- Spread cheesecake layer over the base
- Drop spoonfuls of remaining dough on top
- Bake at 350°F for 28–32 minutes
- Cool, chill, and slice
These are rich, creamy, and totally addictive.
🌾 Gluten-Free Chocolate Chip Cookie Bars
Going gluten-free? No problem—just swap the flour.
Flour Substitutes:
- 1:1 gluten-free baking flour (like Bob’s Red Mill or King Arthur)
- Almond flour (adds chewiness—best combined with a GF flour blend)
- Add ¼ tsp xanthan gum if not in your blend
Make sure your chocolate chips are certified GF too!
⚠️ Cookies Without Baking Soda
Out of baking soda? Here’s how to still make cookie bars that work:
- Omit baking soda
- Increase baking powder to 1½ tsp
- Expect less rise and a more dense, brownie-like texture
Still soft, still chocolatey, still amazing.
🥜 Flavor Add-In Ideas
Get creative with extra ingredients. Here are some tried-and-true combos:
| Add-In | Flavor Boost |
|---|---|
| Chopped walnuts | Crunch + classic cookie feel |
| Mini M&M’s | Colorful + kid-friendly |
| Peanut butter chips | Salty-sweet twist |
| Shredded coconut | Tropical texture |
| Toffee bits | Buttery crunch |
| Espresso powder | Deepens chocolate flavor |
Fold in up to ¾ cup of any add-in with your chocolate chips.
5. Baking Tips and Storage Guide
Want chewy, thick chocolate chip cookie bars every single time? Follow these simple techniques to master the bake—and keep them fresh for days.
🔥 Baking Tips for Perfect Texture
1. Don’t Overbake
Remove bars when the center looks just set. They’ll firm up as they cool. Overbaking leads to dry, crumbly bars.
2. Use Room Temperature Ingredients
Softened butter and room temp eggs blend better, creating smoother dough and even texture.
3. Press Dough Evenly in Pan
Use an offset spatula or greased fingers to evenly spread the batter into the corners—this prevents underbaked middles.
4. Bake in the Center of the Oven
The middle rack gives the most even heat. Avoid placing the pan too high or too low, or the edges may overcook before the center sets.
5. Cool Before Slicing
Let the bars cool at least 20 minutes before cutting. This helps them hold their shape and prevents melting chocolate messes.
🧊 Storing Cookie Bars
Want to keep your cookie bars soft and chewy for days?
| Storage Method | Shelf Life | Tips |
|---|---|---|
| Room Temperature | 3–4 days | Store in airtight container |
| Refrigerator | Up to 1 week | Helps prevent them from drying out |
| Freezer (baked) | 2–3 months | Wrap individually or layer with parchment paper |
Add a slice of bread in the container to keep bars extra soft!
❄️ How to Freeze Cookie Bars
To Freeze Baked Bars:
- Slice fully cooled bars
- Wrap each in plastic wrap or foil
- Store in a freezer-safe container or zip bag
To Freeze Dough:
- Press dough into a parchment-lined pan
- Wrap tightly and freeze before baking
- When ready to bake, thaw in fridge overnight and bake as usual
Perfect for quick treats or last-minute entertaining!
6. Nutrition & Frequently Asked Questions
📊 Nutritional Breakdown (Per 1 Bar – Based on 24 servings)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 200–220 kcal |
| Fat | 10–12g |
| Saturated Fat | 6g |
| Carbohydrates | 26g |
| Sugar | 17g |
| Protein | 2–3g |
| Fiber | 1g |
Values may vary slightly depending on brand of chocolate chips, butter, and flour.
❓ Frequently Asked Questions (FAQs)
Can I make chocolate chip cookie bars without a mixer?
Absolutely. This is one of the easiest chocolate chip cookie recipes with no mixer needed. Just use a large mixing bowl and wooden spoon or spatula to combine everything.
Can I make cookie bars with only one egg?
Yes! You can reduce to one egg for a slightly denser, more brownie-like bar. This is especially handy for one egg chocolate chip cookies or small-batch baking.
What can I use instead of baking soda in cookie bars?
If you’re out of baking soda, swap in 1½ teaspoons of baking powder. You’ll get a more cake-like texture but still delicious cookies without baking soda.
How many bars does a 9×13 pan make?
Typically 20–24 bars, depending on how you cut them. This makes it perfect for events or family-sized dessert trays.
Can I add cheesecake to this recipe?
Definitely! You can make chocolate chip cookie cheesecake bars by layering sweetened cream cheese filling between two layers of cookie dough (see variation section above).
How do I reheat frozen cookie bars?
Microwave a frozen bar for 15–20 seconds or let it thaw at room temp. You can also warm it in a 300°F oven for 5–7 minutes.
