Toll House Cookie Bars

Make Chocolate Chip Cookie Bars, a tasty Toll House Cookie Bars recipe! Whether making chocolate chip cookies or bars, crumble on ice cream!

Toll House Cookie Bars are the perfect chocolate bite, and we love to double the recipe, freeze, and always have a stash on hand!

Toll House Cookie Bars

Have you made the chocolate chip cookie recipe printed on the back of the bag of chocolate chips? And did you know you can make them into cookie bars? And grab our recipe with our secret ingredient: Almond extract. Of course this is optional, but have you tried both vanilla and almon extract? So good.

Why we love this recipe

• It’s a classic (childhood recipe), but quicker than making individual cookies.
• They’re soft and chewy, loaded with mini chocolate chips.
• Quicker to make than cookies – when you’re in a pinch for time.

Everyone loves cookie bars, and they’re super fun for a party, picnic, or potluck, right? So dig right in to this Chocolate Chip Cookie Bars Recipe! (You may also love these Classic Chocolate Chip Cookies with a glass of milk!)

Chocolate Chip Cookies Ingredients

• Dry ingredients: flour, baking soda, and salt.
• Wet ingredients: butter, eggs, vanilla, almond extract.
• Sugar: white sugar and brown sugar.
• Chocolate chips: use your favorite variety, or we use Toll House mini chocolate chips.
• Nuts: optional (walnuts or pecans are delish!)

How to make Toll House Cookie Bars

1. Mix together butter, both sugars, and eggs until well blended and fluffy. Stir in vanilla, almond extract, salt, and baking soda.
2. Add flour. Mix until combined, then fold in the chocolate chips.
3. Prepare a 9×13 pan with cooking spray. Spread batter evenly and bake!

Note: This recipe makes 24 cookie bar squares. Or if you have extra time on your hands, feel free to scoop out dozens of individual cookies!

Can you stir the dough by hand?

1. If you don’t have an electric mixer, yes, you can stir the dough by hand.
2. Use a wooden spoon.
3. Make sure the butter is soft enough to stir (use defrost method in microwave if you need to).
4. Cream together; it will take longer by hand, but it works!

Tips and substitutions:

• These cookies (or bars), are so good. Be warned, if you freeze them, they are just as good. Yikes!
• I’m in love with the little tiny chocolate chips (I buy them at Whole Foods here in Bend), and another secret? I love to cut the edges off and then cut again in perfect little squares.
• Double the recipe for an 18×13 size pan. This recipe is for a 9×13 pan.
• Halve the recipe for 8×8 pan.
• Use your favorite chocolate chips – butterscotch, vanilla, toffee pieces, milk and dark chocolate. Add a variety.

How to freeze leftover cookies

1. Cut the cookie bars into small squares.
2. Take the edges and crumbled with your hands.
3. Freeze the edges in a freezer bag or container.

I also love to cut the edges off (sometimes, not always), and then freeze those to add to vanilla ice cream (crumbled, with warmed Trader Joe’s fudge). So the edges go in a separate small freezer bag.

I’m always prepared. :)

More chocolate bar recipes to try:

More bar recipes: Turtle Shortbread Bars [Pint Sized Baker]

Gluten-Free Granola Bar Recipe [All Day Long I Dream About Food]

Basement Brownies [RecipeGirl]

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Toll House Cookie Bars

Note: This recipe makes 24 cookie bar squares. Or if you have extra time on your hands, feel free to scoop out dozens of individual cookies! Bake 10 minutes at 350° for those.

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Yield: 12

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Ingredients

 

1x2x3x

• 2 sticks butter, 1 cup
• ¾ cup sugar
• ¾ cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. almond extract
• 1 tsp. salt
• 1 tsp. baking soda
• 2 ¼ cups flour
• 2 cups mini chocolate chips, we use Toll House

Instructions

 

• Mix together butter, both sugars, and eggs until well blended and fluffy. Stir in vanilla, salt, and baking soda. Add flour. Mix until combined, then fold in the chocolate chips.
• Prepare a 9x13 pan with cooking spray. Spread batter evenly. Bake at 350° for 25-30 minutes.
• Note: This recipe makes 24 cookie bar squares. Or if you have extra time on your hands, feel free to scoop out dozens of individual cookies! Bake 10 minutes at 350° for those.

Notes

Reposted from July 2018.

Cuisine: American

Course: Dessert

Author: Sandy / Reluctant Entertainer

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