Chocolate Chip Cookie Bars
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Thank you to Chicago Metallic for sponsoring this post. They’re a long time sponsor of Food with Feeling and half of what I own in my kitchen is made by them because I love it all so much! Thank you for supporting the brands that make my blog possible.
I hope you aren’t sick of holiday baking yet because I still have a few amazing holiday recipes coming your way!
This is one of my last posts this year in partnership with Chicago Metallic and I LOVE how this one turned out. I was honestly a little skeptical of their Slice Solution Pan at first but now I’m a HUGE fan. It’s fun to use and makes everything so so easy!
This pan is technically a brownie pan BUT I figured that I would do something a little bit different in the form of these chocolate chip cookie bars! Although, my vegan brownie recipe WOULD be pretty amazing in this pan as well :)
The ability to easily slice the bars using this pan is pretty amazing but what I like EVEN MORE is the tray that lifts right out of pan. It makes grabbing the bars SO EASY and nothing sticks even in the slightest. I’m a huge fan.
You can check out my video up above to see exactly how the pan works!
It’s super easy to make these cookie bars! EVERYTHING comes together in the bowl of a stand-mixer (but you can also use a hand mixer if you prefer). There’s no chilling of the dough or anything like that! Simply mix the wet ingredients, add in the dry and then fold in the chocolate.
From there, it’s a simple matter of pressing the dough into your greased pan and baking for about 20 minutes.
ALRIGHT that’s it for today! As always, if you end up making this recipe, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.Print
Fun and festive holiday cookie bars that are easy to make and so delicious!
- ¾ cup of vegan butter, 8 tablespoons, softened*
- ¾ cup of light brown sugar, packed
- ¾ cup of white sugar
- ⅓ cup of plant based milk, at room temperature
- 1 ½ teaspoon of vanilla extract
- 3 cups of all purpose flour*
- 2 ½ teaspoons of baking powder
- ¾ teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup of vegan chocolate chips, additional for topping (For this skillet, I like to use a combo of chips and chunks of chocolate!)
- Pre-heat the oven to 350 degrees F and grease a 9×13 inch baking pan with butter or cooking spray (see not above for the specific one I’m using from Chicago Metallic).
- In a stand mixer using the paddle attachment (you can also do this in a large bowl with a hand mixer), cream together the butter, sugar, and brown sugar. Once fully combined, add in the milk and vanilla and mix until just combined. The mixture will look a little curdled but it’s okay!
- Add in the four, baking powder, baking soda, and salt and stir until just combined. Fold in the chocolate until mixed in. The dough will be a little sticky but should not stick to your hands excessively. If it’s too sticky, mix in a little extra flour.
- Pour the dough into your prepared pan and spread it out so that it’s evenly in the skillet. Pat the edges down a little so everything is as even as possible. Optional to top with sprinkles of choice (sprinkles are mandatory in our house).
- Bake for 20-25 minutes or until the cookie bars set, puffed up around the edges, and just starting to get a golden brown color.
*the butter does not need to be at room temperature but soft enough that it will easily cream together with the sugars. I’ve found this to be perfect at a little cooler, but close to, room temperature
*the only gluten free flour that I’ve ever tried with this recipe is a gluten free 1-1 flour (bob’s red mill and cup4cup are my favorite brands!)
- Category: cookies
- Method: baking
- Cuisine: american
Keywords: cookie bars, vegan cookies
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