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hand holding up a chocolate chip cookie bar that has red white and green sprinkles on top. more cookie bars in the background

Chocolate Chip Cookie Bars


  • Author: Brita Britnell
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 18 bars 1x
  • Diet: Vegan

Description

Fun and festive holiday cookie bars that are easy to make and so delicious!


Ingredients

Scale
  • 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!)

Instructions

  1. 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).
  2. 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!
  3. 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.
  4. 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).
  5. 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.

Notes

*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