The Best Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bar

The title of this recipe does not lie.  These truly are THE BEST chocolate chip cookie bars I have ever had!  My friend made these for a New Year’s Eve party and I became obsessed with them and had to make them!  They are the thickest, softest, chewiest, most delicious cookie bar!  And easy peasy, like 30 minutes start to finish.  Love that!

Chocolate Chip Cookie Bars

I almost like them as much as my super yummy Sugar Cookie Bars..almost.  I’m still a sucker for frosting on a cookie.  Which just gave me the idea that putting buttercream on these bad boys might make them the most insanely delicious thing I’ve ever tasted.  Hmmm I’m gonna go try that out right now…

Enjoy!

Recipe Source: So Festive!

The Best Chocolate Chip Cookie Bars
 
Ingredients
  • 1 c. Unsalted Butter, room temperature
  • 1 c. Brown Sugar
  • ¾ c. Granulated Sugar
  • 1 T. Pure Vanilla Extract
  • 2 Eggs
  • 3 c. All-Purpose Flour
  • ¾ t. Salt
  • ¾ t. Baking Soda
  • 1 c. Semi-Sweet Chocolate Chips, plus more for sprinkling on top
  • 1 c. Bittersweet Chocolate Chips, plus more for sprinkling on top
Instructions
  1. Preheat oven to 350 degrees. Grease or spray a 9x13 pan with non-stick cooking spray.
  2. In the bowl of an electric mixer on medium speed, cream butter, sugars and vanilla until thoroughly incorporated, about 3 minutes. Add in eggs at low speed.
  3. Whisk together flour, salt and baking soda. Add gradually to butter mixture at low speed until fully incorporated. Add in chocolate chips at low speed.
  4. Spread evenly in pan and sprinkle with remaining chocolate chips. Bake for 20-25 minutes (mine took about 25) until a tester inserted in the middle comes out clean. Cool completely and cut into squares.
Notes
Makes about 18 bars.

 

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Nutella Cheesecake Brownies

Nutella Cheesecake Brownies

Nutella Cheesecake Swirl

Superbowl is this Sunday and of course we’ll be having something sweet!  When it comes to food for parties, I really prefer it to not require utensils and be easy to eat.  The less fuss, the better.  These brownies fit the bill and oh yeah, are super delicious.  If you haven’t tried Nutella by now, these brownies are a great place to start (after eating some straight out of the jar with a spoon of course).  The combo of creamy cheesecake and dense brownie swirled with rich Nutella make these the perfect dessert for the big game day, in my opinion.  Can’t wait until Sunday!  I mean, it’s really about the food after all.

Nutella Cheesecake

Enjoy!

4.5 from 2 reviews
Nutella Cheesecake Brownies
 
Ingredients
Brownies
  • 1 c., 2 T. All-Purpose Flour
  • 1 c., 2 T. Unsweetened Cocoa Powder
  • ¼ t. plus ⅛ t. Salt
  • ¾ c. Unsalted Butter, cut into pieces
  • ¾ c. Brown Sugar, packed
  • ¾ c. Granulated Sugar
  • 4 Large Eggs
  • 2 T. Pure Vanilla Extract
Cheesecake
  • 2, 8 oz. Pkgs. Cream Cheese, softened
  • 1 c. Granulated Sugar
  • 2 T. Pure Vanilla Extract
  • 2 Large Eggs
  • 1 c. Nutella
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 baking pan.
For the Brownies
  1. Combine flour, cocoa and salt in a medium bowl. Beat butter, granulated sugar and brown sugar in the bowl of an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Spread batter into pan.
For the Cheesecake
  1. In the bowl of an electric mixture, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla and beat until combined. Pour over brownie batter. Drop spoonfuls of Nutella over the cheesecake and gently swirl into the cheesecake batter with a knife.
  2. Bake for 45-50 minutes until center is set. Cool completely on a wire rack and then chill in the refrigerator overnight and until ready to serve.
Notes
Makes 18-20 brownies.

Nutella Cheesecake Brownie

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Soft-Baked Monster Cookies

Monster Cookies

One more Superbowl recipe before the big game this weekend!  Who is watching?  Do you even care about the game and teams or is it ALL about the food?!  I say food, duh.  We’re having a party at our house and I can say with certainty I am looking forward to the food the most.  I have some friends who are fabulous cooks so I know we’ll have quite the spread!

M&M’s Fun Size Milk Chocolate Candy, 11-Ounce (Pack of 6)

I found these cookies a couple of weeks ago via Sally’s Baking Addiction (fabulous blog I JUST discovered–where have I been?!) and she has hit it out of the park with this recipe!  I have trouble getting cookies to bake up soft, thick and chewy and these Soft-Baked Monster Cookies fulfill all three of those requirements perfectly!  The only thing I’d do different next time is use MORE crushed Butterfingers and throw in some Reese’s Pieces!  I knew there was something I was missing after the fact and it hit me that Reese’s Pieces would be PERFECT in these cookies, along with all the other add-ins.

Monster Cookie

Set out some milk along with these cookies at your Superbowl party!  People will need it!

Enjoy!

 

Soft-Baked Monster Cookies
 
Ingredients
  • 1 c. (2 Sticks) Unsalted Butter, softened
  • 1 c. Light Brown Sugar, packed
  • ½ c. Sugar
  • 1½ c. Creamy Peanut Butter
  • 2 Large Eggs, room temperature
  • 1 T. Pure Vanilla Extract
  • 1 t. Baking Soda
  • ½ t. Salt
  • 2½ c. All-Purpose Flour
  • 1 c. Old-Fashioned or Quick Oats (I used old-fashioned)
  • 1 c. Regular M&M's
  • 1 c. Dark Chocolate Chips (I used Ghirardelli 60% Bittersweet)
  • 1 c. Semi-Sweet Chocolate Chips
  • 2-4 Regular Size Butterfinger Bars, roughly chopped (I used 2 but if I did them again, I'd use more)
Instructions
  1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
  2. In the bowl of an electric mixer, beat butter and sugars on medium speed until light and fluffy, about 3 minutes. Mix in peanut butter and then eggs, one at a time, then the vanilla. Whisk together the flour, salt, baking soda and oats and mix into the butter/egg mixture on low speed. Mix in the M&M's, dark and semi-sweet chocolate chips and Butterfingers.
  3. Roll the dough into 2 " balls and place about 2 inches apart on the baking sheets. Bake for 10-11 minutes (10 if you want them just slightly underdone), rotating pans and switching racks halfway through. Let cool on pans for 2 minutes and then transfer to wire racks and let cool completely. Store in an air-tight container.
Notes
Makes 40 cookies.

 

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