Tag Archives: cookie bars

Fudge-Stuffed Chocolate Chip Cookie Bars

Fudge-Stuffed Chocolate Chip Cookie Bars​

Nothing is better than homemade chocolate chip cookies, but these Fudge-Stuffed Chocolate Chip Cookie Bars might give them a run for their money. I mean, what’s not to love about two thin layers of chewy chocolate chip cookie sandwiched together with a layer of chocolate fudge?! It goes without saying that these are sublime.

Fudge-Stuffed Chocolate Chip Cookie Bars​

This recipe is remarkably easy to make (and even easier to eat). The chocolate chip cookie portion is simply my go-to cookie cake recipe. I made 1.5x the amount to fill a 9×13” pan and just used regular melted butter instead of browning it, but otherwise it’s the same one bowl, no-mixer recipe I’ve used for years.

The fudge is even easier than the cookie dough! Simply melt some dark chocolate in the microwave and then stir in a can of sweetened condensed milk. The mixture will be very thick and fudgy (because it’s fudge, duh). If you were to spread it in a square pan and let it cool, you could slice it into pieces and eat it as is, but today it’s going between two layers of cookie dough and being baked to chewy, chocolaty perfection.

Fudge-Stuffed Chocolate Chip Cookie Bars​

Fudge-Stuffed Chocolate Chip Cookie Bars only need 30 minutes in the oven—it’s the cooling step that takes a while! It will be worth it though because you’ll get chewy cookie, soft fudge and perfectly clean edges. Who can resist these layers?! Not me. That’s for damn sure.

Fudge-Stuffed Chocolate Chip Cookie Bars​
Fudge-Stuffed Chocolate Chip Cookie Bars
makes one 9x13-inch pan, 24-30 bars

Cookie Dough:
3 cups all-purpose flour
3 tablespoons cornstarch
1 1/2 teaspoon baking soda
1 teaspoon Kosher or sea salt
18 tablespoons (2 sticks + 2 tablespoons) unsalted butter, melted
1 1/2 cups light or dark brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cup semisweet chocolate chips

Fudge:
12 ounces chopped dark chocolate
1 14-ounce can sweetened condensed milk

Preheat oven to 350F. Grease a 9x13-inch pan. Line with parchment, leaving overhang on the long sides for removal, and grease again. Set aside.

Make the cookie dough. In a medium mixing bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together melted butter and brown sugar. Mix in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, stirring to combine. Fold in chocolate chips.

Transfer half the dough to prepared pan and spread/press into one even layer.

Make the fudge. Place dark chocolate in a microwave safe bowl. Microwave in 30 second increments, stirring between, until melted and smooth. Whisk in sweetened condensed milk. Mixture will be thick.

Use an offset icing spatula or the back of a spoon to spread fudge over the layer of cookie dough, making sure to go all the way to the edges. Use your hands to press the remaining dough into an even layer over the top of the fudge; this is easiest if you work with a little bit at a time and patch it together.

Bake 25-30 minutes, until the top no longer appears shiny.

Let cookie bars cool completely in the pan on a rack. Use the parchment overhang to remove to a cutting board. Discard parchment. Use a large sharp chef’s knife to slice bars. Serve.

Decorated cake will keep in an airtight container at room temperature for up to five days.

Snickerdoodle Squares

Snickerdoodle Squares

I try very hard to keep a baking schedule that allows me a full day off every week, but as with everything, there are exceptions. For example, a friend of mine had a fully-vaxxed get-together last weekend. You know I couldn’t show up empty-handed!

Snickerdoodle Squares

Enter these Snickerdoodle Squares, the perfect low-maintenance party treat. They have all the flavor and texture of classic, cinnamon-crusted Snickerdoodle cookies, but bake up in a square pan with limited fuss!

Snickerdoodle Squares

These soft, chewy squares are easy as can be, with slightly tangy sugar cookie centers and crisp cinnamon-sugar edges. The base is very similar to my favorite blondie recipe, with the biggest deviation being the additions of baking powder and cream of tartar for a more cookie-like texture. It’s an easy, no-mixer batter that requires few ingredients and almost no time to whip together.

Heads up: there is no substitute for cream of tartar—it is a classic snickerdoodle ingredient that gives these squares that signature tang. If you don’t have any on hand, you can leave it out without any major consequences, but the flavor will be a bit less snickerdoodly. Snickerdoodlesque?

Now onto the main event: the cinnamon sugar! You simply can’t have a snickerdoodle without cinnamon sugar—it’s basically the whole point. Here, it’s scattered in the bottom of the buttered pan before being topped with the batter and more cinnamon sugar. As the squares bake, the top layer expands and cracks with the batter, while the bottom layer melts and caramelizes. After the squares cool completely in their pan, that bottom layer will be extra-crispy, like a thin layer of cinnamon sugar glass against all that cookie square goodness! Textural diversity for the win.

Snickerdoodle Squares

Y’all, these Snickerdoodle Squares are as satisfying as they are simple. All the flavor and texture of a perfect, soft snickerdoodle and half the work! The combination of the crunchy, crystalline cinnamon sugar on the top, the crackling-crisp layer on the bottom, and the thick, chewy centers is irresistible. I, for one, will be hauling these to every picnic, party and anything else I’m invited to this summer, and I have an inkling you will be, too.

Snickerdoodle Squares
Snickerdoodle Squares
makes one 8- or 9-inch square pan, about 16 squares

Cinnamon Sugar:
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon

Batter:
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar
1/2 teaspoon Kosher or sea salt

Preheat oven to 350F. Grease an 8- or 9-inch square pan well with butter. Line with parchment, leaving overhang on two sides for removal. Grease again.

Make cinnamon sugar. In a small bowl, use a fork to whisk together sugar and cinnamon.

Sprinkle 1 tablespoon of the cinnamon sugar in the bottom of the prepared pan. Tilt the pan around to coat the bottom. Set aside both the pan and the remaining cinnamon sugar.

Make the batter. In a medium mixing bowl, whisk together melted butter, granulated sugar and light brown sugar. Mix in the egg, followed by the vanilla. Add the flour, baking powder, cream of tartar and salt, and whisk just until combined.

Transfer batter to prepared pan. Use a silicone spatula or wooden spoon to gently spread it to the edges, covering the layer of cinnamon sugar. Sprinkle remaining cinnamon sugar over the top, taking care to get all the way to the edges. Tap full pan on the counter a couple of times to knock out any large air bubbles.

Bake squares for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs (not wet batter). Let squares cool completely in the pan on a rack.

Once cooled, use the parchment overhang to lift the bars onto a cutting board. Discard parchment. Slice into 16 squares with a large, sharp chef’s knife. Serve.

Leftovers will keep well covered at room temperature for up to four days.
Snickerdoodle Squares
Snickerdoodle Squares

Chocolate Chip Cookie Squares

Chocolate Chip Cookie SquaresHappy Valentine’s Day ❤ If you are looking for holiday-appropriate treats, click here and here.Chocolate Chip Cookie SquaresIf, however, you are over the heart-shaped baked goods—or, more likely, are looking for something to bake after Valentine’s Day is over—look no further than these very good, anything but boring, extremely square Chocolate Chip Cookie Squares.Chocolate Chip Cookie SquaresWe’re talking about a thick, soft layer of cookie studded with miniature chocolate chips, topped with a blanket of chocolate buttercream, and scattered with more miniature chocolate chips. Always more chocolate chips, am I right?!Chocolate Chip Cookie SquaresThese sweet squares are perfect for a multitude of occasions. They’re one of those recipes to keep in your back pocket for a game or movie night, class party, office break room pick-me-up, friend who needs a treat, picnic, casual birthday #stickacandleinit, or just…Saturday.Chocolate Chip Cookie SquaresAnd while they are not red, strawberry-flavored, rolled into truffles or cut into hearts, I know I’d be hard-pressed to pass one up on this fine, frigid Friday Valentine’s Day.Chocolate Chip Cookie Squares

Chocolate Chip Cookie Squares
makes one 9-inch pan, about 16 squares

1 1/3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter
2/3 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
3/4 teaspoon pure vanilla extract
2/3 cup miniature chocolate chips

Chocolate Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream
miniature chocolate chips, if desired

Preheat oven to 350F. Grease a 9-inch square pan. Line with parchment, leaving overhang on two sides, and grease again. Set aside.

Make the cookie layer. In a small bowl, whisk together flour, cornstarch, baking powder and salt. Set aside.

In a medium-large mixing bowl, beat butter with an electric mixer until fluffy, about 2 minutes. Beat in light brown sugar, followed by egg and yolk, and vanilla. Add dry ingredients in two installments, beating just until combined. Add miniature chocolate chips. Dough will be thick.

Press dough into prepared pan with a silicone spatula. Bake 20 minutes, or until no longer wet-looking. A toothpick inserted in the center should come out clean or with only a few moist crumbs. Let cookie layer cool completely in the pan on a rack. Do not remove bars from pan.

Make chocolate buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Use an offset icing knife to frost bars. I like to do this in the pan so that the edges are clean.

Use overhang to carefully lift bars onto a cutting board. Gently peel back edges of the parchment. Use a large, sharp chef’s knife to slice into 16 squares, wiping the knife clean between cuts.

Serve squares. Store leftovers in an airtight container with wax paper between layers. They will keep at room temperature for up to two days or in the refrigerator for up to five.Chocolate Chip Cookie SquaresChocolate Chip Cookie SquaresChocolate Chip Cookie Squares

Salted Caramel Chocolate Chip Bars

Salted Caramel Chocolate Chip BarsFor a short week, this one has seemed endless. There has been change and growth and letting go and construction and a migraine that began on Tuesday night and continued well into Wednesday afternoon.Salted Caramel Chocolate Chip BarsWhat I’m saying is that I could use a treat. Luckily, I have a refrigerator full of these Salted Caramel Chocolate Chip Bars, which are the perfect chewy, gooey, crispy-edged, chocolate-studded sweet to counteract all the negative energy in my immediate vicinity.Salted Caramel Chocolate Chip BarsIn addition to being a perfect flavor and textural combination, these bars are super easy to make. The cookie layers are simply a chocolate chip cookie play on the crumb I used in my Sweet Cherry Sugar Cookie Crumble. It comes together in five minutes and only requires one bowl—score!Salted Caramel Chocolate Chip BarsA little more than half of the cookie mix gets pressed into the bottom of a 9-inch square pan. Then comes the salted caramel, which is simply a bag of soft caramel candies that are melted with salt and heavy cream.Salted Caramel Chocolate Chip BarsSalted Caramel Chocolate Chip BarsThe remaining cookie mix is scattered over the top of the caramel and then everything is baked until the edges are crisp and the caramel is starting to bubble up through the cookie crumble.Salted Caramel Chocolate Chip BarsLet your bars cool completely before slicing. If you try to cut them before they’re cool, you won’t get the satisfaction that comes with clean edges and beautiful layers (if not perfect evenness).Salted Caramel Chocolate Chip BarsAnd that’s to say nothing of the buttery chocolate chip cookie layers and the gooey, salty caramel filling, which are a match made in dessert heaven. So, so delicious.Salted Caramel Chocolate Chip BarsI logically know that dessert is not going to change the world, but I can’t seem to look at these and see anything but goodness. Salted Caramel Chocolate Chip Bars can’t solve my problems, but four bites of salty-sweet caramel sandwiched between layers of crisp cookie can certainly help soften the blow, am I right?!Salted Caramel Chocolate Chip Bars

Salted Caramel Chocolate Chip Bars
makes about 16 bars

Chocolate Chip Dough:
1 1/2 cups all-purpose flour
1 cup light or dark brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1 1/2 reaspoons pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup mini chocolate chips

Salted Caramel Filling:
1 11-ounce bag caramel candies, unwrapped
6 tablespoons heavy cream
1/2 teaspoon fine sea salt (or 3/4 teaspoon Kosher salt)

Preheat oven to 350F. Line an 8- or 9-inch square pan with aluminum foil and grease with butter. Set aside.

Make the chocolate chip dough. In a medium mixing bowl, whisk together flour, brown sugar, baking powder, and salt. Add vanilla and melted butter and whisk until combined. Use a silicone spatula or wooden spoon to fold in mini chocolate chips. Set aside. Dough may seem crumbly.

Make the salted caramel layer. Combine caramels, heavy cream, and salt in a small saucepan over medium heat. Stir constantly until melted and smooth, about 5 minutes. Remove from heat. Set aside.

Firmly press about 1 1/2 cups of the chocolate chip dough into a thin, even layer at the bottom of the prepared pan. Pour caramel over the top and smooth to the edges. Scatter remaining dough mixture over the top. Try not to leave any huge areas of caramel uncovered, lest it burn.

Bake full pan for 23-26 minutes, or until turning golden at the edges. Caramel will be liquid straight out of the oven, but will set as bars cool. Let cool completely in the pan on a rack.

Slice bars with a lightly greased chef’s knife, wiping the blade clean between cuts. Do not try to slice bars until they are completely room temperature.

Bars will keep in an airtight container at room temperature for up to five days. Layer them with wax paper to keep them from sticking together.

Salted Caramel Chocolate Chip BarsSalted Caramel Chocolate Chip BarsSalted Caramel Chocolate Chip Bars

Pumpkin Spice Latte Cookie Squares

Pumpkin Spice Latte Cookie SquaresThe Autumnal Equinox may not technically be until tomorrow night, but it is now officially Fall in my kitchen and on this blog. Time for apples and warming spices and dark caramel and, of course, pumpkin!Pumpkin Spice Latte Cookie SquaresI’m starting off my Fall baking with these Pumpkin Spice Latte Cookie Squares. They’re made with the seasonal staple, pumpkin purée, along with my favorite pumpkin pie spice blend and a good hit of granulated espresso.Pumpkin Spice Latte Cookie SquaresThose ingredients, together with the usual suspects like all-purpose flour, butter, a touch of baking powder and a hint of vanilla, bake up into a thick, soft bar base.Pumpkin Spice Latte Cookie SquaresPumpkin Spice Latte Cookie SquaresThis portion of the process takes all of 35 minutes and smells so. freaking. good. that you might have a hard time letting them cool completely before tearing into them.Pumpkin Spice Latte Cookie SquaresPumpkin Spice Latte Cookie SquaresBut you should, because the next step is topping them with a thick layer of fluffy vanilla buttercream.Pumpkin Spice Latte Cookie SquaresPumpkin Spice Latte Cookie SquaresI think vanilla buttercream can enhance almost any dessert flavor combination, but it’s especially good here as a foil to the pumpkin spice and coffee flavors. I like to top these squares with sparkling sugar, too, for a little something extra.Pumpkin Spice Latte Cookie SquaresPumpkin Spice Latte Cookie SquaresThese bars slice like a dream—I love those clean edges! Pumpkin Spice Latte Cookie Squares are very visually appealing, making them perfect for any myriad of Fall occasions. Let’s start by celebrating that it’s Fall at all ❤ Pumpkin Spice Latte Cookie Squares

Pumpkin Spice Latte Cookie Squares
makes one 9-inch pan, about 16 bars

1 1/3 cups all-purpose flour
4 teaspoons pumpkin pie spice
1 1/2 teaspoons espresso granules (I use Medaglia d’Oro)
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg, room temperature
1/4 cup pure pumpkin purée (not pie filling)
2 teaspoons pure vanilla extract

Vanilla Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 1/2 teaspoons pure vanilla extract
2 tablespoons heavy cream
sparkling sugar (optional)

Preheat oven to 350F. Grease a 9-inch square pan. Line with parchment, leaving overhand at the edges, and grease again. Set aside.

Make the cookie layer. In a small bowl, whisk together flour, pumpkin pie spice, espresso granules, cornstarch, baking powder, and salt. Set aside.

In a medium-large mixing bowl, beat butter with an electric mixer until fluffy, about 2 minutes. Beat in granulated sugar and light brown sugar, followed by egg, pumpkin purée, and vanilla. Add dry ingredients in two installments, beating just until combined. Dough will be thick.

Spread dough into prepared pan with a silicone spatula. Bake 20-22 minutes, or until no longer wet-looking. A toothpick inserted in the center should come out clean. Let cookie layer cool completely in the pan on a rack. Do not remove bars from pan.

Make vanilla buttercream. In a medium mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla and heavy cream.

Use an offset icing knife to frost bars. Sprinkle with sparkling sugar, if desired. Freeze pan for 10 minutes to make bars easier to slice cleanly.

Use overhang to carefully lift bars onto a cutting board. Gently peel back edges of the parchment. Use a large, sharp chef’s knife to slice into 16 bars, wiping the knife clean between cuts.

Serve squares. Store leftovers in an airtight container with wax paper between layers. They will keep at room temperature for up to two days or in the refrigerator for up to five.Pumpkin Spice Latte Cookie SquaresPumpkin Spice Latte Cookie Squares