Cookie Bars – a delicious recipe with Flour, Salt, Baking Soda, Butter, Brown Sugar, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 F and lightly grease an 8X8 baking pan.
2
In a small bowl combine flour, salt and baking soda. In the bowl of an electric mixer beat butter and sugar until smooth. Add egg and vanilla and mix until combined. Once smooth, slowly add flour mixture but do not over mix. If you want to make traditional cookie bars stir in chocolate chips and nuts. (Or reserve these ingredients for the topping-see below for those instructions.) Pour dough into the prepared pan and bake 30-35 minutes or until a toothpick inserted comes out clean.
3
If you want the melted chocolate top then pour plain batter (without the chocolate and nuts) into the pan and bake for about 30-32 minutes until light golden brown and set. Then pull pan out of the oven and sprinkle chocolate chips evenly on top. Place cookies back in the oven for about 2 minutes, until the chips are beginning to melt and look glossy. Remove from oven and use a spatula to smooth melted chocolate evenly over cookie bars. Sprinkle nuts, sprinkles, or other toppings on and let set. Chocolate may take a few hours to firmly set.
4
Source: Adapted from Mrs. Fields Best Ever Cookie Book, Chocolate Chip Butterscotch Bars.
1071
kcal
Calories
67
g
Fat
110
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-1/4 cups Flour, 1/2 teaspoons Salt, 1/2 teaspoons Baking Soda, 1 cup Butter, Melted And Slightly Cooled, and more.
Yes, Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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