08/29/2026
Check out these bar cookie recipes! All great options for our upcoming bake exchange!
Tickets available here: https://www.eventbrite.com/e/1998493059539?aff=oddtdtcreator
🍪 5 COOKIE BAR RECIPES YOU’LL MAKE ON REPEAT
Five thick, gooey bakery-style cookie bars packed with chocolate, caramel, cookies, peanut butter, and berries.
Easy crowd-pleasing desserts for parties, bake sales, holidays, and make-ahead treats.
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1️⃣ BROWN BUTTER CHOCOLATE CHIP COOKIE BARS
📝 Ingredients
• Unsalted Butter — ¾ cup (170g)
• Light Brown Sugar — ¾ cup (150g)
• Granulated Sugar — ¼ cup (50g)
• Large Egg — 1
• Egg Yolk — 1
• Vanilla Extract — 2 tsp (10ml)
• All-Purpose Flour — 1¾ cups (210g)
• Baking Soda — ½ tsp
• Fine Salt — ½ tsp
• Semisweet Chocolate Chips — 1 cup (170g)
👩🍳 Method
Brown the butter in a saucepan until golden and nutty. Cool for 10 minutes.
Whisk with both sugars, then add the egg, yolk, and vanilla.
Fold in flour, baking soda, and salt, followed by chocolate chips.
Press into a parchment-lined 8×8-inch pan. Bake at 350°F (175°C) for 22–26 minutes, until the edges are golden and the center is just set.
Cool before slicing.
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2️⃣ SALTED CARAMEL PRETZEL COOKIE BARS
📝 Ingredients
• Unsalted Butter, softened — ½ cup (113g)
• Light Brown Sugar — ¾ cup (150g)
• Granulated Sugar — ¼ cup (50g)
• Large Egg — 1
• Vanilla Extract — 1 tsp (5ml)
• All-Purpose Flour — 1½ cups (180g)
• Baking Soda — ½ tsp
• Fine Salt — ¼ tsp
• Crushed Pretzels — ¾ cup (60g)
• Semisweet Chocolate Chips — ½ cup (85g)
• Thick Caramel Sauce — ⅓ cup (105g)
• Flaky Sea Salt — for finishing
👩🍳 Method
Beat butter and sugars until creamy. Mix in egg and vanilla.
Fold in flour, baking soda, and salt. Add pretzels and chocolate chips.
Spread about two-thirds of the dough into a lined 8×8-inch pan. Spoon caramel over it and scatter the remaining dough on top.
Bake at 350°F (175°C) for 24–28 minutes.
Finish with a light sprinkle of flaky sea salt.
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3️⃣ COOKIES & CREAM CHEESECAKE COOKIE BARS
📝 Ingredients
Cookie Base:
• Unsalted Butter, softened — ½ cup (113g)
• Granulated Sugar — ½ cup (100g)
• Large Egg — 1
• Vanilla Extract — 1 tsp (5ml)
• All-Purpose Flour — 1¼ cups (150g)
• Baking Powder — ½ tsp
• Chocolate Sandwich Cookies, crushed — 10
Cheesecake Layer:
• Cream Cheese, softened — 8 oz (226g)
• Granulated Sugar — ¼ cup (50g)
• Large Egg — 1
• Vanilla Extract — ½ tsp
• Chocolate Sandwich Cookies, roughly broken — 6
👩🍳 Method
Beat butter and sugar, then mix in egg and vanilla. Fold in flour, baking powder, and crushed cookies.
Press the cookie dough into a lined 8×8-inch pan.
Beat cream cheese and sugar until smooth. Mix in egg and vanilla just until combined.
Spread over the cookie base and scatter broken cookies over the top.
Bake at 350°F (175°C) for 28–33 minutes, until the cheesecake is just set.
Cool completely, then chill before slicing.
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4️⃣ PEANUT BUTTER CHOCOLATE SWIRL COOKIE BARS
📝 Ingredients
• Unsalted Butter, softened — ½ cup (113g)
• Creamy Peanut Butter — ½ cup (125g)
• Light Brown Sugar — ¾ cup (150g)
• Large Egg — 1
• Vanilla Extract — 1 tsp (5ml)
• All-Purpose Flour — 1¼ cups (150g)
• Baking Soda — ½ tsp
• Fine Salt — ¼ tsp
• Semisweet Chocolate Chips — ¾ cup (128g)
• Melted Chocolate — ¼ cup (45g)
👩🍳 Method
Beat butter, peanut butter, and brown sugar until creamy. Mix in egg and vanilla.
Fold in flour, baking soda, and salt, then add chocolate chips.
Spread into a lined 8×8-inch pan.
Spoon melted chocolate over the surface and gently swirl with a knife.
Bake at 350°F (175°C) for 22–26 minutes, keeping the center slightly soft for a chewy texture.
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5️⃣ STRAWBERRY WHITE CHOCOLATE COOKIE BARS
📝 Ingredients
• Unsalted Butter, softened — ½ cup (113g)
• Granulated Sugar — ½ cup (100g)
• Light Brown Sugar — ½ cup (100g)
• Large Egg — 1
• Vanilla Extract — 1 tsp (5ml)
• All-Purpose Flour — 1½ cups (180g)
• Baking Soda — ½ tsp
• Fine Salt — ¼ tsp
• White Chocolate Chips — ¾ cup (128g)
• Freeze-Dried Strawberries, roughly crushed — 1 cup (25g)
👩🍳 Method
Beat butter and both sugars until creamy. Mix in egg and vanilla.
Fold in flour, baking soda, and salt.
Gently fold in white chocolate chips and most of the freeze-dried strawberries.
Press into a lined 8×8-inch pan and scatter the remaining strawberries and a few extra white chocolate chips over the top.
Bake at 350°F (175°C) for 22–26 minutes, until lightly golden around the edges.
Cool completely before cutting into thick bars.
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💡 PRO TIPS
• Don't overbake—the centers should still look slightly soft when removed from the oven.
• Let bars cool before slicing for clean bakery-style squares.
• Freeze-dried strawberries work better than fresh berries here because they don't add excess moisture.
• Store airtight for 3–4 days; refrigerate the cheesecake bars.
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