Is there anything better than a classic chocolate chip cookie? Few things, in my opinion. But I think chocolate chip cookie bars have a strong case. The same cookie flavor that we love, but thicker, chewier, and easier to make. No need to scoop the dough. Just mix, spread into a dish, and bake. Not to mention that these blondies use just one bowl and no mixer needed! These Chocolate Chip Cookie Bars have a fun spin… Almond Butter! A subtle nutty flavor that brings these bars over the top!
What You’ll Need for these Chocolate Chip Bars:
Unsalted Butter – I prefer using unsalted so I can prefer the salt content. Although a typical chocolate chip cookie would require room temperature, softened butter in this recipe we melt the butter. This gives the bars an extra flaky topping. Like think pie crust flaky. Yum.
Light Brown Sugar – You could also use dark brown sugar. The bars will be slightly richer tasting.
White Granulated Sugar
Kosher Salt – A little salt is so important in desserts. It helps balance out the sweetness.
Chocolate Chips – I prefer using semi-sweet. We mix most of the chips into the cookie dough and then sprinkle the remainder on top.
Why I love them?
No Softened Butter – No need to remember to take out your butter in advance to soften. This recipe uses melted butter so you can take the butter straight from the fridge and into the microwave to melt.
One Bowl – In the same bowl that you melt your butter and almond butter, you can stir in the remaining ingredients. Less cleanup!
No Mixer Needed – Because the butter is melted, you don’t need to use a mixer to cream the butter and sugar. Everything can easily be mixed together using a rubber spatula or wooden spoon. You could even use a big fork!
Bars are easy – Instead of scooping the dough into cookies, just press into a baking dish and bake!
Almond Butter – The almond butter provides a subtle nutty, almond flavor that is such a fun spin on your classic chocolate chip blondie. You could substitute a different nut butter (like peanut butter or cashew butter) as well!
Almond Butter Chocolate Chip Cookies Bars have the same cookie flavor that we love, but thicker, chewier, and easier to make. No need to scoop the dough. Just mix in one bowl, spread into a dish, and bake. Recipe at KathleensCravings.com
3/4 cup unsalted butter (1 1/2 sticks. Chopped.)
1/2 cup almond butter
1 cup light brown sugar
1/2 cup white granulated sugar
2 large eggs
1 tablespoons vanilla extract
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 1/4 cups semi-sweet chocolate chips (divided)
Preheat oven to 350° F. Grease a 9x13inch baking dish and line with parchment paper (this makes it easy to lift the bars out for cutting).
In a large, microwave safe bowl, melt the butter and almond butter. Melting in 30 second intervals and stirring until melted.
Add the brown sugar, granulated sugar, eggs, and vanilla to the melted butters. Stir to combine using a rubber spatula or large spoon. Stir in the flour, baking powder, and salt.
Stir in 1 cup of the chocolate chips. Pour the batter into the prepared baking dish and press into an even layer. Sprinkle the remaining 1/4 cup of chips over the tip and press lightly into the dough.
Bake in the preheated oven until golden brown on top and just set in the center. About 30 minutes. Start checking the bars around 20 minutes.
Allow bars to fully cool, then lift out of the dish and cut into bars.
Leftover bars can be kept in an airtight container at room temperature for up to 5 days.