Loaded Chocolate Chip Cookie Bars
These Loaded Chocolate Chip Cookie Bars are irresistible! Gooey, chewy, and packed with chocolate chips, toffee bits, and Reese's Pieces for a perfect sweet treat.
Equipment
- Mixing Bowl
- Whisk or electric mixer
- Spatula
- Baking Pan
- Parchment Paper
Ingredients
- 1 cup unsalted butter
- 2 cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup mixed chocolate chips combination of white and semi-sweet
- 1 cup toffee bits
- 1 cup Reese's Pieces
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9x13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the unsalted butter and brown sugar. Using a whisk or electric mixer, cream them together until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the mixed chocolate chips, toffee bits, and Reese's Pieces until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Allow the bars to cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely. Once cooled, slice into squares and serve!
Notes
- For a dairy-free version, substitute unsalted butter with coconut oil or vegan butter.
- Use almond flour or oat flour instead of all-purpose flour for a gluten-free option.
- Store cooled bars in an airtight container at room temperature for up to one week or freeze for up to three months.