Lazy Chocolate Chip Cookie Bars
Ever wish you could bake cookies without all the scooping, swapping pans, and waiting? Enter Lazy Chocolate Chip Cookie Bars, the ultimate solution for lazy bakers and impatient snackers. These bars are perfect for anyone who wants cookies without the drama—just mix, bake, and devour. No rolling pins, no cookie cutters, and absolutely no judgment.
This perfect recipe is a good idea for anyone craving favorite chocolate chip cookies in an easy-to-share bar form. Using simple ingredients like melted butter, eggs, and a mix of brown sugar and granulated sugar, the result is a chewy, golden-brown delight with slightly crisp edges.
These bars are endlessly customizable—add white chocolate chips, peanut butter chips, or a sprinkle of flaky sea salt on top for extra flair. Whether you’re hosting a holiday party, baking for a birthday cake alternative, or just want a huge hit with your family, these lazy chocolate chip cookie bars are the answer.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, melted and cooled
- 1 cup packed dark brown sugar
- 1/2 cup white granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups mini or regular-sized M&Ms
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare Your Pan
Preheat your oven to 350°F. Line a square baking pan or 9×13-inch baking dish with parchment paper or spray with non-stick spray for best results. - Mix Dry Ingredients
In a large bowl, combine the flour, cornstarch, baking soda, and salt by whisking until evenly mixed. Set the flour mixture aside for later. - Combine Wet Ingredients
In a medium mixing bowl, stir together the melted butter, dark brown sugar, and regular sugar until smooth and free of lumps. Add the eggs and vanilla, mixing until fully incorporated.
- Combine the Two
Gradually pour the wet ingredients into the dry ingredients using a rubber spatula or wooden spoon. Fold in the chocolate chips and M&Ms. The dough will be thick but pliable.
- Transfer Dough
Evenly press the dough into the prepared baking pan, ensuring it reaches all the way to the edges of the pan. For a decorative touch, scatter a few extra M&Ms or chocolate chips over the top.
- Bake the Bars
Bake for 26–30 minutes, until the top is lightly golden brown and a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking for gooey bar texture.
- Cool and Cut
Let the bars cool in the pan on a wire rack for at least an hour. Use a sharp knife on a cutting board to cut into squares or smaller pieces if serving a crowd.
- Serve and Store
These easy cookie bars are best enjoyed warm with a scoop of ice cream, but they can be stored in an airtight container for up to one week.
Tips & Notes
- Flour Measurement: For accuracy, spoon and level the flour to avoid dense bars.
- Personalize It: Try using milk chocolate chips, dark chocolate chips, or chunks of your favorite chocolate to switch things up.
- Festive Flair: Add mini M&Ms in seasonal colors for holidays like Christmas or Valentine’s Day.
- Storage Hack: Individually wrapping the bars in plastic wrap before placing them in an airtight container isn’t just practical—it’s genius. Not only does it help them stay fresh longer, but it also serves as a built-in defense system against cookie thieves. After all, who wants to bother unwrapping each bar when they’re sneaking a snack?
Chocolate Chip Cookie Bars
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter melted and cooled
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups M&Ms mini or regular-sized
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line a square baking pan or 9×13-inch baking dish with parchment paper or spray with non-stick spray for best results.
- In a large bowl, combine the flour, cornstarch, baking soda, and salt by whisking until evenly mixed. Set the flour mixture aside for later.
- In a medium mixing bowl, stir together the melted butter, dark brown sugar, and regular sugar until smooth and free of lumps. Add the eggs and vanilla, mixing until fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients using a rubber spatula or wooden spoon. Fold in the chocolate chips and M&Ms. The dough will be thick but pliable.
- Evenly press the dough into the prepared baking pan, ensuring it reaches all the way to the edges of the pan. For a decorative touch, scatter a few extra M&Ms or chocolate chips over the top. Bake until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- Bake for 26–30 minutes, until the top is lightly golden brown and a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking for gooey bar texture.
- Let the bars cool in the pan on a wire rack for at least an hour. Use a sharp knife on a cutting board to cut into squares or smaller pieces if serving a crowd.
- These easy cookie bars are best enjoyed warm with a scoop of ice cream, but they can be stored in an airtight container for up to one week.
Nutrition
This simple recipe is the easy way to enjoy the magic of favorite chewy chocolate chip cookies without all the effort. The next time you’re tempted to bake regular cookies, opt for these bars instead—you’ll get all the flavor with half the fuss. Trust me, they’ll become your ultimate chocolate chip cookie bars in no time!
