Use your favorite chips-butterscotch, white chocolate, dark chocolate, etc. Swap M&Ms (regular or mini) for the chocolate chips. Here are a few ideas to make these cookie bars your own: If you find that the top is getting brown before the bars are done, place a sheet of aluminum foil loosely over the top of the pan. The 9×9 inch bars, in particular, can get brown on top from baking over 30 minutes. How do I prevent the top from browning too much? You can also freeze these bars for up to 3 months. They will be best enjoyed by day 2 or 3, but they will keep for a week or two on the countertop. These cookie bars are GREAT for making in advance. The best of both worlds, you might say! Can I make Toll House cookie bars in advance? It’s less chewy than the thin bars, yet not gooey like the 9×9 inch bars. The 13×9 inch pan creates a cookie bar that’s somewhere between the two others. Let these cool completely before cutting. A note on these: the sides rise higher than the middle of the bar. It reminds me of something that you would purchase in a bakery. The 9×9 inch pan produces a thick cookie bar that’s gooey on the inside. It’s slightly chewy and crisp on the edges. The jellyroll pan produces the thinest cookie bar. So which pan size is best for cookie bars? It depends on how you like them! That’s it! Toll House Cookie Bars YOUR way! Which is best? In a microwave safe bowl, melt the butter and set aside to cool. Jellyroll (15×10 inch) pan: 18–22 minutes Preheat your oven to 350 degrees and grease a 9x9 pan, set aside. It makes it super quick and easy!īake at 375☏ for the following time, depending on your pan: Then, scrape down the sides of the bowl.Īdd the flour, baking soda, and salt, and mix just until combined.įor the jellyroll pan or 13×9 pan, I like spraying a plastic sandwich bag with cooking spray, put my hand inside the bag, and use that to pat down the dough. You can also use a hand mixer.Īdd the eggs one at a time, followed by the vanilla. Start by creaming the butter, white sugar, and brown sugar in the bowl of a stand mixer, fitted with a paddle attachment. I did not use nuts for this test, but you can add them if you’d like!. The chocolate chips (use your favorite variety). The sweeteners: white sugar and brown sugar. The wet ingredients: butter, eggs, and vanilla. The dry ingredients: flour, baking soda, and salt. How do I prevent the top from browning too much?. Can I make Toll House cookie bars in advance?. I receive a commission if you choose to make a purchase through these links. Affiliate links support Gift of Hospitality at no additional cost to you. The answer? It depends on how you like them! So I set out to determine which is the best (modern) pan for making Toll House Cookie Bars. That size pan is less common in kitchens now, as many recipes call for a 13×9 inch pan, or a much larger half-sheet pan. The recipe calls for a jelly roll pan, which is 15×10 inches. I personally love making them as bars instead of cookies because they’re so darn easy-no scooping or rolling required. My mom made them frequently when I was growing up, and it’s my go-to recipe for a quick dessert. Toll House Cookie Bars have been a staple in my household for years. Did you know you can make them into bar cookies? Follow along to see which is the best!Ĭhances are, you’ve made the chocolate chip cookie recipe printed on the bag of chocolate chips. That being said, I still think a new pair of shoes may be needed required.Toll House Cookie Bars are the perfect treat, and we’re using the classic recipe to make 3 different styles of bars. And just little bit of brutal honesty… I could have eaten the entire pan by myself, but I’m just not that kind of wife~mom, so I shared~perhaps a bit reluctantly~and my soul is happy for the indulgence. So, they all stayed, and they are what they are. I tried to shorten the name, but I couldn’t take one word out without feeling there would be something missing. 
They are a chocolatey, gooey, cream cheesey combination of what I think is the best darned bar I’ve had in a long time. The great thing about this recipe is that these bars taste just like the traditional chocolate chip cheesecake version, only these are way easier. They have all of the fabulous flavors of two of my favorite things~cheesecake and chocolate chip cookies.
These cookie bars play the part of “super scrumptious dessert” perfectly. Every now and then it does a soul good to just indulge…whether it’s a good book, a new pair of shoes (yay!) or a super scrumptious dessert.
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