Thick and Chewy Chocolate Chip Bars

I am just returning from a sudden out-of-town trip and my house and children are overloaded with needs I must attend to.

So in that vein, let me simply state that if you need a midweek pick-me-up, these quick and delicious treats are for you. I love the ease of bars versus cookies and this chocolate chip variation manages to be chewy, buttery, studded with the perfect amount of chocolate…and utterly fantastic. These have definitely become my go-to chocolate chip blondie bar and I hope you love them as much as we do.

Now wish me luck in getting my life in order.

Thick and Chewy Chocolate Chip Bars

Thick and Chewy Chocolate Chip Bars

Yield: Makes a 9X13-inch pan of bars

Thick and Chewy Chocolate Chip Bars


  • 2 1/8 cups (10 1/2 ounces) all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
  • 1 cup (7 ounces) light brown sugar
  • 1/2 (3 1/2 ounces) cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)


  1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
  2. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
  3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Recipe Source: adapted slightly from Cook’s Illustrated


209 Responses to Thick and Chewy Chocolate Chip Bars

  1. Jen says:

    I have a very similar recipe that came off the bag of the choc chips. I love them. Will definitely try out this recipe.

  2. Judy B. says:

    With Valentine’s coming up, one could use a heart shaped cookie cutter on this bar.

    Whatever your troubles are, I’m praying they will be short lived. Keep this in your mind: This To Shall Pass

  3. megan says:

    These look great! But honestly, I really think you need to try the ones from my blog – Bugs Bunny Bars. They beat out any other chocolate chip cookie bar in my mind. 🙂

  4. cindy says:

    I struggle with blondies–they fall and are gooey in the middle. But I will keep trying, these look great.

  5. Shanna says:

    I just fainted. Cookie bars are my serious weakness!

  6. Cammee says:

    Sometimes I get home from a trip and think, “was that really worth it?”. It’s so much work for the mom!

    I think I’ll hurry and make these up so they are warm when the kiddos get home from school.

  7. Leslie says:

    Ahhh yes…all hell breaks loose when us Moms leave the house. Makes me wonder if they would ever survive without us!!

  8. Amy and David Ziehl says:

    These are totally Delish! I strongly recomend these!!

  9. Erin says:

    I just made these because they looked so good. (For some reason they just called my name and I happened to have everything I needed on hand.) Really easy (didn’t even need to get my mixer out,) and really, REALLY good! Hit the spot on a cold cloudy day! Thanks Melanie!!

  10. Simply Be Photo/Melissa says:

    this is my kind of cookie… EASY! =)

  11. teresa says:

    this looks like the perfect pick-me-up! good luck my friend!

  12. Anonymous says:

    These would make a fun and easy dessert for Valentines day. They would be so yummy cut out into a heart shape. My kids would love a heart shaped chocolate chip cookie with a scoop of ice cream on top! Yep, I just decided these are going on the menu for Valentines day. Now I just have to think of the perfect dinner to serve that day. Thanks for the easy idea.

  13. Anonymous says:

    Ok, right after I hit the “publish your comment” button I saw someone had already suggested that. Oops, I guess I should have read the comments first. Maybe that means it is an extra good idea. 🙂 -Liz K.

  14. Tessa says:

    YUM! I may have to go to the store yet tonight to pick up some chocolate chips. These look perfect! Thanks!

  15. Jones Family says:

    hey girl, I just recently found your blog (actually a friend who lives across country sent me the link to your amaaazing baked past with chicken sausage recipe:) Any ways I’m a recent mother of 4- ages almost 5 to 2 months- and just had to share how your blog-and ultimately YOU inspire me!! Thanks for sharing the goods!!

  16. Stacie says:

    I have been looking for a recipe for cookies bars like this. I can’t wait to try it.

  17. Qait says:

    Thanks for the great recipe! My family loves bar cookies.
    I have a question–how do you do a link for printable versions? My mom does a recipe blog and wants to know how to do that. 🙂 Thank you!
    (You don’t know me, but I’ve been following your blog forever; I hope that’s okay! My sisters kept recommending your recipes!)

  18. Kim says:

    I love, love, love chocolate chip cookie bars. These look delicious.

  19. EBPitcher says:

    I saw this post and since I was in need of making something for a school function, I whipped them up today. I just wasn’t sure when they were done, though. 28 minutes ahd past and they still seemed jiggly in the middle. So I ended up baking them for a total of 38 minutes. They are very good!

  20. Emily says:

    Oh man those look fantastic!!! Good luck with getting back in gear with life, I know how that goes!

  21. Melanie says:

    Erin – I’m glad to have a comment so quickly from someone who has made these! Thanks for letting me know they hit the spot on your cloudy day!

  22. Melanie says:

    EBPitcher – thanks for checking in to let me know that these came out ok. Also, thanks for weighing on the time in case someone else has a question about it (not sure why they took so much longer).

  23. Memória says:

    I’ve made something similar to this, too! I know these bars are really good.

  24. Ann says:

    I made these tonight. Mine did take a little longer to bake, but only about 30 minutes total.

    I used half chocolate chips and half butterscotch chips. Amazing.

    Perfect recipe for tonight. Thanks!

  25. grace says:

    these look very familiar to me, melanie. they also look like they have the perfect texture for a hearty snack. lovely execution, and hey–good luck in getting things back into ship-shape!

  26. SBShell says:

    Made these last night. They are AWESOME. So much easier than making individual cookies (yes I am that lazy LOL!)

    Thanks and awesome blog.

  27. Melanie says:

    Ann – yum, I think the butterscotch chips would be delightful in these!

    SBShell – glad you liked these – thanks for letting me know!

    Jessanna – I had my fourth baby when my oldest was only five, too, so I know how you are probably feeling and I’m glad you commented! Thank you!

  28. Jschmalle says:

    Ooooo, these are in the oven right now! I can’t wait to eat em.

  29. Sweet Baker Babes says:

    Thanks for a fantastic recipe!! I think they tasted better than most regular chocolate chip cookies, and so much easier!! I too just returned from a trip less than a week ago and was feeling so unmotivated, this was the perfect recipe to get me out of my baking funk!

  30. Melanie says:

    Jschmalle – how did they turn out??

    Sweet Baker Babes – so glad you liked these and that they helped with the unmotivation to bake – they certainly help with mine!

  31. Anonymous says:

    I made the bars, and everyone loved them!


  32. Lori says:

    I had to run and make these over the weekend and boy, were they delish! and it was easy! I have seriously lost count of all the recipes I’ve tried from your blog. Sometimes, I consider creating a food blog, but all I would have is a link to your blog! 🙂

    Thank you!

  33. Melanie says:

    Kara – thanks for letting me know!

    Lori – thank you for your nice comment! I’m so glad that you have enjoyed the recipes…if you ever start a food blog, be sure to let me know…I’ll be a follower for sure!

  34. Marie says:

    Wow, these are AWESOME! I used white wheat flour instead, lowered the sugar by 1/4 cup for each, used 1 cup chocolate chips, and 1/2 cup walnuts and it was still yummy! We loved it; definitely a keeper. Thanks so much for sharing the recipe! I can’t wait to try more recipes from your site! It’s my favorite out of all the food blogs I visit.

  35. Melanie says:

    Marie – I'm loving all these recent comments with people using white wheat flour. Yay! Thanks for your comment, it means a lot that you like my blog. Thanks for letting me know!

  36. Melanie says:

    scrappysue – so glad these were a perfect hit with the neighbors. Still warm = big yum, in my book!

  37. scrappysue says:

    i made these and took them still warm to our new neighbours! fabby – thanks!

  38. Danielle says:

    I made these Sunday when we needed a little something sweet. I also used white wheat flour, which I love to use in baking. They were just wonderful. I spent most of Monday “evening-out” the edges.

  39. Danielle says:

    I almost forgot, a little vanilla ice cream and these bars while they are still warm would be absolute heaven!

  40. Mel says:

    Danielle – I’m excited to know the white wheat flour worked so well. I use it a lot, also. And I agree, ice cream on these babies would be heavenly!

  41. Jenny says:

    Fantastic! They’re buttery and a perfect chewy bar!

  42. Mel says:

    Thanks, Jenny!

  43. Nicole says:

    Made these and loved them, thanks! I too struggle with blondies and these were easy peesy! I just did 1 cup of dark choc chips and loved them – though I think my hubby would have liked a few more chips. These are my new go to blondies – been searching for this kind of recipe so feeling very happy you shared it with us!

  44. Carmen says:

    Made these and took them to a gathering. Good thing I took them somewhere because I would’ve ended up eating them all by myself. They were delicious. Thanks for the great recipe.

  45. Nan says:

    Thanks for this recipe. I hate making individual cookies. They make you a slave to the oven and timer. Also like this because i always have all the ingredients in house. I buy butter,eggs, brown sugar and chocolate chips in large quantities from Costco or Sam’s .

  46. Lizzy says:

    These are amazing! I made them with M&M’s and I can’t stop making them over and over again! I’ll never bother with regular cookies again. These are so darn easy to whip together! Thanks for the fantastic recipe.

  47. Diana Shrome says:

    I just cut a batch of these and OH MY are they good..the BEST bars ever..I have tried a LOT of them, including the ones on the bag, and THESE, for some reason, are the best… :o) YUM!

  48. Heather says:

    I came across your blog from another yesterday & found this recipe. What a coincidence that I have all the ingredients in my house 🙂 Made them as soon as I got home & they are outstanding!!!!

    Thanks SO much for sharing!!!

  49. Bobbi Martiniello says:

    I just got done baking these — my 17 yr. old daughter and 11 year old son both love these! (and I am also enjoying them with a glass of milk!)
    When I tried making these in the past the middles always tasted undercooked….I don’t have that problem with this recipe. Maybe it has something to do with baking them on the lower middle oven rack. Thanks!

  50. Sarah B. says:

    Made these last night for a weekly community group we do in our neighborhood. I was told I had to bring these next week, and to please double the batch. So easy to make and turned out exactly as pictured above. Gotta love a recipe like that! Thanks!!

  51. […] Chocolate Bars –  (Mel’s Kitchen Cafe) – I made these for Lucas’s basketball team and they really enjoyed them. My only concern […]

  52. Kim says:

    If I were to double the recipe could I just put them on a cookie sheet? (Jelly roll pan?)

    • Mel says:

      Kim – I’ve never tried that but it should work ok. Just watch the amount of batter in your pan so it doesn’t overflow in the oven. I would probably use a 12X18-inch rimmed baking sheet if you double the recipe.

  53. Birgitta says:

    Just made these tonight! Delicious! I had the same problem with not knowing if they were cooked or not. I think I cooked them for 32 minutes. We cut into them before they had a chance to cool completely and they were a bit gooey. My husband thinks they are perfect that way! I’m anxious to see what they look like cooled. I need try these with a scoop of ice cream!

    BTW, I’m Danielle Peterson’s sister in law. She talks about you every time recipes are mentioned. I have finally browsed your blog myself and I’m hooked! I look forward to trying your recipes! 🙂

  54. Birgitta says:

    Not too gooey! They cooled completely and they are perfectly chewy! Good the next day too! Thanks again for a good recipe. I’m going to try the cookie variety next time!

  55. Jana says:

    So I just made these last night and they were so wonderful! I have never tasted a better cookie bar than these. We have tried the regular cookies before and they were really good but I love these bars even more. This will seriously be my only chocolate chip cookie bar recipe. I think I may reduce the chocolate chips a tad but still so good. I already bookmarked this page for my sister who couldn’t stop raving about these. Thanks again.

  56. Jill says:

    Melanie, these are marvelous all the way through the process. The dough is easy to make (and tastes really good too) and the bars come out of the oven exactly like the picture with precisely the taste I was looking for….I may never make regular cookies again. YUM!

  57. Melanie,
    I found your recipe for these delicious bars months ago, but never left a comment (sorry). I had to come back and say that these are the BEST!! I went through a phase of finding the perfect chocolate chip cookie bar, but never had much luck. They either turned out too hard or too gooey in the middle, but yours were perfect.
    These are the bars I always turn to when I need a blondie fix. 🙂 I wanted to tell you that I posted these on my blog (giving credit to you):
    Everyone I have given the recipe to or shared these with have loved them. Thanks for the great recipe.

  58. Heather C says:

    I made these bars yesterday night because I didn’t want to have to scoop and bake dozens of cookies. I needed a tasty thank you gift to give my neighbors for plowing our driveway not once, but twice while our snow thrower has been broken.

    I doubled the recipe, had to substitute margarine for butter (because that’s what I had on hand) and realized that I had just a 1/2 tsp of vanilla. I used equal parts milk and semi-sweet chocolate chips. These bars are perfect. They baked evenly (normally my bars end up like hockey pucks or a gooey undercooked mess… salmonella anyone?)

    We’ve already ate “our” share of the bars. I’ll be delivering the rest to our neighbors today. Hopefully, they’ll enjoy them as much as we have. I plan to make these next week for my daughter’s preschool class using mini M&M’s and chocolate chips.

    I love your recipes. They’re fool-proof and have never let me down. Because of you… people think I can cook 🙂

  59. Heather C says:

    Oh… one more thing I just remembered. I ran out of all-purpose flour and I substituted 2 cups of Duncan Hines Whole Wheat flour.

  60. Farah says:

    I needed a last minute blondie recipe for something to bring in for a birthday at work today and always use recipes with pictures of the food so I can see how it looks and settled on yours. They are amazing! Very quick and easy to make and taste divine. I used mini M&M’s and chocolate chips adn they came out perfect and gorgeous. Definitely my go-to from now on too. Thank you so much for a great recipe!

  61. Kelly says:

    Just perfect! Proud to serve them to guests tonight along with pork tenderloin recipes from this site. Thanks for all the great recipes.

  62. n82 says:

    Ummm. These were delicious! Thank you once again Mel.

  63. chelsea says:

    mine turned out very dry..maybe i mixed too much?

    • Mel says:

      Chelsea – perhaps or depending on how you measure flour, the dough might have been overfloured. Sorry they didn’t work out for you!

  64. Nicole says:

    Just Heavenly really! My entire family loved these! My husband was mad at me when he came home and there weren’t any left…I’m like- next time you’ll remember to hide some away! I love the easy cleanup too with the tinfoil.
    Guess I’m going to have to make another batch!

  65. Jill says:

    I just made these and put them in the oven right before putting my little one down for a nap. When he was asleep, the cookies were done, and a square of these made the perfect afternoon snack, I can’t wait to share them! I used half all-purpose flour and half white wheat flour, and added some pecans, and am very satisfied with the result.

    BTW, love this whole blog! I’m a friend of your sister Emily, and have been visiting for quite a while, but just subscribed the other day. I realized I needed regular updates after spending a few minutes for 3 days straight oogling over all the delicious options 🙂 I’m glad I finally picked one, and I’ll be back for dinner ideas next week too!

  66. Micah says:

    I found your blog a couple of weeks ago, and this is the first recipe that I’ve made. They smelled absolutely divine in the oven, so much so that my 3 year old came down from his nap sniffing, saying “Smells good mom!” 🙂 As far as taste, they are delicious! I wasn’t sure how they would taste as the dough was much thicker than I thought it would be, but they are great! Looking forward to trying more recipes!

  67. Larissa says:

    Hey Mel, I just stumbled upon your blog today and I am loving ALL of your recipes! Your photography is great too!! I am making this recipe as I type and the apple streusel cheesecake bars tomorrow after i run to the store!! Keep up the great cooking/baking!!

  68. Jenna says:

    I made these the other day as a practice run for a family gathering. They are perfect! They were just right at 27 minutes. They freeze well, and are very good with vanilla ice cream. This recipe is going in my “favorites” file!

  69. Alison Wonderland says:

    The Toll House recipe has nothing on these babies! I loved how quickly these came together-my six year old did most of the work! My new go-to for a last minute neighbor treat!

  70. Stacie says:

    I may or may not have made these babies twice in four days this past week. . . worst part is my husband and I downed each pan by ourselves! 🙂

  71. Maureen says:

    Yummy!! So chewey, we couldn’t stay away from them either. I tried butter scotch chips and a few chocolate, it was a good combo. Love all your recipes.

  72. Laura says:

    Do you know of a peanut butter variation? Not with peanut butter chips, but with peanut butter in the batter?

  73. Jenna says:

    My goodness, Mel. You have never let me down! These are wonderful and I even had my 7 year old help me make them. Chewy and the perfect texture. Serve it warm with a scoop of vanilla ice cream and you’ve got a delicious pizookie!

  74. Suzanne says:

    I am completely addicted to your site. It is always one of 3 sites that I go to first when I need a new recipe. I just made these today and brought them to a friend’s baby shower. I’ve never really had good luck with blondies in the past. The middle always sinks like crazy and is gooey while the outside is way overcooked. These turned out flawlessly. Yipee! Your recipes never disappoint. Thanks for another great one!

  75. Johanna says:

    Just popped these in the oven with white chocolate chips and peanut butter chips… I’m sure the end product will be amazing cause the batter sure was!!! Second time in a week for these babies!!!

  76. Nicole says:

    Second time in a week for us too 🙂 First time with all milk chocolate, second time with white chocolate chips. LOVE these! 🙂

  77. Christy says:

    Just pulled out my first tray from the oven and I can tell that I will be making these again and again. Such an easy easy recipe and it smells great! I’ve used a mix of peanut M&M’s and milk choc chips. Can’t wait to try them 😀

  78. I made these today and they are the bomb! I will definitely be making them again.

  79. Jenna says:

    I’m not really into baking, but I felt the need to make something the other night so I tried out this recipe and they’re GREAT! I made a pan and brought them to work and everyone was raving how awesome they were, so needless to say I’m sharing the recipe with a bunch of people! Thanks for making a super easy recipe that is a total people pleaser.

  80. amy says:

    Since discovering this recipe, I have made these several times substituting whole wheat pastry flour and they are delicious!

  81. Julie says:

    Y-U-M! …….and I quote my husband after having a bar, “You finally got it right!” I can’t get over the crispy layer on top! Just YUM!

  82. Jennifer says:

    I have to say these are the best Chocolate Chip Bars that I have found and I have tried litterally about 50 different recipes and techniques. Thank You Mel Great Job!

  83. Dena says:

    Just made these last night. So easy! I only had 1 cup of chocolate chips, so I added 1 cup of butterscotch chips. Oh. My. Goodness! So good – especially while still a bit warm. Thanks Mel!

  84. […] this recipe came from my sister who got it from her friend Laura who discovered it on My Kitchen Cafe who adapted it from Cook’s Illustrated You just know a recipe that has gone around the block […]

  85. Leah T says:

    I absolutely love this recipe! Turns out perfectly every time. I love a good chocolate chip cookie, but don’t make them as often because of the time it takes. My little boys tell me I’m the best maker in the world when I make these 🙂 Thanks!

  86. Michelle says:

    We made this yesterday for the first time. They are fantastic! Of course, with enough butter, sugar, & chocolate, anything would be 😉

    My 2 boys (5 and 7) made these completely by themselves. I supervised, and took them out of the oven, but that was it! They enjoyed it so much!

  87. megan says:

    Made these today. They were SUPER easy, ended up cooking longer than suggested, but my oven was running cooler I think. Despite the messed up oven, these were FANTASTIC! Thanks for sharing, a new favorite!

  88. Lisa says:

    These are the only blondies that have ever come out incredible for me. Thank you!

  89. Mary says:

    I made these this week…they are THE BEST BAR cookies…EVER!!

  90. […] adapted from Mel’s Kitchen Cafe, originally from Cook’s […]

  91. […] made these yummy chocolate chip bars today.  I found the recipe here.  How did I make this recipe a little more nutritious?  I used pastured chicken eggs from our […]

  92. Chelsey says:

    Can you use olive oil instead of butter?

  93. Mel says:

    Chelsey – I’ve never tried that so I don’t know. Sorry!

  94. Stephanie says:

    Hi Mel! I assume these keep well? I want to make these tonight (Tuesday) for Thursday night, but I am attempted to freeze them. I love fresh desserts. The recipe seems like it would freeze well, but I never know. Any one have any thoughts? I guess I can always get up early Thursday…. 🙂

  95. Mel says:

    Stephanie – I’ve never frozen these so I can’t attest to how well they keep but I’d definitely either freeze them tonight or make them fresh on Thursday morning…they will be a bit too dry if they stay at room temperature for a couple of days. Good luck!

  96. Amy says:

    This is TRULY my FAVORITE chocolate chip cookie bar recipe. The one issue I always have with my chocolate chip cookies and bars is them staying moist. I read somewhere to use bread, any thoughts or other tips?

  97. Mel says:

    Amy – I never really keep these on hand longer than a day so I haven’t had to store them any special way but the bread tip may be worth a try. Good luck!

  98. Kim says:

    Made these yesterday and they were absolutely delicious!!!

  99. Yum! I love chocolate chip bars!

  100. vicki in BC says:

    OMG! I have type II diabetes and thought my downfall was carbs with fat and salt until I met these babies! Oh, and my hubbie and adult son love them too!

  101. debbie says:

    I just made these and the batter seemed too thick so I cooked them as cookies, should the batter be too thick to pour. They are delicious as cookies though

  102. Mel says:

    Debbie – yes, the batter is pretty thick.

  103. Amy says:

    Bought my 4 year old son a skeleton/skull spatula at the William Sonoma Outlet today. We picked this recipe to use it with. Perfect, especially the part where you “fold with a spatula”. 😉 The bars are super delicious too! Thanks for sharing all of your amazing recipes. I’ve loved every single one that I’ve made.

  104. […] adapted from Mel’s Kitchen Cafe, originally from Cook’s […]

  105. Shannon says:

    After a week of cruise ship food, I really needed something homemade. I made these tonight and they were SO good! Just as you say, they are thick, soft, and delicious. Totally filled my homemade dessert craving! Another great recipe, as usual.

  106. ole says:

    here u can find u need!! and u can get cupon!!

  107. Haley says:

    Just made these are they absolutely DELICIOUS!!! The BEST I’ve ever had! This recipe is now bookmarked! 🙂
    Thank you Mels Kitchen!

  108. Mel, I have been meaning to comment on these for months. This is my favorite simple dessert recipe. I have made them for my family dozens of times and I appreciate the simplicity. 4 months ago, as I whipped up a batch, I went into labor with my second daughter. By the time they came out of the oven, my midwife was over for our planned home birth. Long story short, about 2 hours later, I had the baby and then we all ate these cookie bars. Now, I love them even more for the sentimentality… My labor story always starts with.. “Well, I was in the kitchen, 2 weeks overdue, making cookie bars…” Just wanted to share that with you. Thanks for this and all of your wonderful recipes! You truly have one of the best food blogs around!!

  109. […] Thick and Chewy Chocolate Chip Bars Adapted from Mel’s Kitchen Cafe […]

  110. […] and Chewy Chocolate Chip Cookie Bars From Mel’s Kitchen Cafe (adapted slightly from Cook’s […]

  111. DaMillaOhana says:

    This is a “print and keep” recipe. Excellent and I’d never used the tinfoil trick before. So enlightening! Thanks for a delicious recipe that I’ll keep making for years to come. 🙂

  112. Aubri says:

    I doubled these today and used a bag of chocolate chips and a bag of Valentine’s M&M’s! They are really good, and very cute too! I love the texture! Good thing I made them to share or else I would be in big trouble!

  113. […] I was looking on the Internet last week trying to find ways to use up some of my leftover M&Ms from Christmas baking and came across this recipe. I decided to give it a try and I am so glad I did. It’s a delicious, chewy blondie-type recipe with M&Ms spread over the top. As recipes go, this one is pretty easy and it looks lovely too! If you’re an M&M lover you will love digging your teeth into one of these amazing cookie bars. I am grateful to Christine at Fantastic Family Favorites for posting this exceptional recipe. Her source was Mel’s Kitchen Cafe. […]

  114. […] I was looking on the Internet last week trying to find ways to use up some of my leftover M&Ms from Christmas baking and came across this recipe. I decided to give it a try and I am so glad I did. It’s a delicious, chewy blondie-type recipe with M&Ms spread over the top. As recipes go, this one is pretty easy and it looks lovely too! If you’re an M&M lover you will love digging your teeth into one of these amazing cookie bars. I am grateful to Christine at Fantastic Family Favorites for posting this exceptional recipe. Her source was Mel’s Kitchen Cafe. […]

    • Holly says:

      Great idea to use M&M’s! Did you stir the M&M’s into the batter or just sprinkle on top before baking? I’ve seen M&M cookie bars that look like the M&M’s have melted inside and color ran inside the cookie. I don’t want that to happen. Thank you!

      • Mel says:

        If I use M&M’s sometimes I put half in the batter and press the other half on top (they will crack during baking, usually, on top so if you don’t want that to happen you can press them into the top right after they come out of the oven).

  115. Kathy says:

    These look divine. I need to make a 12×18 pan full of these for my son’s musical rehearsal buffet. If I double the recipe do you know how long I should bake them? Any advice would be greatly appreciated!

    • Mel says:

      Hi Kathy – I’ve doubled these before and you should probably cut about 5 minutes off the baking time. Check them early because these definitely shouldn’t be overbaked.

      • Cheryl says:

        Is the baking time doubled if I make a double batch?

        • Mel says:

          Actually when I double them and put the dough in a large, rimmed baking sheet, I usually take them out a couple minutes before the baking time in the recipe. The larger surface area bakes faster in my experience.

  116. Kathy says:

    Thank you – I will keep a close eye on these….there will be very hungry actors and actresses and I would hate to disappoint 🙂

  117. Aubri says:

    I can’t stop making these! They are so easy and so good! We’ve tried M&M’s and semi sweet chips (for valentines day!) and white chocolate chips plus butterscotch chips, and I’m thinking that I need a new variation today. Thanks for a great, easy recipe. You’re always my go-to food blog! 🙂

  118. Kathy says:

    Just tried these last night. They are delicious! I added M & M’s for some extra fun and cut them in big squares and served them with a scoop of vanilla ice cream on top. Yum!

  119. k says:

    I only had a stick and a half of butter and needed a dessert for a family potluck today that would go a long way, be awesome, and use only things I had on hand. These were outstanding! They were just right at 28 minutes. Super good and awesomely easy! I’m so happy/sad I know how to make them…these are gonna spell trouble for me in moments of weakness! 😀

  120. Stacy says:

    These are so wonderful. This is probably the fourth time I’ve made these. This time, I’ve chopped up the chocolate Easter bunnies in lieu of chips 🙂

  121. Beth says:

    I made these a while ago and liked them, but recently I have been loving them. I think I’ve made them 5 times in the last month. Anytime we are asked to bring a treat to something, I can whip these up in way less time than it takes to make most cookie recipes. I often double the recipe and bake it in one big jelly-roll style pan lined with parchment; they are perfect after 26 minutes and with just a little less than 4 cups of milk and semi-sweet chocolate chips. ~50 squares of deliciousness ready in a little over a half hour? Does it get any better?

  122. Barbi says:

    I made these last night. I doubled the recipe and cooked it in a 12×18 rimmed baking sheet for about the same baking time. They were delicious!

  123. Katherine says:

    These are amazing! Made them today…kids are working their way through them. Just needed a little extra time, since I’m at a higher altitude. Thank you!!

  124. carolg says:

    i’m just finding this recipe. sounds good and i am wondering if you all decided on a “best time” to bake them so they won’t be gooey, but not dry either.


  125. mywholedecision says:

    Best choc. chip bar cookie recipe hands down. Instead of 2 cups, I reduce the chocolate chips to 1 or 1 1/4 cup and there are plenty.

  126. Katie P says:

    I was committed to making these and realized I only had 1 stick of butter. I made a few unsuccessful calls to some neighbors and had to get creative. I used the 1 stick of butter and 1/2 cup of unsweetened applesauce. I definitely had to bake longer, but there were just as good as we remember!

  127. Kristy says:

    How many umpteen years have I made the Toll House recipe as my standby cookie… These are definitely the new go-to!!!

  128. Thurli says:

    These are the exact cookies my Mom always made us as kids. That was in the ’50’s so you know they must be great! My grandchildren make them now. I love that kind of family history.

  129. Sonja says:

    Okay… It took literally ALL of my willpower to put the dough in the oven — it was so good!! I’m glad I did, though. I have never really thought of chocolate chip cookie bars as Blondie’s before, and I think that is a long-running mistake. I LOVE that the tops of these bars flake like chocolate brownies. I LOVE their texture and flavor. I don’t think I can bring myself to completely replace my chocolate chip cookie recipe, but I am DEFINITELY bookmarking this for the next time I specifically want bars. SO good!!

  130. Amy says:

    I messed around and put 2 whole eggs. Will that mess up the recipe? I sure hope not. 🙁

  131. Nikeva says:

    Oh no Amy…how did your batch come out with two eggs? I just baked these….they are literally cooling right now. I can’t wait to taste them! They look phenomenal.

  132. Nikeva says:

    I love these. They are so delicious! I was able to get 25 bars out of my batch. I gave a few to my neighbor. These are so easy!! Better than chocolate chip cookies.

  133. Laurie Reed says:

    Dear Mel,
    I was wondering if you use 2 1/8 cups or 10 1/2 oz of flour. I can’t remember which one I did the first time I made these (which turned out great, by the way). Do you know which measurement is correct?

    • Mel says:

      Hi Laurie – both measurements are actually correct, it just depends on if you have a scale to weigh the ingredients or if you are going to use a cup measure. I have a scale so I always weigh out the 10 1/2 ounces of flour.

  134. Angie Pannell says:

    Thanks for the recipe! I love the ease of it. I am baking for my family (big one) for Christmas and was looking for a good recipe.

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  137. Jess Myers says:

    Melanie, It’s time that I thank you for this lifesaving (ok that is semi dramatic but it gets the point across 🙂 recipe! This was the first recipe I tried upon discovering your blog. Not only has this here blog been amazing for my menu planning, but it’s helped pull me through some recent late night nursing sessions 🙂 As I said lifesaving recipe, I have used it to whip up for spontaneous play dates, the sweet treat in a meal I recently delivered to a friend in need, the occasional potluck, and when I just HAVE to have something sweet. I always have ingredients on hand and I’ve tried different mix-ins too. (chocolate chips is the best tho). Thank, thank you, thank you!!!

    • lori kontz says:

      Hi Jess!
      I was just looking thru the comments of this recipe to see if I could pick up any “tips” and saw your name. It just struck me as funny because I’m making cookies to ship to my son in California for his birthday and his name just happens to be Jesse Meyers!

  138. Alli says:

    Do you use salted or unsalted butter in this recipe?

  139. Helen says:

    I’m going to admit to you Mel…. I’m making these ( or the oatmeal version) doubled batch for the 4th time in 10 days… Ok 9 people live at my house … Nearly half of them are teens/Tweens … We love them … Great solution to cookies on these wintery days 🙂

  140. Helen says:

    P.S. … Also on our second batch of the cinnamon sugar breadsticks … Since yesterday 🙂 Love treats & that you help make them possible … In my defense, I do have the have the Ham, sweet potato, and white bean soup cooking in the crockpot … Trying to maintain some balance 🙂

  141. AngieT says:

    Hey mel, I was wondering how the bars would turn out if I added a bit of milk(not too much though)- they always seem kind of dry,so I keep adding butter, but I was wondering about milk instead as its healthier…will they still be chewy?

    • Mel says:

      Angie – Instead of adding milk, I’d start by adding a few tablespoons less flour to see if that helps the dryness – otherwise, I don’t see that a few tablespoons of milk would cause a major problem.

  142. Tara says:

    I was searching for a good chocolate chip cookie bar, and was so excited when one of my favorite food bloggers was in the top three of the search results! These were delicious, as is pretty much always the case with everything you post. We were short on chocolate chips so we sprinkled some coconut on top as well and they were delightful. Thanks for sharing!

  143. Cara says:

    This is a great recipe! Easy, quick, they cut perfectly, and taste delish! It’s my go-to for cookie bars. Thanks for posting it!

  144. Made these over the weekend and they are fantastic. A chewy chocolate chip cookie without the work. Thanks for sharing!

  145. Emily says:

    Really good and easy! I am saving this recipe.

  146. Cyndi says:

    Is there a reason you are using foil instead of parchment to line the pan?? Planning to make these this afternoon 🙂

    • cyndi says:

      okay, these are absolutely delicious and dangerously fast and easy to whip up…i was feeling rebelious (and lazy?) and decided not to line the pan…baked them in a disposable foil pan, didn’t even grease it (have i mentioned i’m rebellious??) and they came out perfect…the bars came out of the pan with ease, no sticking at all…thanks for an awesome recipe, Mel =)

    • Mel says:

      Cyndi – Sorry for the late response. I am glad they turned out well for you! As for your question, it is mostly just personal preference since foil presses into the corners of the baking pan easier than parchment but either could be used.

  147. Elaine says:

    These are fabulous! I have made them several times, and they are consistently perfect. Always have rave reviews. Today, I made a batch as well as another batch to suit my friend’s daughter who has a dairy allergy. I swapped out the butter for oil, and used raisins instead of the chocolate chips. Even though the texture changed a bit, they were equally delicious. Might be worth a try for anyone else with a food allergy.
    Thank you for all your yummy recipes. I consistently come to your website to see what’s for dinner! Always easy, and always yummy! Thank you!!

  148. annie says:

    Hi. How do I get the top of the cookie bars to brown? I baked at the listed time and temp and they didn’t look cooked at all, even though they were. I would like to have that appealing golden brown look on the tops of the bars. Is that achievable with this recipe without compromising the chewiness/texture of the bars? Thank you!

    • Mel says:

      The top of the cookies actually should not be overly brown. The edges might be a bit golden but if the top is overly brown it means they are overbaked and might be dry.

  149. Mary-Anne says:

    These are delicious! Do you think they would freeze well?

  150. Kathy says:

    I am a chocolate chip cookie monster. I am also lazy. This recipe meets my needs perfectly. I have made these 4 times since I discovered the recipe on pinterest. It is perfect for when you are making a meal for someone and need a dessert. Have a batch in the oven now. Thank you for sharing this.

  151. maxie says:

    Oh my! These are so good we couldn’t stop eating them.
    I used a 12-oz bag of chocolate chips (~1-2/3 cups) plus a cup of walnuts. It made it difficult to spread in the pan, but oh so good. Thanks for this.

  152. tmiller says:

    Made exactly as directed and they turned out perfectly! So soft and chewy and delicious!

  153. Jane says:

    Why does the recipe say 2 1/8 c flour and then you have (10 1/2 ounces ) . It doesn’t match .

    • Mel says:

      The recipe assumes 5 ounces for each cup of flour (which is the standard I use for all my recipes that include a weight for flour) so the 2 1/8 cup would be right around 10.5 – 10.6 ounces.

  154. Tkinberg says:

    I used 50/50 milk chocolate and dark chocolate. The blondies were chewy and yummy. Will definitely make again!

  155. Christy says:

    These are my absolute favorite go to bars. They are thick and chewy and delicious!! And I always have everything I need on hand in my kitchen. Thank you for yet one more of my favorites!

  156. Judy Kaye says:

    Oh my! These are delicious and so easy. Thank you so much for sharing.

  157. liz says:

    these are fab-u-lous!my kids and i were craving something chocolate chippy today, and these bars nailed it:)i just love how you add a little tweak here and there in your recipes that really make such a huge difference in the taste.the extra brown sugar and egg yolk in these,for instance.thanks for this recipe!

  158. Lori Ballard says:

    i just made these and they are absolutely delicious. Thank you for sharing the recipe. Would it be ok if I shared it on my blog next time I make them? I will include the link to your site and give you all the credit. These are just to scrumptious not to share.

  159. Ronnie says:

    I’ve been looking for a recipe to make a giant chocolate chip cookie – the size of a 12-inch pizza pan – to decorate for a birthday. The “Mrs. So-and-So” version in the mall goes for about $40 and that’s just crazy. I tried a few recipes, but while they tasted good, they were flat/thin. I want the cookie-cake thick and substantial. Could I bake this in a 12-inch round pan? Should I double the recipe? Any changes on the temp or baking time? Thanks

    • Mel says:

      I’ve never baked this recipe in a 12-inch pan but I think you might need more batter so consider halving the recipe again or doubling. Good luck!

      • Ronnie says:

        Thanks for the quick reply. I will double the recipe and make regular cookies if there is any extra batter (not a problem with that!). I’ll hope for the best and let you know how it goes. Fingers crossed.

  160. Shauna says:

    Oh my goodness! Yum, Yum and Yum. No better bar cookies. I’ll cut back on the chips next time – maybe just a cup. My husband will protest but they’re a little too rich for me.

  161. Nikeva says:

    Just pulled this recipe up again. Whipped it up just now in less than 20 minutes. I will serve them to my Girls On The Run team during our team party his afternoon. I love this recipe because I typically have all of the ingredients on hand. It’s a true hit with everyone! Thanks so much Mel .

  162. Sana says:

    I made these tonight, and they were amazing! Could not find a better recipe than this. But I did have to bake the bars for 16 minutes more, to actually cook it? Is there any reason why that may have happened?

  163. Ana says:

    Just made these! Love this. It was a big hit with kids who are picky eaters.

  164. Laura Culbertson says:

    These are definitely a go-to in my house ! I follow the recipe almost to a T – I usually microwave my butter on auto defrost so it’s usually partially melted and partially solid (but slightly warmer than room temperature). They are so quick and easy to make!

    I do have one question for Mel – Do you happen to have a version for these bars in which the base is a chocolate cookie? I think my husband might die of happiness if he could have double chocolate cookie bars 🙂

    • Mel says:

      No, not yet but you have my brain working now – I think I might try that this afternoon!

      • Laura Culbertson says:

        YAY! Please let me know what you come up with!!! I’ve also thought about a chocolate version and maybe putting a few dabs of chocolate and/or caramel in it. (( drool ))

  165. Meggan says:

    My sister and I made these- they are absolutely amazing and so easy to make!

  166. Nancy says:

    I made these with two small additions….coconut and sprinkled pecans on top. YUM!!!

  167. Becky says:

    Hi ladies, I have made these cookie bars 5 times now and only once have I gotten them to turn out. I follow the recipe and cook time to a t but no luck. When I take them out they aren’t done at all and/or seem like cookies with too much butter (greasy and thin etc). Please help I really want to make these work.

  168. Kristy Guillotte says:

    My son hates cake so every year for his birthday i make him chocolate chip cookies. This year I made this recipe followed it exactly and baked it in my large round spring form pan. He said it was the best birthday cookie ever. Everyone loved it and ate it all. I am now making another one one week later.

  169. DiamondD says:

    EVERYBODY got the best this or that. I was sure this was going to fall into that same category. Whew, I was wrong. These bars, lawd, these bars are fantastic! I am very picky and it is hard to please me and these bars, they did it. I did not completely melt butter (used half mardrine and half butter) I let it them get very close to melting where it was easy to stir with a spoon. I did everything else as stated. I will make these again and again. Thank you so much for posting.

  170. Lisa. Morfan says:

    OMG!! I tried this recipe and added Nutella and caramel sauce to the batter. Then I put big chocolate chips, heath chips and mini marshmallows in the batter and baked it for 20 minutes. It was the biggest hit ever!!!!!!

  171. Nicole says:

    Did anyone else find these greasy? They are delicious, but the bottom is extremely greasy, as if they are oozing butter, to the point where they left marks on my cutting board. Would it be possible to cut back on the butter?

    • Mel says:

      You could certainly try cutting back on butter, Nicole, but I wonder if it might be another issue? I’m not sure what…but I’ve made these dozens and dozens of times and they are never greasy to the point you are describing. What brand of butter did you use out of curiosity?

  172. Amanda Alldredge says:

    have you ever made a big batch of these in a half-size cookie sheet? would you double the recipe?

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