Thursday, December 30, 2010

Cookie Cake Bars

I'm so happy to be sharing this recipe with you today.  I finally had the energy to bake again yesterday evening.  This was after three days of being sick.  I mean really sick - with fever, chills, body aches and more.  Everyone in my house is currently sick but two of us are all finally on the mend now. 

Therefore I'm thrilled to be sharing an actual, real recipe here.  After all, I thought I'd have to start creating dishes like "Snotty Enchiladas" or "Fried Phlegm with a side of bacon and more phlegm."  Sounds yummy, right? So thankfully, for all of us, I have a yummy pick-me-up, make me feel better again dessert to share. 

These cookie cake bars can be made with any type of chocolate chips you have on hand.  I had white chocolate in my pantry so that is what I used.  You could also try dark chocolate chips, peanut butter chips, m&m's, and any other variety that will wet your whistle.  I used white wheat flour for extra grains to make it even better.  The consistency reminds me of a cookie cake you'd order for a birthday party.  Now you can make your own and save yourself the hefty cost!  I cut mine into squares to help with portion control!  Enjoy!

Cookie Cake Bars
(Makes 24 bars)

Adapted from Taste of Home

1 stick (1/2 cup) of light butter
1 and 1/2 cups of brown sugar
2 eggs
1/2 tbsp of vanilla extract
1 and 1/2 cups of organic, unbleached flour (I use the King Arthur 100% White Wheat brand)
3/4 tsp of baking powder
1/2 tsp of salt
2 cups of chocolate chips - any type that you like best or have on hand!

Preheat your oven to 350 degrees.  Generously grease a 13x9 inch baking pan with cooking spray.  In a large size bowl, melt the butter in the microwave.  Then add the brown sugar, eggs and vanilla extract to the butter.  Mix well until all sugar is dissolved.  In a different medium size bowl, combine the flour, baking powder and salt.  Pour the flour mixture into the butter-sugar liquid.  Stir until completely combined. Make sure there are no dry spots. Fold in your chocolate chips.  Spread the cookie batter across the 13x9 inch baking pan. 

Don't worry if the batter looks a little thin, like it might not cover the whole pan.  It will rise! 

Bake for 20 minutes at 350 degrees.  The edges will be slightly brown and a knife should be inserted cleanly into the mix.  Remove from the oven.  Let cookie cake cool for about fifteen minutes before cutting. 

Cut into squares.  I cut mine into 24 bars.  Have some as your after-dinner treat, a mid-day snack or even as your breakfast like I just did a few minutes ago!  :-)

What's your favorite type of cookie?  What's your favorite type of cake to make or eat?


  1. I love Snickerdoodles and Sugar Cookies are a close second. I love making Banana Cake, or Texas Sheath Cake--MMMMM!!!

    Thanks for this recipe--gonna try it out.

  2. These look yummy and I always need a new bar recipe. I may even try them tomorrow.

    Happy New Year!


  3. These look so good...I am going to have to try these sometime this thing about this recipe? I think I have all the ingredients!