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Chocolate Chip Cookie Blondies bake up perfectly sweet and chewy each time with crisp, buttery edges and a soft-baked center. Tastes even better than your favorite chocolate chip cookie but in blondie bar form.
For more blondie bar recipes be sure and try Oreo Cookies & Cream Blondies and Strawberry Lemon Blondies.
The Best Chocolate Chip Cookie Blondies Recipe
These blondie bars bake up in one pan and they seriously turn out perfectly chewy, sweet, soft-baked, and completely delicious each time.
If you love chocolate chip cookies then this easy blondie bar recipe needs to be made in your kitchen ❤︎
Blondie bars are essentially just like a brownie but without the chocolate or cocoa powder. Instead, it’s a vanilla and brown sugar based cookie bar.
Because blondies traditionally only use brown sugar they turn out more chewy, with crisp edges, and that beautiful golden color than traditional cookie bars that use both sugar and brown sugar.
Simple Baking Ingredients Needed
- All-Purpose Flour : I use unbleached all-purpose flour.
- Salt : Sea salt is a really good salt for baking, that’s what I use in this recipe.
- Baking Soda
- Butter : It’s best to use salted butter, especially in baking recipes, to help balance the sweet flavors going on. The butter does get melted and cooled slightly before adding it into the mixing bowl. Tips for that are in the recipe card below.
- Light Brown Sugar
- Large Eggs
- Vanilla Extract
- Semi-Sweet Miniature Chocolate Chips : Of course, regular sized chocolate chips can be used, but the minis are the best because they’re smaller in size which means that they disperse in the blondies more evenly – so every bite has small melted chocolate pockets.
How To Make Chocolate Chip Cookie Blondie Bars (Printable Recipe Card)
Preheat the oven to 350 degrees F. Spray a 9×13 baking pan with cooking spray and then lay parchment paper in it. I use a pre-cut parchment paper sheet and it fits perfectly inside a 9×13 pan, I lay it vertically across the top to bottom of the pan. You could also just spray the pan and not use parchment paper.
In a small mixing bowl, whisk together the all-purpose flour, salt, and baking soda. Set aside for now.
In a large mixing bowl, using an electric mixer or stand mixer, beat the melted butter and light brown sugar until blended well together, it looks fluffy, and is lighter in color; about 1-2 minutes.
Add in the eggs, one at a time, blending just until combined after each one. Add the vanilla extract in with the last egg.
Add the dry ingredients (set aside from earlier) into the wet ingredients and beat on low speed just until combined and no flour pockets remain in the dough.
Mix in the mini chocolate chips just until combined.
Dump the dough into the prepared baking pan and spread it out evenly.
Bake for 22-26 minutes or until the edges are lightly golden brown, the center is lighter in color but does not look like wet/raw dough, and the top should look wrinkly.
Remove from the oven and let the blondies cool completely, inside the warm baking pan, at room temperature for up to 1 hour.
Cut into squares and enjoy! Blondies are best served immediately and they can be eaten at room temperature or slightly warm (they will still need cooling time so the bars can set and come together).
How To Store Leftover Blondie Cookie Bars
- Room Temperature : Store blondies in an airtight container, at room temperature, for up to 3-4 days. This is how I prefer to keep leftovers.
- Refrigerator : For longer storage you can also refrigerate the cookie bars, in an airtight covered container, for up to 7 days. The bars do get firm if stored in the fridge, so I recommend warming it up in the microwave or letting it sit at room temperature for a bit.
- Freezer : Wrap each blondie bar in plastic wrap and then wrap again in aluminum foil. Place the wrapped bars inside a freezer-safe Ziplock bag and freeze for up to 2 months. Let the blondies thaw in the fridge overnight or leave it out at room temperature for awhile, or defrost and warm it up in the microwave. I love freezing them because then when you have a craving, you just pull one at a time out of the freezer as needed.
Pro Tips From The Kitchen
- When making cookie bar recipes, I find it easiest to line the pan with parchment paper. This way, once they’re cooled you simply lift out the cookie bars with the overhang of the parchment paper and then you can cut them nicely and cleanly. A tip I always share is to first spray the baking dish with cooking spray and then lay down the parchment paper; the spray helps the paper adhere better and stay in place.
- It’s important to allow the melted butter to cool slightly. Place the butter in the microwave for about 40-45 seconds; when the time is over, the butter will be half melted and half soft chunks, this is what you what, take a fork and continue stirring it until everything is melted and smooth. Doing it this way melts the butter without making it piping hot because you’re not melting it fully in the hot microwave.
- I much prefer these blondie bars with miniature chocolate chips. The chips are smaller in size, disperse among the batter more evenly, and I think they just look better. I definitely recommend using the miniature chips, but regular sized chocolate chips will work just fine if that’s what you have.
- Do not overbake these cookie bars! Remember that they will continue baking slightly, and firm up and set, while they are cooling in the warm pan. When you take them out of the oven. – the edges should be a light golden brown, the center still somewhat lighter in color, and the tops of the bars should look wrinkly. If needed, use a toothpick to ensure that the center is baked; you should not see wet batter on it, but rather maybe some crumbs.
More Family Favorite Chocolate Chip Recipes
- Chocolate Chip Brownies
- Chocolate Chip Cookie Muffins
- Oatmeal Chocolate Chip Bread
- Chocolate Chip Cookie Pizza
- Chocolate Chip Cookie Dough Lush
- Chocolate Chip Cookie Skillet (Pizookie Recipe)
- 5-Ingredient Chocolate Chip Cookie Dough Bark Recipe
- Easy Chocolate Chip Cookie Dough Dip Recipe
Chocolate Chip Cookie Blondie Bars
Ingredients
- 2 cups + 2 tablespoons all-purpose flour (see notes)
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 cup (2 sticks) salted butter melted & slightly cooled
- 1½ cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1¼ cups miniature semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Spray a 9×13 baking pan with cooking spray and then lay parchment paper in it.*I use a pre-cut parchment paper sheet and it fits perfectly inside a 9×13 pan, I lay it vertically across the top to bottom of the pan. You could also just spray the pan and not use parchment paper.
- In a small mixing bowl, whisk together the all-purpose flour, salt, and baking soda. Set aside for now.2 cups + 2 tablespoons all-purpose flour, ½ teaspoon sea salt, ½ teaspoon baking soda
- In a large mixing bowl, using an electric mixer or stand mixer, beat the melted butter and light brown sugar until it is blended well together, it looks fluffy, and is lighter in color; about 1-2 minutes.1 cup (2 sticks) salted butter, 1½ cups packed light brown sugar
- Add in the eggs, one at a time, blending just until combined after each one. Add the vanilla extract in with the last egg.2 large eggs, 1 tablespoon vanilla extract
- Add the dry ingredients (set aside from earlier) into the wet ingredients and beat on low speed just until combined and no flour pockets remain in the dough.
- Mix in the mini chocolate chips just until combined.1¼ cups miniature semi-sweet chocolate chips
- Dump the dough into the prepared baking pan and spread it out evenly.*If wanted, sprinkle some additional mini chocolate chips over top.
- Bake for 22-26 minutes or until the edges are lightly golden brown, the center is lighter in color but does not look like wet/raw dough, and the top should look wrinkly.
- Remove from the oven and let the blondies cool completely, inside the warm baking pan, at room temperature for up to 1 hour.
- Cut into squares and enjoy! Blondies are best served immediately and they can be eaten at room temperature or slightly warm (they will still need cooling time so the bars can set and come together).
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
These look so yummy! Thanks for making them in honor of my birthday ?We will have to make them!
Yes! Make them. My kids are already requesting another batch….. 🙂
It is absolutely a must-try for everyone. It is so good, chewy and soft. My entire family loved it and kept on bugging me to make another batch. Thank you for sharing this recipe. It just made family time more fun while enjoying these blondie bars.
These were incredible!!!!
Thanks Angela 🙂 Happy to hear you loved these!
Not sure why, but mine came out cakey and dry 🙁
The only thing I changed was substituting margarine instead of butter so that it would be dairy-free.
Definitely didn’t come out like any of the other reviews!
Using margarine instead of butter is a huge change! The reason they did not come out well is because you used Margarine. Margarine does not work in this recipe which is why the recipe calls for butter. Sorry your version did not work out. Thanks for visiting.
I didnt used margarine and mine came out cakey and dry as well 😢
Sorry to hear that! Sounds like they might have been over baked. If you make them again always pull them out just before they look done because they will continue to bake as they sit.
I used butter, baked for 25 min
Came out cakey and dry
My fam love it though with ice cream
If they came out cakey and dry then it sounds like they were overbaked. My trick with bars is that you should never pull out a pan of bars from the oven that looks like they’re done. As they cool, they always cook more and come together. Sounds yummy with ice cream!
Quick question, do you use salted butter or unsalted butter? I know that can make a difference in baking. They look delicious and I’m wanting to try them this week! Thank you!
I always use salted butter for everything. I find that using unsalted butter does not provide a lot of flavor to baked goods. If you do use unsalted you usually need to add a bit more salt. Enjoy!
I saw a couple people had issue making these dairy free. I made these gluten and dairy free and wanted to share! I substituted the flour with Pillsbury gluten free flour and used a banana and 2 tbsp of earth balance dairy free butter in place of the butter. I also used the Enjoy Life chocolate chips. They do have a small hint of banana flavor but they turned out delicious! Thank you for the recipe!!
Made these tonight and they are awesome. Crispy outside with a soft buttery inside. Followed the recipe exactly and they are so easy to make. My new favorite cookie recipe. Thanks for sharing!
You described them perfectly! These are a favorite at my house too.
OMGosh these are by far the best cookie bar. This recipe has more butter than the others I’ve seen but it’s what makes them so good. I didn’t add the extra 2 tbsp of flour, added nuts and maybe because of the elevation of 5000′ I needed to cook them an extra 10 minutes. I love the crispy end pieces and soft centers. Thanks for sharing!
Can these be made with milk chocolate chips instead?
Yes, of course!
If I wanted to make these in a 13x18x1 pan would I have to double? Or how would I change the baking time? Thank you
Doubling it should work just fine. I would just use a cookie sheet (roughly 12″ x 18″). You could also just make the double recipe and then use 2 9×13 pans, and divide the dough between the two pans. If you use the larger cookie sheet, I would maybe set the timer for the recommended time and then check from there.
This was by far the easiest and best tasting recipe for blondies that I’ve ever made! Yummy! Thank you for sharing?
You’re so welcome! Thank you for making them and coming back to leave a comment.
Love this recipe! And if you keep them sealed they last quite a long time.
When you give the temperature you put your oven on it is a fanassisted one or not
I currently have a fan convection oven but for years prior I had a the conventional oven with the heat coils. Recipes will work in either one and the same temperature applies to both ovens. I’ve noticed that convection ovens (with the fan) heat at a higher temperature so things cook quicker. I just adjust it for whatever recipe I am making. Meaning, I set the cook time for the lowest time suggested and go from there. I have not noticed a big different between the two ovens.
My friend made these for an event and used a mixture of chocolate chips, butterscotch chips, and white chocolate chips which was delicious! QUESTION: Do you prefer using dark or light brown sugar in this recipe?
All those chips sound amazing! I always use light brown sugar for all recipes. I honestly don’t think I have ever even bought dark brown sugar.
Thank you! I’m typically a dark brown sugar girl which is why I usually check.
Will these freeze well? We are retired and we like to freeze some for later use.
Thank you.
Yes, I think these would freeze great!
I made these tonight following the recipe exactly and they turned out perfect! Will be making these more often!
Awesome! We love these 🙂
What type of salt did you use? Kosher or table salt or etc… thanks!
I always use the fine kosher salt not the larger flakes of kosher salt. Table salt will work just as well, I just prefer the taste of kosher salt in baked goods.
These had no taste what so ever.
Worst blondie recipe I have ever made.
Sorry to hear that. Blondies typically don’t have a taste to them! They are a brown sugar bar base type recipe. But still, I’ve never heard anyone say these had no taste. Thanks for leaving your feedback.
These are the best cookies/bars I have EVER made or eaten. Thank you so much!
These are the absolute best. They taste the closest to my actual chocolate chip cookie recipe than anything I’ve found on pinterest. Our house is gluten free, so I used gluten free all purpose flour and they turned out amazing!
Hi =)
Can I do this recipe in 2 cake pans, yo use it as a birthday cake?
Yes, I think that would work. I would use the smaller cake pans. I think they’re 7″ or so?
I made this with King Arthur measure for measure Gluten Free Flour and it came out great. Next I’m going to make it allergy free for my son and hope it goes the same way using neat egg egg replacer and country crock dairy free butter.
Perfect recipe! I made them tonight! These are so delicious! I couldn’t eat just one. Thank you for sharing this wonderful cookie bar recipe.
I don’t know how anyone can give this recipe below 5 star if you followed the directions. These came out PERFECT , moist and gooey.
These are pretty good, but it was too vanilla flavored. I’m not sure if the vanilla measurement was a typo, because it’s written as 1 tablespoon. I wish I used a teaspoon instead.
Great texture and taste amazing warm!
These were so easy to make and so delicious…thanks for the recipe!
So easy! I’ve made 3 batches in 2 weekends! My hubs even made a batch to take to work he loved them so much!
These tasted really good, but mine turned out pretty dark! I started with 20 min just to make sure I didn’t overcook them and they were already pretty dark by that point. I would recommend checking on them pretty often as they cook so you can get them out in the right amount of time. Thanks for the recipe!
I made these based on my preferences and what I had on hand. I mostly follow the recipe except I used dark brown sugar because I prefer it to light brown sugar, mexican vanilla instead of regular vanilla and I used two whole eggs and one egg yolk because I had medium eggs, not large eggs. I sprinkled with a little fleur-de-sel right when it came out of the oven too. They turned out absolutely delicious! Not sure exactly how long I cooked them for, I just started checking them at 18 minutes, they weren’t quite done so I just checked every couple minutes after that and I’m not sure what my total was in the end.
I love the photos you posted of the finished product but it would be super helpful to have some photos of the recipe in progress too, I really wasn’t sure what consistency the batter should be and seeing as how different methods for measuring flour can result in very different volumes, the pictures would help here! I ended up weighing out my flour instead of using measuring cups, I used 260 grams.
Is the brown sugar packed or not packed? Thank you
Hello! Make sure to pack your brown sugar whenever measuring, it ensures those pesky little air pockets get pushed out.
How do blondies differ from cookie bars? Is it only that blondies only use brown sugar while cookie bars are more likely to use both brown and white?
You’re correct. Bloodies have more of a butterscotch flavor because they only call for brown sugar.
Mine turned out really good 😊. Thank you 🙏🏻
We made these and they were amazing! So good, so hard to stop eating! Just wondering could I use the same recipe to make cookies? If so, would you change anything? We love the taste of these so thought they could also be great in cookie form:)
I have made these for my sons every week for over a month. One son said it’s almost too good. I use a 9 x 9” pan to give them some height. I also use vanilla paste, which gives it a deeper vanilla accent. These are the best blondies!! Thank you!
My mom found this recipe and it has since become a staple in both of our kitchens. Usually I double it and they come out perfect every time! Thank you so much!
Excellent, baked up well, easy to make..Crisp golden texture…lovely !
I’ve been making these cookies for an 4 years now and my grand children can’t seem to get enough.
Do you use light brown or dark brown sugar?
Thanks.
Faye
I always use light brown sugar. Dark brown sugar can be used if wanted, it just has a deeper molasses flavor and may turn the blondies a darker color.
Delicious! Nice to have a dessert recipe without white sugar.