Gingerbread Chocolate Chip Cookie Bars

October 14, 2024 by Cook Best Recipes, Updated October 14, 2024

Indulge in these gooey and chewy cookie bars with a delicious gingerbread base, topped with melty chocolate chip cookie dough!

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 24 bars

Ingredients

• 1 3/4 cups (225g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (170g) unsalted butter, melted and cooled
• 1/2 cup (100g) dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup dark chocolate chips
• 2 cups (260g) all-purpose flour (for gingerbread blondie)
• 1 tsp salt (for gingerbread blondie)
• 2 tsp ground cinnamon (for gingerbread blondie)
• 1 1/2 tsp ground ginger (for gingerbread blondie)
• 1/4 tsp ground nutmeg (for gingerbread blondie)
• 1 cup (220g) unsalted butter, room temperature (for gingerbread blondie)
• 1 cup (200g) dark brown sugar, packed (for gingerbread blondie)
• 1/2 cup (170g) unsulphured molasses (for gingerbread blondie)
• 1 large egg (for gingerbread blondie)
• 1 tsp vanilla extract (for gingerbread blondie)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking dish with parchment paper.
2. In a bowl, whisk together 1 3/4 cups flour, baking powder, and salt; set aside.
3. In a mixing bowl, combine melted butter, dark brown sugar, and granulated sugar. Mix until well combined.
4. Add the egg and vanilla extract; mix until smooth. Fold in the dry ingredients and chocolate chips.
5. For the gingerbread blondie, in a separate bowl, combine 2 cups flour, salt, cinnamon, ginger, and nutmeg; set aside.
6. In the mixing bowl, cream together room temperature butter, dark brown sugar, and molasses. Mix in the egg and vanilla extract.
7. Combine the dry ingredients with the wet ingredients. Mix until a thick, sticky batter forms.
8. Spread the gingerbread batter evenly in the prepared baking pan. Dollop the chocolate chip cookie dough on top, leaving gaps to expose the gingerbread base.
9. Gently press the cookie dough down. If desired, sprinkle extra chocolate chips on top.
10. Bake for 25 minutes. If adding mini gingerbread cookies, remove from oven, press cookies into the surface, and bake an additional 5-10 minutes.
11. Allow the bars to cool at room temperature for 20 minutes, then refrigerate for 1 hour.
12. Once chilled, slice into bars and enjoy!

Nutrition Information

(Nutrition information not available)

Helpful Tips

• Use dark brown sugar for a rich and chewy texture.
• For a smaller batch, consider halving the recipe and using an 8x8 inch pan.