17 Reliable Cookie Bar Recipes For Easy Baking

Want cookie bliss without scooping dozens of rounds? Cookie bars are your shortcut to soft, chewy, party-ready treats baked in one pan.

These reliable recipes deliver buttery edges, gooey centers, and flavors from classic chocolate chip to zesty coconut lime. Grab a 9 by 13, line it with parchment, and let’s make dessert easy.

1. Classic Chocolate Chip Cookie Bars

These are the bars you bake when you want guaranteed smiles. Buttery dough, plenty of chocolate chips, and a soft chewy middle make them an instant favorite.

Slightly underbake for that perfect bendy texture without losing structure.

Use a mix of chips for interesting pools of chocolate, and do not skip the parchment sling. Let them cool until warm, then slice with a sharp knife in confident strokes.

A pinch of flaky salt on top makes the flavors pop and balances sweetness.

2. Brown Butter Chocolate Chip Bars

Browned butter transforms these bars into something special. You will smell nutty toffee notes as the butter deepens in color and flavor.

The result is a bakery-level bar with caramel undertones and gooey chocolate throughout.

Chill the browned butter briefly so it does not melt the sugars completely. Whisk vigorously to create a shiny, cohesive batter.

Press into the pan, sprinkle with extra chips, and bake until just set around the edges. A short rest firms them up while keeping the centers plush.

3. Blondies (Vanilla Brown Sugar Bars)

Blondies are the caramel cousin of brownies, powered by brown sugar and vanilla. The texture lands between chewy and fudgy, with a glossy top that crackles when sliced.

Add chopped chocolate or toasted nuts for extra dimension and crunch.

Melted butter brings shine while keeping the batter wonderfully simple. Mix gently to avoid cakey results, then bake until the edges pull away slightly.

Serve warm with ice cream for maximum gooey goodness. They pack beautifully for potlucks and are easy to customize with mix-ins you already love.

4. Peanut Butter Cookie Bars

These bars are soft, rich, and satisfy every peanut butter craving. The dough stirs together in minutes and bakes into plush squares with a tender crumb.

Swirl in chocolate chips or press a few on top for extra decadence.

Choose a creamy peanut butter for the silkiest texture and steady binding. A touch of vanilla and brown sugar deepens the flavor.

Do not overbake, since peanut butter bars dry quickly. Cool before slicing to get clean edges, then stash leftovers for quick snacks and late-night treats.

5. Peanut Butter And Jelly Bars

Bring back lunchbox nostalgia with peanut butter and jelly baked into one pan. The base is tender and nutty, while ribbons of jam bake into shiny pockets of sweetness.

Strawberry, raspberry, or grape all work beautifully.

Reserve a little dough for dolloping on top, so the jam peeks through in glossy swirls. A light sprinkle of chopped peanuts adds crunch and contrast.

Cool fully to set the jam, then cut generous squares. They travel well, making them great for picnics, bake sales, and kid-approved snacks.

6. Oatmeal Chocolate Chip Bars

Hearty oats meet gooey chocolate in these chewy bars. The oats bring texture and a wholesome vibe without losing dessert energy.

Brown sugar and vanilla keep the flavor warm and comforting.

Use old-fashioned rolled oats for the best chew and structure. Let the batter rest a couple minutes to hydrate, then spread evenly.

Bake until the top is lightly golden and the center just set. Cool slightly before slicing to prevent crumbling.

These are excellent for lunchboxes and afternoon pick-me-ups when you want something satisfying and sweet.

7. Oatmeal Raisin Bars (Actually Good)

These oatmeal raisin bars win over skeptics. Warm cinnamon, brown sugar, and a hint of nutmeg wrap around plump raisins that truly taste like they belong.

The texture is chewy with tender edges and optional walnut crunch.

Soak raisins briefly in hot water or tea to make them juicy. Pat dry, then fold into the batter with oats.

Bake until fragrant and lightly bronzed. Let them cool before cutting for tidy squares.

You will get bakery-caliber results with pantry staples and a single bowl.

8. Snickerdoodle Cookie Bars

Everything beloved about snickerdoodles, but easier. The bars bake up thick and soft with that trademark tang from cream of tartar.

A cinnamon sugar blanket on top gives sparkle, crunch, and nostalgic bakery vibes.

Cream the butter and sugar well for a fluffy lift, then spread the batter into the pan. Generously shower with cinnamon sugar before baking.

Pull them when the center is just set for maximum tenderness. Cool, slice, and watch them vanish at any gathering, from weeknight dessert to holiday cookie exchanges.

9. Sugar Cookie Bars With Frosting

These bars are the party favorite for good reason. A thick, tender sugar cookie base gets topped with fluffy buttercream that spreads like a dream.

Add sprinkles for the full celebration vibe.

Chill the baked base briefly before frosting to keep the swirls crisp. Tint the frosting to match your theme or go classic vanilla.

Use an offset spatula for smooth edges, then score and slice for tidy squares. They hold up well on dessert tables and make a colorful, kid-approved centerpiece.

10. Funfetti Cookie Bars

Funfetti bars taste like instant birthday. The dough bakes into soft, chewy squares speckled with rainbow jimmies that stay bright.

A simple vanilla glaze or nothing at all works, because the sprinkles bring joy on their own.

Use classic jimmies, not nonpareils, to avoid color bleed. Fold them gently into the dough right before baking.

Do not overbake or you will lose the plush texture. Slice once cool for clean confetti cross-sections.

These are ideal for classrooms, offices, or whenever a low-effort celebration is needed.

11. M&M Cookie Bars

These bars disappear fast thanks to crunchy candy shells and a chewy cookie base. Press extra M&Ms on top for that bakery-window look.

The contrast of crisp and gooey satisfies every texture craving.

Reserve a handful of candies to add halfway through baking so colors stay vibrant. Slightly underbake for a soft middle that firms as it cools.

A touch of cornstarch keeps the crumb tender. Cut generous squares and serve with cold milk for peak nostalgia.

12. Double Chocolate Cookie Bars

Chocolate lovers, this one is for you. A cocoa-enriched base bakes fudgy and intense, while chocolate chips melt into glossy pockets.

The bars slice clean and taste like brownie cousins with a cookie soul.

Bloom the cocoa with a splash of hot coffee or water to deepen flavor. Do not overmix once the flour goes in to keep them tender.

Sprinkle with flaky salt for contrast, then cool before cutting. Serve slightly warm for melty perfection and big chocolate payoff.

13. S’mores Cookie Bars

All the joy of s’mores without the campfire. A buttery graham base supports pools of chocolate and toasted marshmallows that go sticky and golden.

It is delightfully messy in the best possible way.

Par-bake the crust so it holds, then layer chocolate and dollops of cookie dough. Add marshmallows near the end so they toast without burning.

Let the pan cool for cleaner slices, or dive in warm if you love gooey chaos. Either way, instant crowd-pleaser.

14. Salted Caramel Chocolate Chip Bars

Sweet meets salty in these caramel-kissed bars. Swirls of soft caramel lace through a classic chocolate chip base, then flaky salt lands the perfect finishing note.

Every bite hits buttery, fudgy, and toffee-rich.

Use soft caramels melted with cream or a thick sauce that will not bake away. Dollop and swirl gently to create ribbons without overmixing.

Bake until edges are set and centers slightly jiggly. Cool completely to keep the caramel plush, then slice with a hot knife.

15. Cookie Dough Cheesecake Bars (No-Bake Or Baked)

These bars deliver big special-occasion energy with minimal fuss. A cookie crust anchors a creamy cheesecake layer, finished with safe-to-eat cookie dough pieces.

Choose no-bake for speed or baked for classic tang and structure.

Stir heat-treated flour into your cookie dough and use pasteurized eggs or none. For no-bake, chill until set and slice with a hot knife.

For baked, cool fully before cutting to keep layers pristine. Each bite blends buttery crumbs, velvety tang, and nostalgic cookie goodness.