Pioneer Woman Lazy Chocolate Chip Cookie Bars

This chewy, gooey Pioneer Woman Lazy Chocolate Chip Cookie Bars is made with melted butter, brown sugar, and chocolate chips and ready in 35 minutes. Slicing into the warm pan reveals thick centers with melted chocolate pulling apart in every square. I bake these whenever I need a quick dessert without the hassle of chilling dough.

Why This Classic Works

Skipping the stand mixer entirely makes this recipe incredibly fast to pull together. I used to spend extra time creaming softened butter, but using melted butter creates a denser, chewier texture that I actually prefer.

Pressing the dough into a single pan eliminates the tedious process of rolling individual cookie balls. It bakes evenly and yields perfectly thick squares every single time without watching the oven closely.

Pioneer Woman Lazy Chocolate Chip Cookie Bars Ingredients

• 1 cup (2 sticks) unsalted butter, melted and cooled slightly
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups semi-sweet chocolate chips

How To Make Pioneer Woman Lazy Chocolate Chip Cookie Bars

1. Prep the pan: Preheat your oven to 350°F and line a 9×13-inch baking dish with parchment paper.
2. Mix the wet ingredients: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
3. Add the dry ingredients: Stir in the all-purpose flour, baking soda, and kosher salt using a wooden spoon until just mixed.
4. Fold in chocolate: Gently fold in the semi-sweet chocolate chips, making sure they are evenly distributed throughout the dough.
5. Bake the bars: Press the dough evenly into the prepared pan and bake for 20 to 25 minutes until the edges are golden brown. Let cool completely before slicing.

Recipe Tips

• Let the butter cool: Using piping hot melted butter will scramble the eggs and make the dough greasy.
• Do not overmix: Stirring the flour just until the white streaks disappear keeps the bars tender instead of tough.
• Line the pan: Leaving a parchment paper overhang makes it incredibly easy to lift the entire block out for clean slicing.

What To Serve With Chocolate Chip Cookie Bars

Serve these warm squares with a large scoop of vanilla bean ice cream on top. They also pair wonderfully with a cold glass of whole milk or a hot cup of black coffee for an afternoon treat.

How To Store

Keep the sliced bars in an airtight container at room temperature for up to 4 days. You can also freeze wrapped squares in a freezer-safe bag for up to 3 months. Thaw at room temperature before eating.

FAQs

Can I use dark chocolate chips?

Yes, dark chocolate chips work perfectly and help balance the sweetness of the brown sugar dough. You can also use chocolate chunks for larger pockets of melting chocolate.

Why did my cookie bars sink in the middle?

Sinking usually happens if the bars are underbaked or if the baking soda is expired. Make sure the edges are visibly golden and a toothpick inserted comes out mostly clean.

Can I halve this recipe?

You can easily cut the ingredients in half and bake the dough in an 8×8-inch square pan. Just check for doneness around the 18-minute mark.

Nutrition

• Calories: 210 kcal
• Total Fat: 11 g
• Saturated Fat: 7 g
• Cholesterol: 35 mg
• Sodium: 150 mg
• Total Carbohydrate: 27 g
• Protein: 2 g

Try More Recipes:

• Pioneer Woman Chocolate Fridge Roll
• Pioneer Woman Gingerbread Truffles
• Pioneer Woman Atlantic Beach Pie