Lazy Chocolate Chip Cookie Bars are the perfect answer when I’m craving fresh-baked cookies but don’t feel like scooping dough or dirtying a bunch of dishes. These bars are soft, chewy, golden on the edges, and filled with gooey chocolate chips—all baked in one pan with minimal effort. It’s the kind of easy dessert I turn to again and again.
Why You’ll Love This Recipe
I love this recipe because it’s quick, simple, and incredibly satisfying. No electric mixer, no chilling the dough, and no individual cookies to shape—just stir, spread, and bake. The bars come out thick, buttery, and loaded with melty chocolate chips. They’re great for potlucks, casual desserts, or when I just want something sweet with zero fuss.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking soda
salt
unsalted butter, melted
brown sugar
granulated sugar
egg
vanilla extract
semi-sweet chocolate chips
optional: chopped nuts, flaky sea salt for topping
directions
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I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
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In a medium bowl, I whisk together the flour, baking soda, and salt.
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In another bowl, I mix the melted butter, brown sugar, and granulated sugar until smooth. I add the egg and vanilla and stir until well combined.
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I add the dry ingredients to the wet mixture and stir just until combined. Then I fold in most of the chocolate chips, reserving a few for the top.
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I spread the dough evenly in the prepared pan and sprinkle the remaining chocolate chips on top.
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I bake for 20–25 minutes, or until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
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I let them cool in the pan before slicing into bars.
Servings and timing
This recipe makes about 9–12 cookie bars. Prep time is 10 minutes, and bake time is 20–25 minutes—ready to enjoy in under 40 minutes.
Variations
Sometimes I use white chocolate chips, peanut butter chips, or a mix of all three. I’ve added shredded coconut, mini marshmallows, or swirled in a spoonful of Nutella for a twist. When I want a little extra crunch, I toss in chopped pecans or walnuts.
storage/reheating
I store the bars in an airtight container at room temperature for up to 4 days. They stay soft and chewy. If I want to reheat them, I warm individual bars in the microwave for 10–15 seconds to get that fresh-from-the-oven gooey texture.
FAQs
Can I double the recipe?
Yes, I double it and bake in a 9×13-inch pan. The bake time may increase slightly—usually 25–30 minutes.
Can I use salted butter?
Yes, I’ve used salted butter and just reduce the added salt in the recipe by half.
Can I make these gluten-free?
I’ve used a 1:1 gluten-free flour blend and they turn out great—just as chewy and delicious.
Do I need to chill the dough?
Nope! That’s one of my favorite things about this recipe—it’s truly lazy and still delivers great texture.
What makes these different from regular cookies?
They’re softer and thicker like blondies, but with all the chocolate chip cookie flavor. Plus, no scooping or batches to rotate in the oven.
Conclusion
Lazy Chocolate Chip Cookie Bars are my go-to dessert when I want homemade cookies without all the work. They’re buttery, chocolatey, and beyond easy to make. Whether I serve them warm with ice cream or pack them for a picnic, these bars always disappear fast—and I never mind making them again.
Print
Lazy Chocolate Chip Cookie Bars
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 9–12 cookie bars
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Lazy Chocolate Chip Cookie Bars are the ultimate easy dessert when you want soft, chewy, homemade cookies—without the hassle. Made in one bowl and baked in a single pan, these buttery cookie bars are filled with gooey chocolate chips and ready in under 40 minutes. Perfect for potlucks, lunchboxes, or weeknight cravings, this no-fuss cookie bar recipe is a crowd favorite every time.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips (plus extra for topping)
- Optional: 1/4 cup chopped nuts, flaky sea salt for garnish
Instructions
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Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt.
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In another bowl, stir together melted butter, brown sugar, and granulated sugar until smooth. Mix in egg and vanilla.
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Add dry ingredients to the wet ingredients and stir until just combined. Fold in most of the chocolate chips.
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Spread the dough evenly in the prepared pan. Sprinkle remaining chocolate chips on top.
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Bake for 20–25 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
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Cool in the pan before slicing into bars.
Notes
- Double the recipe and bake in a 9×13-inch pan (increase bake time to 25–30 minutes).
- Swap in white chocolate, peanut butter chips, or a combination.
- Add-ins like shredded coconut, mini marshmallows, or chopped nuts add variety.
- Reheat individual bars in the microwave for 10–15 seconds for a warm, gooey treat.
- Use salted butter if needed—just reduce the added salt by half.
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