These Bourbon Chocolate Chip Cookie Bars combine the chewy edges of a classic cookie, with a soft, blondie center. Elevated by the rich, toffee-like flavor of bourbon this decadent dessert comes together in just one bowl, no mixer required!
These Bourbon Chocolate Chip Cookie Bars may just be the best thing I've made all year.
My favorite dessert is a chocolate chip cookie. I love the sweet and salty, the crisp and gooey parts, not to mention the chocolate.
Technically, these could be called Bourbon Blondies because of the rich buttery brown sugar base, but I call them cookie bars. Whatever you want to call them, I can promise you they are delicious.
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This recipe was discovered when I was making my favorite chocolate chip cookie bars from A Farmgirl's Dabble and realized I was out of vanilla extract. My husband is a bourbon collector, so I asked for a swap and used Buffalo Trace Kentucky Bourbon to flavor the bars.
The result was more flavorful than just using vanilla. It doesn't have an alcohol taste at all, just a rich, almost caramel taste. I think bourbon lovers will really enjoy these.
Why you'll love this recipe:
- No Mixer Required: No need to pull out the stand mixer for this bar recipe that can be whipped up by hand. Just grab your favorite mixing bowl and whisk!
- Perfect for Potlucks: Bakes in a 9x13-inch cake pan which is perfect for bringing to get-togethers, potlucks, and transports easily. Dessert for a crowd in under 45 minutes? Say less!
- The Best Texture: These bars have the chewy golden brown edges you would expect from a chocolate chip cookie and a soft center like a blondie. It's the ultimate combo.
- Bourbon-Enhanced Flavor: Adding a splash of bourbon gives these cookie bars a deep, complex flavor with notes of butter, caramel and toffee - much more than you would find in your standard chocolate chip cookie recipe.
I recently brought these to a crawfish boil and there wasn't one left. Everyone (kids and adults) loved the gooey cookie bars with a hint of salt. I'll probably be bringing these cookie bars to every get-together for the foreseeable future.
Ingredients
Basic ingredients you likely have on hand plus a little bourbon for flavor.
- All-Purpose Flour - I prefer to use unbleached flour. I have substituted white whole-wheat flour with good results.
- Salt - Table salt for the recipe. I like to sprinkle Maldon Sea Salt Flakes on top.
- Baking Soda - The leavening agent for the recipe, which helps the bars rise.
- Butter - Unsalted butter, melted and then slightly cooled. For the amount of butter the recipe uses, I find it's easiest to do this in a saucepan on the stovetop.
- Light Brown Sugar - Lightly packed. Measuring properly is key to ensuring the right level of sweetness is achieved.
- Granulated Sugar - I don't recommend reducing, this is just the right amount of sweetness.
- Egg - This uses one whole egg plus an additional egg yolk. If you use more egg than this, it results in a more cake-like bar.
- Bourbon - The complex flavors in bourbon such as vanilla, caramel, toffee and spice create a unique flavor that you can't get from vanilla extract alone. I recommend using a bourbon you enjoy the taste of, but no need to use your most expensive bottle since it bakes. Recipe has been tested with Buffalo Trace Kentucky Bourbon and Elijah Craig.
- Chocolate Chips - I like to use Hershey's Dark Chocolate Chips. Great chocolate flavor and they melt perfectly.
How to Make
- Whisk together dry ingredients. Add sugars to melted butter. Mix in egg, egg yolk and bourbon.
- Fold dry ingredients into wet ingredients. Mix in chocolate chips.
- Transfer batter to prepared pan. Press to spread evenly.
- Bake in preheated oven at 325F for 25-30 minutes.
Baking Tips
- Easy Removal: Line your 9x13-inch cake pan with parchment paper or aluminum foil to easily remove the bars from the pan. Leave a small overhang on the sides; this allows you to lift the bars out of the pan so you can get a clean cut.
- How to tell when the bars are done? The bars should be light golden brown on top and the edges should look set. The center might look slightly soft, but that is okay. The bars will continue to firm up as they cool.
- Toothpick Test: To check if the bars are done, insert a toothpick into the center. It may have melted chocolate on it, but it should not have any wet batter sticking to it.
Tips & Variations
- Sweet & Salty: Sprinkle the top with Maldon Sea Salt Flakes (or other flaky salt) just before serving.
- Make it "Bakery Style": Reserve a few extra chocolate chips to place onto the top of the bars right after taking them out of the oven.
- Alcohol-Free Version: Don't have bourbon or prefer not to use it? Simply substitute the bourbon with 2 teaspoons of vanilla extract.
- Brown Butter Variation: For even more flavor, try browning the butter first. Be sure to let it cool to lukewarm before mixing it with the sugar.
- Bourbon Pecan Cookie Bars: Replace ½ cup of the chocolate chips with chopped pecans or walnuts.
Serving and Storage
Serving Suggestions: Serve bars at room temperature. For that just-out-of-the-oven taste, pop them in the microwave for 10-15 seconds to slightly melt the chocolate. Just like brownies, these taste delicious with a scoop of Blue Bell Vanilla Ice Cream and a caramel drizzle.
Storage: Store extra bars in an airtight container at room temperature. Best if eaten within 3 days.
Freezing Instructions: Extras may be wrapped in plastic wrap, then placed in a freezer-safe airtight container and frozen for up to 3 months for best quality.
📖 Recipe
Bourbon Chocolate Chip Cookie Bars
Ingredients
- 2 cups + 2 Tbsp. All-Purpose Flour
- ½ teaspoon table salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar, lightly packed
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 Tablespoon bourbon
- 2 cups chocolate chips (semi-sweet or dark)
- Maldon Sea Salt Flakes (optional for topping)
Instructions
- Prep: Preheat oven to 325°F. Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving a little overhang on the sides for easy removal. Spray lightly with non-stick cooking spray.
- Whisk Dry Ingredients: Whisk together flour, salt, and baking soda in a medium mixing bowl.
- Wet Ingredients: In a large mixing bowl, mix together melted butter, brown sugar, and granulated sugar. Stir in the egg, egg yolk and bourbon until combined. Do not overmix the eggs.
- Mix: Add dry ingredients to the wet ingredients and mix until the dough just starts to form.
- Add Chocolate Chips: Fold in the chocolate chips and mix until flour is fully incorporated.
- Transfer: Transfer the cookie dough to the prepared baking pan. Press batter down and spread evenly across the pan. Top with Maldon sea salt flakes, if desired.
- Bake: Bake cookie bars at 325°F for 25-30 minutes or until the top is light golden brown and the edges are set. Let the bars cool completely before slicing.
Notes
Recipe adapted from A Farmgirl's Dabble.
If I make Christmas cookie boxes, these are definitely going in there. I hope you enjoy these Bourbon Chocolate Chip Cookie Bars!
Cheers,
Alaine
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TV says
My family loved these!
Alaine says
Yay, So glad to hear! This is my favorite treat right now.