Brown Sugar Cookie Bars: You’ll find a rich buttery flavor with the chewy softness of a brownie in these yummy brown sugar cookie bars.
These brown sugar cookie bars are a delicious confection, perfect to share as a holiday cookie, or eat as comfort food. Simple, easy and classic, you’re mouth will water when you see one of these soft delectable brown sugar bars.
Wether you use these cookies bars to satisfy a late night sweet tooth, or as a more formal holiday cookie recipe, the warm carmely butterscotch flavor of the brown sugar and the tempting chewiness of a cookie bar are sure to please everyone.
What’s the difference between a blondie, a brownie, and a cookie bar?
Technically, brownies and blondies are both cookie bars. They’re both denser than cakes but a bit chewier than a regular cookie. Between the two deserts there’s something for everyone. For the non-chocolate lovers reach for the blondie, and for the chocoholics it’s the brownie all the way. But beyond the brownie and the blondie, you can find a number of other cookie bars, like this sugar cookie bar for example.
Here’s how these yummy confections, brownies and blondies, are similar:
- They are both cookie bars.
- They both have a foundation of flour, sugar, butter and eggs
- They’re both really versatile and can have a number of things added to adventure things up.
Here’s how they differ:
- Brownies are cocoa based.
- Blondies are vanilla based
These brown sugar cookie bars fall into the blondie category due to no chocolate, but regardless this recipe is sure to hit the spot. Of course if you need your chocolate fix, top it with chocolate ice cream and you’ll please everyone.
What is the best pan to use when cooking cookie bars?
The ideal baking pan for baking bars is a glass or light aluminum 9X13 pan. Here’s why:
- Light baking pans are the best for cookies because they don’t cook as hot as dark pans lowering the risk of over baking.
- In this recipe you’ll notice I use a 9X13 pan. This size creates a 1-1 ½ inch dessert bar the perfect depth for a nice soft and chewy treat.
- The high edge of the baking pan not only helps maintain the form of the cookie bars but also makes them easier to handle.
Here’s fun tip: wet and grease your fingers and it’s really easy to press the dough into the pan nice and level. Or use parchment paper to line the pan for easy baking and removal!
How do you turn a cookie recipe into chewy cookie bars?
I am obsessed with these brown sugar bars because they are almost like a brownie, but drier, and almost like a cookie, but chewier. The flavor is fantastic, and I just love anything in bar form. I often get asked if my other cookie recipes can be turned into bars, and unless you are making something like a no bake cookie, the answer is yes!
It couldn’t be simpler to convert your favorite cookie recipe into cookie bars, and you get to skip the step of chilling your dough. Streamlining your life is always great, less work and you get a soft, beautiful, and easy cookies bars. Here are the few tweaks to change to a cookie bars recipe.
- Bake at the same temperature, but increase the cook time by about 15-25 min. When a toothpick comes out of the center clean they’re done.
- Let them cool completely on a wire rack but left in the pan.
Here’s another fun tip: If you line the pan with tin foil or parchment you’ll be able to lift the cookies right out of the pan, and clean up is super quick.
More Great Cookie Recipes
- 4 Ingredient Cake Mix Cookies
- Chocolate Crinkle Cookies
- Lemon Shortbread Cookies
- Brownie Cookie Sandwiches with Peppermint Icing
- Toffee Pecan Christmas Cookies
Brown Sugar Bars
- 1 cup of butter
- 1 1/2 cups Light Brown Sugar
- 1 teaspoon of vanilla extract
- 2 large eggs
- 1 teaspoon of salt
- 2 1/2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- Preheat oven to 350°F.
- Cream the butter until fluffy.
- Add the brown sugar and vanilla. Then, mix well.
- Add eggs one at a time waiting for previous added egg to be fully incorporated after mixed.
- Then, mix in salt.
- Sift together the flour and baking soda and add to the above ingredients. Stop mixing once the flour is fully incorporated in mixture.
- Spread the mixture on a 13-inch x 9-inch parchment paper lined or well buttered pan.
- Bake in oven for 35 to 40 minutes or until the center feels firm when gently pressed.
- Let cool before removing from pan and cutting.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Pin to your dessert board:
color switch says