Dump Cookie Bars
In my pantry I had some milk chocolate chips, white chocolate chips and english toffee bits. Just a handful of each in the bottom of each bag…they were leftover from a busy baking season. What’s the best way to use them all? Make some delicious Dump Cookie Bars. You might just find a new combination that you really love!
Chewy and soft, these cookie bars are such a sweet bite. With crispy edges and a soft, chocolatey center, they are perfect with a tall glass of milk for a mid-morning snack or a treat for a lunchbox. I bake them in a 8×8-inch baking pan so they are thick and rich. Baking them in a 13×9-inch pan will result in thinner bars. Cutting just one square simply won’t be enough.
The idea for this easy cookie recipe is to DUMP-IN whatever you already have in your baking cabinet. I opened my pantry door and found 3 add-ins that had just a half cup or so left in the bag—white chocolate chips, milk chocolate chips and some English Toffee bits. I wanted to use up these leftover baking staples and this is such a tasty way to do it. Some other choices might include butterscotch chips, chopped pecans and chopped Reese’s Peanut Butter cups. Use what you already have on hand.
Dump Cookie Bars Recipe
What’s needed?
- ALL-PURPOSE FLOUR– Provides the base for the cookie dough.
- UNSALTED BUTTER– I always use unsalted butter for baking. This allows me to control the amount of salt in a recipe. Make sure it is at room temperature.
- SUGARS– A combination of granulated and brown sugar are used to provide sweetness in these cookie bars.
- EGGS– Used to bind ingredients together.
- VANILLA– Using vanilla in a recipe with chocolate chips enhances the depth of flavor of the chocolate.
ADD-INS: (You can truly use whatever you have in your pantry.)
- MILK CHOCOLATE CHIPS
- WHITE CHOCOLATE CHIPS
- ENGLISH TOFFEE BITS or BUTTERSCOTCH CHIPS
How to make Dump Cookie Bars?
Step-by-Step Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- Using a stand mixer, cream together butter and sugars, mixing for about three minutes. Add eggs and vanilla, mix for one more minute.
- Slowly add the dry ingredients to the wet, mix just until combined.
- Dump in the chocolate chips, white chips and butterscotch chips. Stir to combine. Total for add-ins should be 2 cups or less. Cover the dough and refrigerate it for 30 minutes.
- Press the cookie dough into an 8×8-inch baking pan that has been lined with parchment paper and sprayed with cooking spray. Bake for 35-40 minutes until toothpick placed in the center comes out clean.
- Allow the cookie bars to cool before cutting them into squares. Squares in the center may be softer than squares around the edges. Recipe makes 12 servings.
Dump Cookie Bars are great to serve for dessert or an end-of-the-day treat. I’ve often taken them to church gatherings or wrapped them individually for a bake sale. Put the remaining bars in an airtight container for up to three days. They’ll disappear in no time!
For more favorite cookies and bars, check out these sweet recipes:
- Pistachio Pudding Cookies
- Almond Joy Brownie Bars
- Oatmeal Chocolate Chip Cookies
- Cream Cheese Swirl Brownies
- Carrot Cake Sandwich Cookies
- Double Chocolate Chip Cookies
- Pumpkin Chip Cookies
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Dump Cookie Bars
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate chips
- 1 cup white chocolate chips
- 1/4 cup English Toffee bits, or butterscotch chips
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- Using a stand mixer, cream together butter and sugars, mixing for about three minutes. Add eggs and vanilla, mix for one more minute.
- Slowly add the dry ingredients to the wet, mix just until combined.
- Dump in the chocolate chips, white chips and butterscotch chips. Stir to combine. Total for add-ins should be 2 cups or less. Cover the dough and refrigerate it for 30 minutes.
- Press the cookie dough into an 8×8-inch baking pan that has been lined with parchment paper and sprayed with cooking spray. Bake for 35-40 minutes until toothpick placed in the center comes out clean.
- Allow the cookie bars to cool before cutting them into squares. Squares in the center may be softer than squares around the edges. Recipe makes 12 bars.
Equipment
- 1 stand mixer, or large mixing bowl and electric hand mixer
- 1 8×8 baking pan, lined with parchment paper
Notes
- Want a thinner bar with fewer calories, spread the batter in a 13×9-inch baking dish and reduce the amount of time in the oven to 30-35 minutes. This will give you 16 bars.
- The idea for these easy cookie bars is to DUMP-IN whatever you already have in your baking cabinet. I used white chocolate chips, milk chocolate chips and some English Toffee bits. I wanted to use up these leftover baking staples in my pantry and this is such a tasty way to do it. Some other choices might include butterscotch chips, chopped pecans and chopped Reese’s Peanut Butter cups. Use what you already have on hand.