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 BIG, tall glass of milk. I bake them in a 8×8 inch baking pan so they are thick and rich. Cutting just one square simply won’t be enough.
The idea with this tasty 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 mini-marshmallows, chopped pecans and chopped Reese’s Peanut Butter cups. Mmm…
Dump Cookie Bars
What’s needed?
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup butter, room temperature
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
Add ins: (You can truly use whatever you have in your pantry.)
- 1/2 cup milk chocolate chips
- 1 cup white chocolate chips
- 1/4 cup English Toffee bits
How to make Dump Cookie Bars?
- Preheat the oven to 350 degrees.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- In a large bowl, stir together butter and sugars. Add eggs and vanilla and stir to combine.
- Slowly add the dry ingredients to the wet, while mixing with a wooden spoon.
- Dump in the chocolate chips and other morsels from your pantry, no more than 2 cups.
- Cover the dough and refrigerate it for 30 minutes.
- Press the cookie dough into an 8×8 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.
These cookie bars are great to include in lunchboxes or to serve for an after-school or 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 and watch them disappear.
For more favorite cookies and bars, check out these sweet recipes:
- Cookies ‘n’ Creme Kiss Cookies
- Pistachio Pudding Cookies
- Almond Joy Brownie Bars
- Carrot Cake Sandwich Cookies
- Pumpkin Chip Cookies
Dump Cookie Bars
Ingredients
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup butter, room temperature
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk chocolate chips
- 1 cup white chocolate chips
- 1/4 cup English Toffee bits
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- In a large bowl, stir together butter and sugars. Add eggs and vanilla and stir to combine.
- Slowly add the dry ingredients to the wet, while mixing with a wooden spoon.
- Dump in the chocolate chips and other morsels from your pantry, no more than 2 cups.
- Cover the dough and refrigerate it for 30 minutes.
- Press the cookie dough into a pan that has been lined with parchment paper or 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.
Equipment
- 1 8×8 baking pan, lined with parchment paper