We all know the frustration of wanting fresh-baked chocolate chip cookies but lacking the time to roll individual dough balls. That’s where Toll House cookie bars come to the rescue! These genius treats deliver all the beloved flavors of classic Toll House cookies in an easy-to-make bar format that’s perfect for busy weeknights or feeding a crowd.
Originally inspired by Ruth Wakefield’s famous Toll House cookies from the 1930s, these bars transform the iconic recipe into a simple press-and-bake solution. We love how they maintain that perfect chewy texture with crispy edges while cutting our prep time in half.
Ingredients
These Toll House cookie bars require simple pantry staples that create the perfect balance of buttery richness and chocolate chip goodness. We’ve organized our ingredients by component to streamline your baking process.
For the Cookie Bar Base
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the Chocolate Chip Layer
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
- ¼ cup mini chocolate chips for topping
Equipment Needed
Creating perfect Toll House cookie bars requires exact tools that ensure even baking and easy removal. We recommend gathering these essential items before starting your baking process.
Baking Pan Selection
A 9×13 inch baking dish serves as our go-to choice for standard cookie bars. This size provides the ideal thickness and allows for even heat distribution throughout the baking process. For thinner bars with more servings, we suggest using a 10×15 inch jelly roll pan instead.
Preparation Tools
Parchment paper or nonstick cooking spray prevents the bars from sticking to your pan. We find parchment paper particularly helpful since it creates easy removal and cleanup. Some bakers prefer placing parchment paper both under and over the dough to help smooth spreading and effortless lifting.
Mixing Equipment
Large mixing bowls accommodate all ingredients without overflow during the mixing process. We recommend having at least two bowls available for separating wet and dry ingredients. A whisk or electric mixer combines the dough ingredients thoroughly and creates the perfect texture.
Measuring and Spreading Tools
Accurate measuring cups and spoons ensure consistent results every time we bake these bars. A rubber spatula becomes essential for spreading the dough evenly across the prepared pan. This tool helps achieve uniform thickness throughout the entire batch.
| Equipment Type | Primary Option | Alternative Option |
|---|---|---|
| Baking Pan | 9×13 inch baking dish | 10×15 inch jelly roll pan |
| Release Method | Parchment paper | Nonstick cooking spray |
| Mixing Tool | Electric mixer | Whisk |
Having these tools ready streamlines the entire baking process and guarantees professional-looking results from your home kitchen.
Prep Instructions
Getting our Toll House cookie bars ready requires just a few straightforward steps that set us up for baking success. We’ll walk through each preparation phase to ensure perfectly golden bars every time.
Preparing Your Pan
We start by preheating our oven to the appropriate temperature based on our chosen pan size. For a 15×10-inch jelly roll pan, we set the temperature to 350°F and thoroughly grease the surface. When using a 9×13-inch pan, we preheat to 375°F and either grease the pan or line it with parchment paper for effortless removal later.
| Pan Size | Temperature | Preparation Method |
|---|---|---|
| 15×10-inch jelly roll | 350°F | Grease thoroughly |
| 9×13-inch baking dish | 375°F | Grease or line with parchment |
Mixing the Dough
Our dry ingredients come together first in a small bowl where we combine 2 1/4 to 2 1/2 cups of all-purpose flour with 1 teaspoon each of baking soda and salt. In a separate large mixing bowl, we beat 1 cup of softened butter until light and fluffy. We then add 3/4 cup each of granulated sugar and packed brown sugar along with 1 to 2 teaspoons of vanilla extract, beating until the mixture becomes creamy and well combined.
Next, we incorporate 2 large eggs one at a time, ensuring each egg is fully mixed before adding the next. We gradually blend in our flour mixture until just combined, being careful not to overmix. Finally, we fold in 1 1/2 to 1 2/3 cups of Nestlé Toll House Semi-Sweet Chocolate Morsels and any optional nuts we’re using.
We press this completed dough evenly into our prepared pan and sprinkle any remaining chocolate chips on top before sliding it into the preheated oven.
Baking Instructions
Now we’re ready to transform our prepared dough into perfectly golden Toll House cookie bars. These final steps ensure even baking and that signature chewy texture with crispy edges.
Assembly Steps
We begin by pressing our cookie dough evenly into the prepared baking pan. Use clean hands or the back of a spoon to spread the mixture from edge to edge, creating a uniform layer that’s approximately ¾ inch thick. The dough should completely cover the bottom of the pan without any gaps or thin spots.
Next, we sprinkle the remaining ⅓ cup chocolate morsels evenly across the surface. These additional chips create beautiful bursts of chocolate throughout the top layer and give our bars that classic bakery appearance. Press these morsels gently into the dough surface so they stay in place during baking.
Baking Time and Temperature
Our baking approach depends on the pan size we’ve chosen for optimal results. For a standard 9×13 inch baking dish, we bake at 375°F for 15 to 20 minutes until the edges turn golden brown and the center appears set but still slightly soft.
When using a larger 15×10 inch jelly roll pan, we reduce the temperature to 350°F and bake for 12 to 15 minutes. The thinner layer in the larger pan requires less time and a slightly lower temperature to prevent overbaking.
| Pan Size | Temperature | Baking Time | Visual Cues |
|---|---|---|---|
| 9×13 inch | 375°F | 15-20 minutes | Golden brown edges, set center |
| 15×10 inch (jelly roll) | 350°F | 12-15 minutes | Light golden color, firm surface |
We know the bars are done when the edges pull slightly away from the pan sides and the surface springs back lightly when touched. The center should look set but not overbaked, as the bars will continue cooking from residual heat after removal from the oven.
Cooling and Cutting
After baking your Toll House cookie bars to golden perfection, proper cooling and cutting techniques ensure clean slices and maintain the bars’ structural integrity. We’ll guide you through the essential steps to achieve bakery-quality results.
Proper Cooling Technique
Cool in the Pan: We always cool our bars directly in the pan on a wire rack to prevent them from breaking apart. This method helps maintain their structure while ensuring even cooling throughout the entire batch.
Chill for Clean Cuts: For the cleanest possible cuts, we place the cooled bars in the refrigerator for a short period before slicing. This chilling step firms up the texture and makes cutting significantly easier.
Add Finishing Touches: While the bars cool, we like to sprinkle them with powdered sugar for that classic bakery appearance that makes them extra appealing.
How to Cut Perfect Bars
Remove from Pan: Once chilled, we carefully remove the bars from the pan using the foil as a lift and transfer them to a clean cutting board. This technique prevents any damage to the bars during the removal process.
Measure Your Cuts: We use a ruler to measure out cuts for evenly sized bars and gently score the top surface with a paring knife to mark our cutting path. This preparation ensures uniform portions every time.
Use Proper Cutting Technique: We make decisive, clean cuts using a sharp chef’s knife and wipe the blade clean between each cut to prevent sticking. This method produces professional-looking edges without any crumbling.
Follow Cutting Patterns: For a standard 9 x 13 pan, we cut into 3 columns of 3 inches each and 4 rows of 3.25 inches for large bars. You can adjust this pattern based on your desired bar size.
Storage Guidelines: We store our cooled bars tightly wrapped in plastic at room temperature for several days or freeze them for longer storage periods.
Storage Instructions
Now that we’ve created perfect Toll House cookie bars let’s ensure they stay fresh and delicious for days to come. Proper storage techniques will maintain their chewy texture and rich chocolate chip flavor while extending their shelf life.
Room Temperature Storage
We recommend storing cooled cookie bars in an airtight container at room temperature for optimal freshness. Our bars will maintain their ideal texture and flavor for up to 4-5 days when stored this way. Keep the container away from direct sunlight and heat sources to prevent the bars from becoming overly soft or losing their structure.
Refrigeration Options
While room temperature storage works perfectly for short-term enjoyment we can extend freshness by refrigerating the bars. This method helps preserve their quality for longer periods. When we’re ready to serve refrigerated bars we simply microwave them for a few seconds to restore their signature gooey texture.
Freezing for Long-Term Storage
For extended storage we wrap each cooled cookie bar individually in plastic wrap before placing them in a large ziplock bag or airtight container. This double protection prevents freezer burn and maintains quality. Our properly wrapped bars will stay fresh in the freezer for up to 2-3 months.
When we need frozen bars we can thaw them on the counter at room temperature or quickly warm them in the microwave for immediate enjoyment.
Make-Ahead Preparation
We can prepare the dough in advance by spreading it onto our prepared pan and wrapping it tightly with plastic wrap. The unbaked dough stores beautifully in the refrigerator for up to one week. Before baking we allow the chilled dough to return to room temperature for even cooking results.
Essential Storage Tips
| Storage Method | Duration | Temperature |
|---|---|---|
| Room Temperature | 4-5 days | Cool, dry location |
| Refrigerated | Extended freshness | Standard refrigerator |
| Frozen | 2-3 months | 0°F or below |
| Unbaked Dough | 1 week | Refrigerated |
We always let our cookie bars cool completely before cutting or storing to ensure they retain their perfect shape and texture. This cooling period allows the bars to set properly and prevents them from breaking apart during storage.
Serving Suggestions
We love presenting these delicious Toll House cookie bars in creative ways that enhance their classic appeal. Our favorite approach involves cutting the bars into perfect squares and arranging them on a decorative platter alongside tall glasses of cold milk for the ultimate comfort food experience.
For special occasions, we recommend creating Peanut Butter and Jam Cookie Bars by spreading a thin layer of creamy peanut butter over the cooled bars and dolloping your favorite jam on top. This combination transforms the traditional recipe into an elevated dessert that guests absolutely adore.
Oatmeal M&M Chocolate Chip Cookie Bars offer another fantastic variation we frequently prepare for colorful presentations. We substitute half the flour with rolled oats and replace some chocolate chips with colorful M&Ms to create bars that are both visually stunning and texturally interesting.
Frosted Sugar Cookie Bars represent our go-to option when we want to create something extra special. We prepare a simple vanilla buttercream frosting and spread it generously over completely cooled bars before cutting them into portions. This addition makes the bars feel more like celebration treats.
We also enjoy serving these bars warm with a scoop of vanilla ice cream for an indulgent dessert experience. The contrast between the warm cookie bar and cold ice cream creates a delightful temperature variation that enhances both flavors.
For casual gatherings, we cut the bars into smaller bite-sized pieces and serve them alongside coffee or hot chocolate. These smaller portions allow guests to sample multiple treats without feeling overwhelmed by portion sizes.
During holidays, we dust the bars with powdered sugar or drizzle them with melted white chocolate to create festive presentations. These simple additions transform everyday cookie bars into special occasion desserts that look professionally made.
We find that serving these bars at room temperature brings out their optimal texture and flavor profile. But, we sometimes warm individual portions in the microwave for 10-15 seconds to restore that fresh-from-the-oven appeal that makes chocolate chips deliciously gooey.
Recipe Variations
We love how these classic Toll House cookie bars serve as the perfect canvas for creative adaptations. Let us show you our favorite ways to transform this beloved recipe into exciting new flavors.
Double Chocolate Version
We create an indulgent double chocolate version by making simple adjustments to our base recipe. Reduce the all-purpose flour by 1/4 cup and incorporate 1/2 cup unsweetened cocoa powder into the dry ingredient mixture.
Mix the cocoa powder thoroughly with the remaining flour, baking soda, and salt before combining with the wet ingredients. This chocolate-forward variation delivers rich, fudgy bars that satisfy any serious chocolate craving. We maintain the same baking temperature and time guidelines, watching for the edges to set while the center remains slightly soft.
Add-In Options
Our customization possibilities extend far beyond the traditional chocolate chip formula. We recommend incorporating 1 cup of chopped walnuts or pecans for added crunch and nutty flavor depth.
Toffee enthusiasts will appreciate adding 1/2 cup toffee bits alongside the chocolate chips for a buttery, caramelized taste. Shredded coconut brings tropical sweetness when mixed into the dough, while caramel chips or butterscotch chips offer rich, creamy alternatives to traditional chocolate.
| Add-In Type | Recommended Amount | Flavor Profile |
|---|---|---|
| Chopped Nuts | 1 cup | Crunchy, nutty |
| Toffee Bits | 1/2 cup | Buttery, caramelized |
| Shredded Coconut | 1/2 cup | Sweet, tropical |
| Caramel Chips | 1/2 cup | Rich, creamy |
| Butterscotch Chips | 1/2 cup | Sweet, buttery |
We suggest experimenting with mixed chocolate varieties by combining semi-sweet and milk chocolate chips for complex flavor layering. Pretzel pieces or crushed potato chips introduce unexpected salty-sweet contrast that elevates the entire dessert experience.
For enhanced flavor complexity, we stir 1 teaspoon espresso powder into the dry ingredients or substitute dark brown sugar for the regular brown sugar to achieve deeper caramel notes. These subtle modifications create sophisticated variations while preserving the beloved Toll House foundation.
Troubleshooting Tips
Even experienced bakers encounter challenges when making Toll House cookie bars. We’ve compiled answers to the most common issues that can affect your cookie bar results.
Preventing Raw Centers with Crispy Edges
Temperature accuracy plays a crucial role in achieving evenly baked cookie bars. We recommend using an oven thermometer to verify your oven maintains the correct temperature of 350°F for most Toll House cookie bar recipes. Inconsistent oven temperatures often cause the exterior to cook faster than the interior.
Baking time adjustments may be necessary depending on your oven’s performance. We suggest checking for doneness by inserting a toothpick near the center of the pan. The toothpick should emerge with just a few moist crumbs clinging to it rather than wet batter.
Pan material significantly impacts heat distribution throughout your cookie bars. Glass pans can create hot spots that lead to uneven baking. We prefer using metal pans for more consistent heat transfer and better overall results.
Addressing Underbaked or Overbaked Results
Distribution of cookie dough affects baking consistency across the entire pan. We ensure the dough spreads evenly to prevent some sections from baking faster than others. Press the dough firmly into corners and edges for uniform thickness.
Oven hot spots can cause irregular baking patterns in your cookie bars. We rotate the pan halfway through the baking process to compensate for these temperature variations and achieve more even browning.
Achieving Proper Texture
Fresh leavening agents ensure your cookie bars rise correctly and develop the right texture. We replace baking soda every six months to maintain its effectiveness. Old baking soda can result in dense or flat cookie bars that lack the desired chewy consistency.
Proper mixing develops the gluten structure necessary for optimal texture. We thoroughly combine ingredients to create the right balance between tender and chewy characteristics in our finished cookie bars.
Additional Baking Considerations
| Common Issue | Solution | Result |
|---|---|---|
| Raw inside/crispy outside | Check oven temperature with thermometer | Even baking throughout |
| Uneven texture | Use metal pan instead of glass | Better heat distribution |
| Dense bars | Replace old baking soda | Proper rise and texture |
| Crumbly cuts | Cool completely before cutting | Clean, neat squares |
Pan size specifications must match recipe requirements to prevent overcrowding or excessive spreading. Using the wrong pan size can dramatically affect baking times and final texture. We always verify pan dimensions before beginning our cookie bar preparation.
Cooling time allows the structure to set properly before cutting. We let our cookie bars rest completely in the pan before attempting to cut them. This prevents crumbling and ensures clean edges when serving.
Make-Ahead Instructions
We love how versatile these Toll House cookie bars are when it comes to advance preparation. Making these treats ahead of time saves precious hours during busy weeks and ensures we always have delicious homemade cookies ready to serve.
Preparing the Dough in Advance
Mixing the cookie dough ahead of time makes weeknight baking effortless. We can prepare the complete dough mixture and store it in the refrigerator for up to one week. Simply cover the bowl tightly with plastic wrap or transfer the dough to an airtight container before refrigerating.
Before baking refrigerated dough we recommend bringing it to room temperature for about 30 minutes. This softening period makes pressing the dough into the pan much easier and ensures even distribution across the surface.
Freezing Unbaked Dough
Our favorite make ahead method involves freezing the prepared dough for longer storage periods. Wrap the mixed dough tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Properly wrapped dough maintains its quality for up to 2 months in the freezer.
Thawing frozen dough requires patience but delivers excellent results. Remove the wrapped dough from the freezer and place it in the refrigerator overnight. Allow the dough to reach room temperature before pressing it into your prepared baking pan.
Storing Baked Cookie Bars
Finished cookie bars store beautifully at room temperature for extended enjoyment. Place completely cooled bars in an airtight container where they remain fresh for up to 5 days. We always ensure the container seals properly to maintain the bars’ chewy texture and prevent them from becoming stale.
Freezing baked bars extends their shelf life significantly for future treats. Wrap individual bars in plastic wrap or place them in freezer bags with parchment paper between layers. Frozen bars maintain their quality for up to 2 months and thaw quickly at room temperature.
| Storage Method | Duration | Temperature |
|---|---|---|
| Refrigerated dough | 1 week | 35-40°F |
| Frozen dough | 2 months | 0°F |
| Room temperature bars | 5 days | 68-72°F |
| Frozen bars | 2 months | 0°F |
Conclusion
We’ve shown you everything you need to transform your cookie cravings into delicious reality with these versatile Toll House cookie bars. From the simple ingredient list to the foolproof baking techniques we’ve shared these bars deliver all the satisfaction of traditional cookies with half the effort.
The beauty lies in their adaptability – whether you’re preparing them fresh for tonight’s dessert or making them weeks ahead for future enjoyment. With our storage tips and make-ahead instructions you’ll always have a sweet treat ready when you need it.
These cookie bars aren’t just a shortcut – they’re your gateway to consistent bakery-quality results that’ll impress family and friends every single time.
Frequently Asked Questions
How long do Toll House cookie bars take to bake?
Baking time depends on your pan size. For a 9×13 inch baking dish, bake at 375°F for 15-20 minutes. For a 15×10 inch jelly roll pan, bake at 350°F for 12-15 minutes. Look for golden brown edges and a set center to determine doneness.
Can I make Toll House cookie bar dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to one week or freeze it for up to two months. For frozen dough, thaw it in the refrigerator before pressing into your pan and baking according to the recipe instructions.
How should I store baked Toll House cookie bars?
Store cooled cookie bars in an airtight container at room temperature for 4-5 days. For longer storage, refrigerate them or wrap individually and freeze for 2-3 months. Microwave refrigerated bars briefly to restore their gooey texture before serving.
What pan size is best for Toll House cookie bars?
Use a 9×13 inch baking dish for standard thickness bars or a 10×15 inch jelly roll pan for thinner bars. Both work well, but adjust your baking temperature and time accordingly. Line with parchment paper for easy removal.
How do I get clean cuts when slicing cookie bars?
Cool the bars completely in the pan, then chill in the refrigerator for easier cutting. Use a sharp knife and wipe it clean between cuts. For extra clean slices, remove the entire bar using foil or parchment paper before cutting.
Can I customize Toll House cookie bars with different add-ins?
Absolutely! Try adding nuts, toffee bits, shredded coconut, or different chocolate varieties. For a double chocolate version, incorporate cocoa powder into the dry ingredients. Keep total add-ins to about 1-2 cups to maintain proper texture.
Why are my cookie bars undercooked in the center?
Ensure your oven temperature is accurate and press the dough evenly into the pan. Undercooked centers often result from uneven distribution or incorrect temperature. The center should appear set, not wet or jiggly, when properly baked.
What’s the difference between cookie bars and regular cookies?
Cookie bars use the same dough as traditional cookies but are pressed into a pan and baked as one large sheet, then cut into squares. This method saves time compared to dropping individual cookies and ensures consistent results for serving crowds.
