Toll House Cookie Bars

This classic recipe for Toll House Cookie Bars is so incredibly simple, and makes the most delicious chocolate chip cookie bars ever!

With just a handful of ingredients and a few minutes of prep time, you’ll be able to make these whenever the chocolate chip cookie craving strikes.

I love chocolate chip cookies (Who doesn’t, right?). But sometimes cookie bars are even better because while they are made the same way and have all of the same delicious ingredients, they are way easier to bake!

Instead of scooping, rolling, and baking several trays of cookies, you can put all of this Toll House cookie dough in one pan and throw it in the oven.

Half an hour later, and you’ll have a fresh, homemade batch of soft, chewy, gooey chocolate chip cookie bars with perfectly crisp edges.

Toll House Cookie Bars are a classic recipe, based on the original Toll House Cookie recipe, developed in the 1930s, and printed on the back of the Nestle chocolate chips bag since then. There’s no real need to mess with perfection, so I really haven’t changed anything.

Here, you’ll find the full original Toll House Cookie Bars recipe, complete with photos, instructions, and all of my best cookie making tips and tricks!

Looking for an even easier cookie bar recipe? Try my Cake Mix Cookie Bars instead. It’s a delicious cake-like recipe (unlike these chewy cookie bars) using smart baking shortcuts.

Why You’ll Love This Recipe

1. Simple Recipe – It’s very likely that you already have these simple ingredients in your pantry and fridge, and you’ll be amazed at how quickly the cookie dough comes together. Making cookie bars is much faster than making individual cookies.
2. Perfect for Sharing – This recipe makes 24 cookie bars, which is enough for a party, sharing at work, or selling at a bake sale.
3. Ready for Variations – Use the recipe for Toll House chocolate chip cookie bars as a base to create all different types of cookie bars! Add nuts, chopped candy bars, or different types of baking chips.

Ingredients In Toll House Cookie Bars

Here’s everything you need to get baking:

Complete list of ingredients and amounts can be found in the recipe card below.

• Flour, baking soda, and salt: Baking soda gives the bars a little bit of lift while they bake, creating the most amazing texture.
• Sugar: The best chocolate chip cookies (and chocolate chip cookie bars!) use both granulated sugar and light brown sugar. The brown sugar makes soft, chewy, flavorful cookies, while the white sugar gives us crispy edges.
• Butter: Before creaming the butter and sugar together, make sure that you’ve let the butter sit out at room temperature to soften. Unsalted butter is my preference, but you can also use salted butter, as that is what the original recipe likely used.
• Eggs: Like the butter, the eggs should also be at room temperature. This ensures a smooth, evenly mixed chocolate chip cookie dough.
• Chocolate Chips: These bars are designed to feature a 12-ounce package of Toll House semi-sweet chocolate morsels, but the recipe will work with any brand of semi-sweet chocolate chips or chocolate chunks. Milk chocolate chips can be used, but the flavor will be much sweeter.
• Vanilla Extract: Pure vanilla extract works to enhance the flavors of the chocolate and brown sugar in the very best way.
• Chopped Nuts: Optional, but they add a lovely crunch. I like pecans, but you could also use walnuts here. For even more flavor, toast the nuts before adding them to the dough!

How To Make Nestle Toll House Cookie Bars

Start by preheating your oven to 350°F (180°C). Grease and line a baking pan with parchment paper, and set it aside while you make the cookie dough.

Recipe Tips

• Pan Size: For thick cookie bars, bake this recipe in a 9×13-inch pan. For thinner bars, you can also use a 10-15-inch jelly roll pan. In this case, reduce the baking time to 20-25 minutes.
• Parchment Paper: A layer on the bottom and sides of the pan will keep the bars from sticking and make them much easier to remove once they’ve cooled.
• Measuring: With all baking recipes, it’s important to measure the ingredients correctly to get the right outcome. If you need a refresher, check out my tips and tricks for measuring ingredients for baking.
• Avoid Overmixing: Once the flour is added to the butter mixture, mix only until you can no longer see streaks of flour in the bowl. Overmixed cookie dough creates tough, hard cookie bars.

How to Store Cookie Bars

• Once baked and cooled, keep the cookie bars in a sealed container at room temperature. They are best within a day or two, but can be kept for up to 4 days.
• To freeze cookie bars, I suggest wrapping each square individually with plastic wrap. Transfer to a freezer bag, label, and store in the freezer for up to 3 months. Thaw on the counter, or pop one in the microwave if you’re in a hurry.

Chocolate Chip Cookie Bar Serving Ideas

Add a glass of milk if you like, and these soft, chocolatey bars are delicious just as they are. But, you can absolutely take this dessert to some fabulous new heights!

Chocolate Chip Cookie Bar Sundaes: Warm a cookie bar in a bowl, then top with a generous scoop of vanilla ice cream. Cover with chocolate sauce and/or caramel sauce and finish with whipped cream. Yum!

Dessert Charcuterie: Cut the bars into smaller, bite-sized pieces and include them on a sweet charcuterie board, like my fun Valentine’s Day Charcuterie. Use your imagination and creativity, and fill the board with candy, cookies, and homemade treats.

Adjust the Mix-Ins: Instead of just the chocolate chips and pecans, add a salty element like crushed pretzels or potato chips. You can also mix in extra chocolates, like M&Ms, or mini Reeses peanut butter cups. Shredded coconut would add a wonderful flavor and texture too!

Recipe FAQs

Can I half the recipe for Toll House Cookie Bars?

Of course! Cut all of the ingredients in half, and bake the bars in an 8×8-inch square pan for around 18 minutes.

How do I tell when cookie bars are done?

You’ll know that the cookie bars are ready to come out of the oven when the top is golden brown and the edges are set. If you gently touch the middle of the bars, it should feel firm rather than sticky.

It’s ok if the center of the pan is slightly underbaked, this will just make the bars gooier!

Can These Be Made Ahead of Time?

Yes! Prep the dough, press it into the pan, then cover and store in the fridge for up to a day or two. When you’re ready to bake, let the chilled dough sit on the counter to come to room temperature, then bake as directed.

I can’t wait to hear what you think of this recipe! I know everyone is going to love it, so it’s a good thing you’re making a big batch of cookie bars!