Keep the oven off with chocolate chip cookie bars made in the slow cooker! Slow cooker desserts are the best!
You ever find yourself in that conundrum where you have a craving for chocolate chip cookies, but don’t want to turn on your oven? I’ve got your solution. These chocolate chip cookie bars are an easy and oven-free solution to your craving problems. It’s a cross hybrid between a blondie and a chocolate chip cookie. I used a combination of white chocolate chips and mini chocolate chips, but feel free to use whatever combination you’d like! Peanut butter chips, butterscotch chips, toffee bits, or even your favorite candy bar crushed up will make for a killer treat. The possibilities are endless!
Check out the video where I show you all my tips and trips for baking treats in the slow cooker.
best cookie ever
very nice…i want to try these in cooker..
I followed the instructions to the T but didn’t watch the video until after. My mix when done was NOT as thick as yours was in the video…. why?
Ended up using almost 4 cups of flour to thicken it up. Still tastes awesome tho!
Exactly. Original recipe is ‘too greazy’ – not enough flour. Initial I went to 2.5 cups, but finally went to 3 cups of flour, like the normal cookie recipe I use. I also added a tad more butter over 1 cup to account for the extra flour. Additionally, I split the 2 cups of brown sugar in to 1 cup white granulated and 1 cup brown. Upped my chocolate chips to 2.5 cups and added 1 cup of crushed walnuts for additional flavor. Cooked on high for 2hrs 45mins and it turned out perfect!
How do you measure your flour? Do you scoop and sweep or spoon it into a measuring cup? The first is the modern method to measure flour, while the second is an old fashioned way to measure. The two produce very different results.
I scooped and sweep! They turned out ok definitely thicker becaise I the flour. Should I have spooned it? I want to try making them again.
Darn! Was so excited to make these but the edges got completely burnt and even the white chocolate chips did too. Do you think making them on low would work? The middles was nowhere near done.
The biggest downside to slow cookers is that there is no standard temperature. The actual temperature the slow cooker reaches on low or high varies from brand to brand and even model to model. It can make these kind of recipes very frustrating to develop. Sounds like your slow cooker runs hot so low is a good idea.
Hi there, I made these and I noticed the chocolate chips melted on the top.
Should I have waited longer before cutting it. Any tips?
The chocolate chips should definitely melt a bit in the slow cooker. You should wait 1 hour before cutting serving these.
I made these and turned the cooker on high like the recipe said and less then 2 hours later the edges were completely burnt? Did I do something wrong?
What kind of slow cooker did you use? Unfortunately slow cookers do not have a standard temperature. While most are similar temperature, every once in a while you get a brand or even just a fluke crockpot that runs hot. It sounds like yours runs extra hot. You didn’t do anything wrong. It’s probably just your slow cooker.
What size slow cooker is this recipe intended for?
5 to 6 quart.
Excited to try these! Can I stir in the chocolate chips instead of putting them on top?
If you mix them in then some of the chocolate chips will end up on the bottom of the crockpot and chocolate tends to burn.