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!
My Other Recipes
Check out the video where I show you all my tips and trips for baking treats in the slow cooker.
Slow Cooker Chocolate Chip Cookie Bars
Slow Cooker Chocolate Chip Cookie Bars
Ingredients
- 1 cup salted butter melted
- 2 cups brown sugar tightly packed
- 3 teaspoons vanilla extract
- 2 large eggs
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup chocolate chips any flavor
Instructions
- Line a slow cooker with aluminum foil to create a foil bowl.
- In a large mixing bowl, stir together melted butter and brown sugar until smooth. Add in vanilla extract and eggs and stir again until smooth. Stir in salt and flour until well combined.
- Pour batter into the bottom of a foil lined slow cooker. Sprinkle chocolate chips on top. Secure a paper towel under the lid of the slow cooker.
- Cook on high 2 1/2 to 3 hours until set in the middle. Use the aluminum foil to remove the cookies from the slow cooker. Cool at least 1 hour before cutting and serving.
Nutrition
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Lakshmi says
very nice…i want to try these in cooker..
Ashley says
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?
Ashley says
Ended up using almost 4 cups of flour to thicken it up. Still tastes awesome tho!
Ron says
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!
Rachel Farnsworth says
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.
Ashley says
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.