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.
Slow Cooker Chocolate Chip Cookie Bars
- 1 cup salted butter, melted
- 2 cups light brown sugar, tightly packed
- 3 teaspoons vanilla extract
- 2 eggs
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chocolate chips
- 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 2½ 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.
n8'swife says
No flour? Interesting!
A.J. Dub. (Amy) says
Recipe says 2 cups of flour.
A.J. Dub. (Amy) says
These look good!
Ally Yoder says
it’s 7:22 I started this at 4:03 I halved the recipe when will this be done?!?
stayathomechefblog@gmail.com says
The recipe indicates 2 to 3 hours (which really depends on the brand of slow cooker you are using because different brands have different temperatures they reach). It’s down when the middle is no longer liquid.
Erin says
Wow! I have never made a cookie dessert in my slow cooker! I am intrigued!
Megan @ MegUnprocessed says
What a creative idea to use your slow cooker! Good video!
ashley - baker by nature says
This is genius! Looks so delicious!
Beve says
Looks and sounds delicious. Can’t wait for the kids to come and we try it.
Wilma Haumesser says
Love this recipe! Am definitely going to try!
Wilma Haumesser says
Love this!
AnneMariw says
Can’t wait to make this!
Rachel Farnsworth says
Let me know when you do!
Jen says
Excited to try these! Can I stir in the chocolate chips instead of putting them on top?
Rachel Farnsworth says
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.
Yadira says
What size slow cooker is this recipe intended for?
Rachel Farnsworth says
5 to 6 quart.
Mimmiller says
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?
Rachel Farnsworth says
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.
Sonia says
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?
Rachel Farnsworth says
The chocolate chips should definitely melt a bit in the slow cooker. You should wait 1 hour before cutting serving these.
Alli says
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.
Rachel Farnsworth says
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.
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!
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.