August gave us a few more hot days. It’s great to find recipes that allow me to bake without heating up the house. Slow Cooker Chocolate Chip Cookie Bars is one of those recipes.
The family, including my mom, enjoyed the fresh baked cookie bars quite a bit. I find that one of the downsides to a good slow cooker dessert is that the family thinks that I should make them all of the time. This also includes my mom.
Slow Cooker Chocolate Chip Cookie Bars also has a tendency to get dry on the edges if overcooked. Turn them off or down before they dry out.
This recipe is also delicious topped with vanilla (or any flavor) ice cream!
Slow Cooker Chocolate Chip Cookie Bars
- ½ cup unsalted butter (1 stick, room temperature)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 egg
- 1 t vanilla extract
- 1 ½ cup all-purpose flour
- 1 t baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips
- Using parchment paper cut into roughly 4” wide strips line the crock of a slow cooker to form an “X”.
- In a mixing bowl cream together butter and sugars until light and fluffy, using an electric mixer. Beat in egg and vanilla.
- Add flour, baking soda, and salt and mix until combined.
- Fold in chocolate chips.
- Pour dough into the prepared crock of a slow cooker. Press down with a spatula or your hands.
- Cover and cook on high for 2 – (or on low for about an hour), until the cookie is cooked through and still slightly soft in the center.
- Remove cookie bar from slow cooker using the parchment paper.
Cut into bars.
Serve warm or cooled. Great with ice cream or whipped topping.