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Brown Butter Gingersnap Chocolate Chip Cookie Bars Recipe

Brown Butter Gingersnap Chocolate Chip Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 105 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 24 bars 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Brown Butter Gingersnap Chocolate Chip Cookie Bars bring together the rich, nutty flavor of browned butter, the warm spice of gingersnaps, and gooey chocolate chips in an easy, sliceable bar. Perfect for holidays or any time you crave something cozy and decadent, these bars are just the right blend of chewy, crispy, spiced, and sweet.

Ingredients

Units Scale

For the Brown Butter:

  • 3/4 cup (1 1/2 sticks) unsalted butter

For the Cookie Bars:

  • 1 1/4 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup chopped gingersnap cookies (about 10 regular cookies)
  • 1 1/2 cups chocolate chips (semi-sweet or dark recommended)

Instructions

  1. Brown the Butter: Add the butter to a medium saucepan over medium heat. Let it melt, then cook, swirling occasionally, until it foams, then turns golden brown with a nutty aroma and brown bits at the bottom (about 5–7 minutes). Remove from heat and cool for 10 minutes.
  2. Prepare the Wet Mixture: In a large bowl, combine the browned butter (including the brown bits), brown sugar, and granulated sugar. Whisk until well combined, then whisk in the eggs and vanilla extract until the mixture is smooth and shiny.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until evenly distributed.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until just combined — do not overmix.
  5. Fold in Add-ins: Gently fold in the chopped gingersnap cookies and chocolate chips until evenly distributed through the dough.
  6. Spread and Bake: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. Scoop the dough into the pan and spread into an even layer. Bake for 28–32 minutes, or until the top is golden and a toothpick comes out with moist crumbs.
  7. Cool and Serve: Allow the cookie bars to cool in the pan for at least 30 minutes before lifting out and slicing. Serve warm or at room temperature.

Notes

  • For extra texture, leave some larger chunks when chopping the gingersnap cookies.
  • Don’t skip browning the butter—it seriously elevates the flavor!
  • Store bars tightly covered at room temperature for up to 4 days, or freeze for up to 3 months.
  • If desired, drizzle with melted white chocolate for a festive touch.

Nutrition

  • Serving Size: 1 bar
  • Calories: 215
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://slsrecipes.com/brown-butter-gingersnap-chocolate-chip-cookie-bars-recipe/