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Delightful Raspberry and Chocolate Chip Cookie Bars Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Delightful Raspberry and Chocolate Chip Cookie Bars combine the tartness of fresh raspberries with the rich sweetness of semi-sweet chocolate chips in a soft, chewy cookie bar. Perfectly baked to golden perfection, they make an irresistible treat for any occasion.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Add-ins

  • 1 cup fresh raspberries
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with parchment paper to prevent sticking and make removal easier.
  2. Cream butter and sugars: In a large bowl, use an electric mixer to cream together the room temperature butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes, ensuring a smooth, airy base for your cookie bars.
  3. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract and continue beating until fully incorporated for rich flavor and proper texture.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour for consistent batter texture.
  5. Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined to avoid overmixing which can cause toughness.
  6. Fold in raspberries and chocolate chips: Carefully fold in the fresh raspberries and semi-sweet chocolate chips, taking care not to crush the berries to maintain their shape and burst of flavor throughout the bars.
  7. Bake the bars: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
  8. Cool and slice: Allow the cookie bars to cool completely in the baking dish. Once cooled, slice into 12 bars and serve or store in an airtight container.

Notes

  • For more intense raspberry flavor, consider lightly tossing raspberries in a teaspoon of flour before folding in to prevent sinking.
  • If fresh raspberries are not available, frozen raspberries can be used but should be thawed and drained thoroughly to avoid excess moisture.
  • These bars can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
  • To keep the bars soft, reheat briefly before serving.
  • For a nutty twist, add ½ cup chopped walnuts or pecans when folding in chocolate chips.

Find it online: https://slsrecipes.com/delightful-raspberry-and-chocolate-chip-cookie-bars-recipe/