These Bourbon Chocolate Chip Cookie Bars blend the chewy edges of a classic cookie with a soft, blondie-like center. A splash of bourbon adds a rich, toffee-like depth of flavor. This one-bowl recipe comes together quickly and requires no mixer.
These Bourbon Chocolate Chip Cookie Bars may be the best dessert I’ve made this year.
My favorite dessert is a chocolate chip cookie: the balance of sweet and salty, the contrast of crisp edges and gooey centers, and of course the chocolate. These bars capture all of that in a pan.
Technically you could call them bourbon blondies because of the brown sugar and butter base, but I prefer cookie bars. Whatever the name, they’re delicious.
I first arrived at this version when I was making cookie bars and discovered I was out of vanilla extract. My husband keeps a modest bourbon collection, so I swapped in a tablespoon of Buffalo Trace Kentucky Bourbon. The bourbon adds deeper caramel and toffee notes that you don’t get from vanilla alone and leaves no harsh alcohol flavor—just richness.
Why you’ll love this recipe:
- No Mixer Required: Everything is mixed by hand in one bowl—easy and low fuss.
- Perfect for Potlucks: Baked in a 9×13-inch pan, these bars travel and serve easily—great for gatherings.
- Ideal Texture: Crisp, chewy edges with a soft, blondie-like center give you the best of both worlds.
- Bourbon-Enhanced Flavor: A tablespoon of bourbon brings caramel, toffee, and vanilla notes for extra complexity.
I recently took these to a crawfish boil and they disappeared—kids and adults both loved the gooey bars with a hint of flaky salt on top. I’ll likely bring them to every get-together from now on.
Ingredients
Common pantry ingredients plus a little bourbon for flavor depth.
- All-Purpose Flour – I use unbleached. White whole-wheat can work as a substitute.
- Salt – Table salt in the batter; flaky sea salt (Maldon) is nice for sprinkling on top.
- Baking Soda – Provides lift.
- Unsalted Butter – Melted and slightly cooled.
- Light Brown Sugar – Lightly packed; this adds moisture and caramel notes.
- Granulated Sugar – Adds structure and crunch.
- Egg – 1 large egg plus 1 large egg yolk keeps the center tender.
- Bourbon – 1 tablespoon. Use a bourbon you like; it contributes vanilla, caramel, and toffee flavors.
- Chocolate Chips – About 2 cups; semi-sweet or dark work well.
How to Make
- Whisk dry ingredients (flour, salt, baking soda) together. In a separate bowl, combine melted butter with brown and granulated sugars. Stir in the egg, egg yolk, and bourbon until just combined.
- Fold the dry ingredients into the wet until the dough forms, then fold in the chocolate chips.
- Transfer the batter to a lined 9×13-inch pan and press it evenly into the pan.
- Bake at 325°F for 25–30 minutes, until the top is light golden and the edges look set. The center may still be slightly soft; it will firm up as it cools.
Baking Tips
- Easy Removal: Line the pan with parchment or foil with an overhang so you can lift the bars out for clean slicing.
- Doneness: The top should be lightly golden and the edges set. A toothpick inserted in the center may have melted chocolate but should not show wet batter.
Tips & Variations
- Sweet & Salty: Sprinkle flaky sea salt on top right after baking.
- Bakery Look: Press a few extra chocolate chips on top as soon as the bars come out of the oven.
- Alcohol-Free: Replace the bourbon with 2 teaspoons vanilla extract (or 1 tablespoon if you prefer more vanilla).
- Brown Butter: Brown the butter first for a nutty, caramel flavor—cool to lukewarm before mixing with sugar.
- Bourbon Pecan Bars: Swap ½ cup of chocolate chips for chopped pecans or walnuts.
Serving and Storage
Serving: Serve at room temperature. For a warm, just-baked feel, microwave a square for 10–15 seconds so the chocolate softens. They’re excellent with vanilla ice cream and a drizzle of caramel.
Storage: Keep extras in an airtight container at room temperature for up to 3 days.
Freezing: Wrap cooled bars in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature or heat briefly in the microwave.
📖 Recipe
Bourbon Chocolate Chip Cookie Bars
Alaine @ My TX Kitchen
Ingredients
- 2 cups + 2 Tbsp. all-purpose flour
- ½ teaspoon table salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar, lightly packed
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 Tablespoon bourbon
- 2 cups chocolate chips (semi-sweet or dark)
- Maldon Sea Salt Flakes (optional for topping)
Instructions
- Prep: Preheat oven to 325°F. Line a 9×13-inch pan with parchment or foil leaving an overhang; spray lightly.
- Whisk Dry Ingredients: Combine flour, salt, and baking soda in a medium bowl.
- Wet Ingredients: In a large bowl, mix melted butter with brown and granulated sugars. Stir in the egg, yolk, and bourbon until just combined—do not overmix.
- Combine: Add the dry ingredients to the wet and mix until the dough starts to come together.
- Add Chocolate: Fold in the chocolate chips until evenly distributed.
- Transfer: Press the batter evenly into the prepared pan. Sprinkle with flaky salt if using.
- Bake: Bake at 325°F for 25–30 minutes, until the top is light golden and edges are set. Cool completely before slicing.
Notes
Recipe Tips: Ensure the butter isn’t too hot before adding eggs. Measure sugars accurately for best texture.
Ingredient Notes: This recipe was tested with dark chocolate chips but semi-sweet works well too.
Alcohol-Free Option: Omit bourbon and use 1 tablespoon vanilla extract instead.
Brown Butter: Browned butter adds a nutty depth—cool slightly before mixing with sugars.
Storage: Store in an airtight container at room temperature for up to 3 days. Adding a slice of bread can help keep them soft.
Freezing: Wrap cooled bars in plastic and freeze in a sealed container for up to 3 months. Thaw at room temperature or warm briefly.
Recipe adapted from A Farmgirl’s Dabble.
If I make Christmas cookie boxes, these bars will definitely be included. I hope you enjoy them as much as I do.
Cheers,
Alaine
More recipes you may enjoy:
- Easy Homemade Brownies
- Buttermilk Chocolate Cake with Chocolate Glaze
- Coconut Oatmeal Chocolate Chip Cookies
- Crunchy Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies