Can I use unsalted butter instead of salted?

Absolutely! If using unsalted butter, simply increase the added salt to 1/2 teaspoon total. This ensures you don't lose that important flavor balance that makes chocolate chip cookies so delicious.

Why is my cookie dough too dry or too wet?

Cookie dough consistency can vary based on how you measure flour. For best results, spoon flour into measuring cups rather than scooping directly from the bag, which can compact the flour. If your dough seems too dry, add 1-2 tablespoons of milk. If too wet, add 1-2 tablespoons of flour.

Can I double this recipe for a crowd?

Yes, but only if your slow cooker is large enough (6 quarts or more). Cooking time will need to increase by approximately 30-45 minutes. Watch carefully for doneness in the center.

My slow cooker runs hot - how do I prevent burning?

If you know your slow cooker runs hot, line the bottom with an extra layer of foil for insulation, and check for doneness starting at 2 hours. Some newer models have a "warm" setting that works well after an initial hour on "high."

Slow Cooker Chocolate Chip Cookie Bars Recipe

Name: Slow Cooker Chocolate Chip Cookie Bars Recipe
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Cuisine: American
Ingredients: 1 cup salted butter, melted; 2 cups brown sugar, tightly packed; 3 teaspoons vanilla extract; 2 eggs; 1/4 teaspoon salt; 2 cups all-purpose flour; 1 cup chocolate chips (any flavor)

Description

A rich, gooey, and indulgent treat made with simple pantry staples, these Slow Cooker Chocolate Chip Cookie Bars are perfect for any occasion. This easy, no-fuss recipe yields soft and chewy cookie bars loaded with chocolate chips. Made entirely in a slow cooker, it’s a convenient and delicious dessert that you’ll love to make and share.

Ingredients

Units Scale

Wet Ingredients

1 cup salted butter, melted
2 cups brown sugar, tightly packed
3 teaspoons vanilla extract
2 eggs

Dry Ingredients

1/4 teaspoon salt
2 cups all-purpose flour

Toppings

1 cup chocolate chips (any flavor)

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Instructions

Prepare the Slow Cooker
Line the slow cooker with aluminum foil to create a foil “bowl.” This ensures easy removal and cleanup after the cookie bars are baked.
Mix Wet Ingredients
In a large mixing bowl, combine the melted butter and tightly packed brown sugar. Stir until smooth. Add the vanilla extract and eggs, and mix again until the mixture is completely smooth and well incorporated.
Incorporate Dry Ingredients
Gradually stir in the salt and all-purpose flour to the wet mixture. Ensure the mixture is well combined, forming a thick cookie dough batter.
Add Batter to Slow Cooker
Pour the cookie dough batter into the bottom of the foil-lined slow cooker. Smooth the top evenly with a spatula. Sprinkle the chocolate chips on top of the batter.
Set the Lid with a Paper Towel
Place a paper towel under the lid of the slow cooker before covering it. This catches condensation, preventing the cookie bars from getting soggy.
Cook the Cookie Bars
Cook the bars on high for 2 1/2 to 3 hours, or until the center is set and fully cooked. The exact timing may vary depending on the slow cooker model.
Cool and Serve
Once cooked, carefully use the aluminum foil to lift the cookie bars out of the slow cooker. Allow the bars to cool for at least 1 hour before cutting into squares and serving.

Notes

Adding a paper towel under the lid of the slow cooker is essential—it’s a simple trick that helps prevent excess moisture from dripping onto the cookie bars.
Use semi-sweet chocolate chips if you prefer a classic flavor, but feel free to experiment with other flavors like dark chocolate or peanut butter chips for a unique twist.
For extra decadence, serve these cookie bars with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Store any leftovers in an airtight container at room temperature for up to 3-4 days.

Nutrition

Serving Size: 1 bar
Calories: 255
Sugar: 24g
Sodium: 115mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 2g
Cholesterol: 42g