Shortbread and chocolate chips are a timeless combo—and when I press that into a bar form, it becomes the perfect buttery, crumbly, melt-in-your-mouth treat. These Chocolate Chip Shortbread Cookie Bars are everything I crave when I want something sweet, simple, and satisfying with just a few pantry staples.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (225g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 tsp vanilla extract
2 cups (250g) all-purpose flour
1/4 tsp salt
1 cup (175g) chocolate chips (semisweet or milk chocolate)
Directions
Preheat & Prepare:
I start by preheating the oven to 350°F (175°C) and lining a 9×9-inch (23×23 cm) baking pan with parchment paper. I leave an overhang to make it easier to lift the bars out later.
Make the Dough:
In a large bowl, I cream the softened butter and sugar together until it’s light and fluffy. I mix in the vanilla extract, then gradually add the flour and salt. The dough turns out crumbly but holds together when pressed. I gently fold in the chocolate chips at the end.
Press & Bake:
I press the dough evenly into the prepared pan and smooth the top. It bakes for about 25 to 30 minutes, just until the edges are lightly golden.
Cool & Cut:
I let the bars cool completely in the pan on a wire rack. Then I use the parchment overhang to lift them out and slice into clean squares or bars.
Servings and timing
This recipe makes 16 bars and takes about 35 minutes from start to finish—10 minutes for prep and 25 minutes to bake. Cooling takes another 30 minutes, so I usually plan on serving them within an hour.
Variations
Sometimes I like to change things up by adding ½ teaspoon of cinnamon or sprinkling a bit of flaky sea salt on top before baking. When I want a richer treat, I’ll mix in white chocolate chips or chopped nuts along with the regular chips. They’re also great with mini chocolate chips for more even distribution.
Storage/Reheating
I keep these cookie bars in an airtight container at room temperature for up to a week. If I want to warm one up slightly, I pop it in the microwave for about 10 seconds—it brings back that just-baked softness.
FAQs
Can I use salted butter instead of unsalted?
Yes, I can. If I do, I usually reduce or omit the added salt to keep the balance right.
Can I double the recipe?
Absolutely. I double the ingredients and bake them in a 9×13-inch pan. I just keep an eye on the baking time—it might need a few extra minutes.
Do these freeze well?
They freeze beautifully. I wrap the bars individually or stack them with parchment between layers and store them in a freezer-safe container for up to 2 months.
What kind of chocolate chips work best?
I like semisweet for a classic flavor, but milk chocolate adds a softer sweetness. I’ve also used dark chocolate or a mix, depending on my mood.
Why is my dough so crumbly?
That’s normal for shortbread. Once I press it into the pan, it holds together just fine. If it’s too dry, I check that I measured my flour correctly and that my butter was soft enough.
Conclusion
These Chocolate Chip Shortbread Cookie Bars are a must-have in my recipe box. They’re quick, customizable, and deeply satisfying. Whether I want a cozy bake for myself or a crowd-pleasing treat to share, these bars always deliver.
📖 Recipe:
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Chocolate Chip Shortbread Cookie Bars
- Total Time: 35 minutes (plus 30 minutes cooling)
- Yield: 16 bars
- Diet: Vegetarian
Description
These Chocolate Chip Shortbread Cookie Bars are a buttery, crumbly, and melt-in-your-mouth treat made with just six pantry staples. Quick to prepare, they feature golden crisp edges and a soft, tender center.
Ingredients
1 cup (225g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 tsp vanilla extract
2 cups (250g) all-purpose flour
1/4 tsp salt
1 cup (175g) chocolate chips (semisweet or milk chocolate)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Cream the softened butter and sugar in a large bowl until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough becomes crumbly but holds when pressed.
- Gently fold in the chocolate chips.
- Press the dough evenly into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes, or until the edges are lightly golden.
- Cool completely in the pan on a wire rack.
- Use the parchment overhang to lift the bars out and slice into squares or bars.
Notes
Add ½ teaspoon of cinnamon or sprinkle flaky sea salt on top before baking for extra flavor.
Mix in white chocolate chips or chopped nuts for variation.
Use mini chocolate chips for more even distribution.
Store in an airtight container at room temperature for up to a week.
Microwave for 10 seconds to soften before eating.
Freeze individually or in layers with parchment in a freezer-safe container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
