Loaded Chocolate Chip Cookie Bars


Time to clean out your pantry and make some Loaded Chocolate Chip Cookie Bars! A basic bar cookie is filled with an assortment of delicious add-ins, resulting in one delicious treat.

stack of cookie bars on parchment and teal napkin

Recently I reached into my pantry to get some vanilla and was assaulted by the cocoa container. His friend the powdered sugar and her BFF the open bag of chocolate chips quickly followed suit, raining down on me in a storm of white and brown.

Does anyone else have this problem? Or is it just a #foodbloggerproblem?

My pantry is an odd assortment of varieties of open bags of chocolate chips, bags of sugars, half empty boxes of cake mix. The other day all I could smell all over my kitchen was peppermint and, after 10 frustrating minutes of archeological digging, I realized the top wasn’t all the way on the peppermint extract and it had leaked all over it’s cardboard box.

This all happened the same day that I was trying to figure out what sort of treat to make my niece who just had her second baby (a girl!) and about 20 minutes before I read Averie’s Triple Peanut Butter Monster Cookie Bar post about her monster pantry.

I decided I needed to make a pantry cookie too. Because OMG what am I going to do with an ⅛ of a cup of white chocolate chips? And ⅓ of a cup of toffee bits?

{The obvious answer is eat them. But I’m a food blogger…I like to add my calories to more calories. It’s the way I work, yo.}

Besides, what new mom doesn’t want a ginormous cookie bar to gnaw on a week after giving birth?

So I made these cookie bars. They’re Loaded Chocolate Chip Cookie Bars – filled with whatever you have lurking in your pantry.

stack of cookie bars on parchment and teal napkin

Let’s start with the base of these bars. They are my go-to blondie base. I’ve made Toffee Blondies and Nutter Butter Butterscotch Blondies with the base. It’s like a giant brown sugar based cookie, complete with an ooey-gooey center. You can make these bars in a million different ways, just by mixing up the add-ins you use.

I’ve written the recipe so that you have the base bar recipe, and then left it semi-generic for your add-ins. In these cookie bars, I added white and semi-sweet chocolate chips, toffee bits, and Reese’s Pieces.

You can use whatever you like, or what you have on hand. Here are some ideas:

  • Assorted chocolate chips
  • Nuts
  • Chopped up peanut butter cups
  • Chopped up candy bars
  • M&Ms

Or…anything that rains down upon you when you’re looking for the baking soda.

Did you know that today is National Chocolate Chip Day? {Not to be confused with National Chocolate Chip COOKIE day in May.} These bars are a perfect celebration of today. Chocolate chips abound in every bite.

These are seriously my favorite bar cookie. EVER.

stack of cookie bars on parchment and teal napkin

And I hope they’ll be yours too!

What will you add to your Loaded Chocolate Chip Cookie Bars?

Loaded Chocolate Chip Cookie Bars

Yield 24
Serving Size


  • 2 cups brown sugar
  • 1/2 cup 1 stick butter
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • Use 2-3 cups of mix-ins - your choice. I used:
  • 1 cup mixed white and semi-sweet chocolate chips
  • 1/2 cup toffee bits bits o’ brickle
  • 1 cup Reese’s Pieces divided


  • Preheat oven to 350 degrees. Line a 9x13” pan with foil and spray with cooking spray.
  • Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
  • Mix in 2-3 cups of mix-ins. You can use whatever you have on hand, or whatever you like. For this pantry-clean-out recipe, I used a mixed 1 cup of white and semi-sweet chocolate chips, ½ cup toffee bits, and ¾ cup Reese’s Pieces. Stir all those into the batter.
  • Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Sprinkle ¼ cup Reese’s Pieces over the top. You can use about ¼ cup of anything you have for this step: M&Ms, chocolate chips, etc. It just makes them look prettier.
  • Bake at 350 for about 25 minutes. (Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.

Nutritional information not guaranteed to be accurate

Other chocolate chip recipes you might like:

Bakery Style Chocolate Chip Cookies

Chocolate Chip Turtle Cookies

Chocolate Chip Orange Cookies

Sweets from friends:
Softbatch Cream Cheese Chocolate Chip Cookies by Averie Cooks
Giant Chewy Brown Butter Toffee Chocolate Chip Cookies by Mom on Timeout
Reese’s Chocolate Potato Chip Cookies by The Domestic Rebel
Bacon Fat Chocolate Chip Cookies by Something Swanky

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Recipe Rating

83 CommentsLeave a comment or review

  1. So funny, my peppermint extract leaked all over a stack of cupcake liners. Then both recipes I made and baked in them, everyone thought I’d added mint to the actual recipe and LOVED it!

  2. I made these and for me, their easier to make and I like them better then cookies. Chewy and yummy. I did cut back on the sugar to 1-1/2 cups. We don’t like anything overly sweet, and with the extras I added, the sweetness was perfect. I added M & M’s, Toffee bits, Semi Sweet Chocolate Chips, and Chopped Walnuts. Thank you for this recipe!

  3. Had some heath bits, milk chocolate chips and maple sugar lurking in the corner of my cupboard. Made some great cookies on this very snowy and soon to be so frigid Sunday!

  4. These baked up an absolute TREAT! No subs, followed the instructions to the letter, and they were perfection. Thank you & Merry Christmas all the way from Shanghai!

  5. Yes. I just got a new stand mixer (early Christmas present – to help with the Christmas baking) and this will absolutely be the first thing I make with it. No scooping is awesome with a 3-month old! So excited about this recipe – thank you! 🙂

  6. Made this just now! I used some discounted chocolates i got from the store today since all the halloween candy is 50% off! Will be bringing to my co-workers tomorrow… This was my second try at your recipes! LOVED the zucchini brownies I made about 2 months ago…so rich.. this one i love because it’s so simple and probably really good (I ate a tiny end bit because i ate too many leftover trick-or-treat candies at work today…). Love love love your recipes because of its simplicity! I’m pretty sure everyone will enjoy them. And if for some reason i made a mistake i don’t know of, it’s ok because all the chocolate will probably cover it up for me 😉 Thanks for the recipe!!

  7. Yum! I love the idea of just dumping everything in a cookie. I alway have the most random stuff in my pantry.