• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hangry Economist logo
  • Home
  • About Us
    • Contact Us
  • Recipes
    • Recipe Index
    • 30 Minutes or Less
    • Healthy-ish
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
  • Lifestyle
    • DC/MD/VA Local Finds
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Lifestyle
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About Us
    • Lifestyle
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Gooey Chocolate Stuffed Cookie Bars

    Nov 3, 2021 ·

    Jump to Recipe Print Recipe

    My mom makes amazing chocolate chip cookies, but no matter how hard I try I can't recreate them. There's something about the way she measures her ingredients that just makes her cookies better. So instead of trying to recreate her cookies, I decided to do my own thing. I made her dough, but pressed half of it into a casserole dish, placed chocolate bars onto the top of the dough, and then covered it with the rest of the dough. Helloooo, gooey chocolate stuffed cookie bars.

    These bars are soft in the middle, firm on the outside, and so so chocolate-y. Perfect for Christmas cookie exchanges, Thanksgiving dessert, and sweet snacking of any kind. They'd be great frosted and served as a cookie cake, too! Don't forget a glass of cold milk on the side.

    This is a picture of someone holding a chocolate stuffed cookie bar.

    Here's what you need.

    • All-purpose flour
    • Baking soda
    • Cornstarch
    • Salt
    • Unsalted butter
    • Brown sugar
    • Granulated sugar
    • Eggs
    • Vanilla extract
    • White chocolate chips. You can use regular chocolate chips if you prefer, but the white chocolate pairs nicely with the regular chocolate in the middle.
    • Chocolate bars. I use the Pound Plus dark chocolate bars from Trader Joe's, but any chocolate bars will work--use what you prefer.
    This is a picture of a chocolate stuffed cookie bar being pulled apart.

    Here's how to make these cookie bars.

    First, preheat your oven to 325 degrees.

    In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth. Then add an egg, egg yolk, and vanilla extract and mix until combined.

    In a separate large bowl, combine flour, baking soda, cornstarch, and salt. Hand whisk until all of the ingredients are combined. Then gradually add the dry ingredients to the wet ingredients, mixing as you go. Once combined, mix in the chocolate chips.

    Next, line a 6"x10" casserole dish (if you don't have a 6"x10" dish, use an 8"x8" dish or whatever you have that's closest in size) with parchment paper, and add half of the dough to the bottom, using your hands to press it evenly across the bottom of the baking dish. Place chocolate bars on top of the bottom layer of dough, then cover the chocolate bars completely with the second half of the cookie dough. Press the cookie dough down around the edges to seal in the chocolate.

    Bake the bars on the middle rack until the tops are golden brown and a toothpick comes out clean-ish (obviously some chocolate will be on it), about 40 to 45 minutes. Start checking on them after about 35 minutes and don't over-bake--these are best when they're still gooey in the middle, and they set up a bit more after they've cooled.

    Allow the bars to cool slightly before cutting them and enjoy! These would be great frosted and served as cookie cake, too!

    This is a picture of chocolate stuffed cookie bars.

    If you like these, you should also try...

    • Pumpkin Cake Bars with Cream Cheese Frosting
    • Gluten-Free Confetti Cookie Dough Bites
    • Almond Shortbread Washboard Cookies
    This is a picture of pumpkin cake with chocolate bats.
    Pumpkin Cake Bars with Cream Cheese Frosting
    This is a picture of gluten-free confetti cookie dough bites.
    Gluten-Free Confetti Cookie Dough Bites
    This is a picture of almond shortbread washboard cookies.
    Almond Shortbread Washboard Cookies
    Gooey Chocolate Stuffed Cookie Bars

    Gooey Chocolate Stuffed Cookie Bars

    Recipe by Mollie

    These gooey chocolate stuffed cookie bars are soft in the middle, firm on the outside, and so so chocolate-y. Perfect for Christmas cookie exchanges, Thanksgiving dessert, and sweet snacking of any kind. They'd be great frosted and served as a cookie cake, too! And don't forget a glass of cold milk on the side!

    Course: DessertsCuisine: CookiesDifficulty: Easy
    0 from 0 votes
    Pin
    Print
    Servings

    12

    servings
    Prep time

    10

    minutes
    Cooking time

    45

    minutes
    Calories

    383

    kcal
    Total time

    55

    minutes
    Cook Mode

    Prevent your screen from going dark!

    Ingredients

    • 2.25 cups 2.25 all-purpose flour

    • 1 teaspoon 1 baking soda

    • 1.5 teaspoons 1.5 cornstarch

    • ½ teaspoon ½ salt

    • ¾ cup ¾ unsalted butter, melted

    • ¾ cup ¾ light brown sugar, packed loosely

    • ½ cup ½ granulated sugar

    • 1 1 egg, room temperature

    • 1 1 egg yolk, room temperature

    • 2 teaspoons 2 vanilla extract

    • 1 cup 1 white chocolate chips

    • 4 ounces 4 chocolate bar (see note)

    Directions

    • Preheat oven to 325 degrees.
    • In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth. Then add an egg, egg yolk, and vanilla extract and mix until combined.
    • In a separate large bowl, combine flour, baking soda, cornstarch, and salt. Hand whisk until all of the ingredients are combined. Then gradually add the dry ingredients to the wet ingredients, mixing as you go. Once combined, mix in the chocolate chips.
    • Line a 6"x10" casserole dish with parchment paper, and add half of the dough to the bottom, using your hands to press it evenly across the bottom of the dish. Place chocolate bars on top of the bottom layer of dough, then cover the chocolate bars completely with the second half of the cookie dough. Press the cookie dough down around the edges to seal in the chocolate.
    • Bake the bars on the middle rack until the tops are golden brown and a toothpick comes out clean-ish (obviously some chocolate will be on it), about 40 or 45 minutes. Don't over-bake--these are best when they're still gooey in the middle, and they set up a bit more after they've cooled.
    • Allow the bars to cool slightly before cutting them, and enjoy!

    Notes

    • I use the Pound Plus dark chocolate bars from Trader Joe's, but any chocolate bars will work--use what you prefer.
    • If you don't have a 6"x10" dish, use an 8"x8" dish or whatever you have that's closest in size.

    Did you make this recipe?

    Tag and follow @hangryeconomist on Instagram

    Like this recipe?

    Follow @hangryeconomist on Pinterest

    « Holiday Rum Punch
    Candied Pecan Green Beans »

    Primary Sidebar

    hi, we're Michael and Mollie

    Welcome! We are Michael & Mollie, a hangry economics enthusiast and her husband. Our goal is to provide you with delicious, accessible, and healthy-ish recipes that are both time- and money-efficient.

    More about us →

    trending Recipes

    • A bowl of creamy red pepper and tomato pasta garnished with basil.
      Creamy Red Pepper and Tomato Pasta
    • Escabeche Vegetable Salad
    • A grilled cheese burger in a basket with chips and tomato slices.
      Grilled Cheese Burger
    • Coconut Water Mocktail

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    • Email us

    Copyright © 2022 The Hangry Economist

    We are using cookies to give you the best experience on our website. Learn more here.

    The Hangry Economist
    Powered by  GDPR Cookie Compliance
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Strictly Necessary Cookies

    Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

    If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.