Description
These delightful Raspberry and Chocolate Chip Cookie Bars combine the tartness of fresh raspberries with the rich sweetness of semi-sweet chocolate chips in a soft, buttery cookie base. Perfect for a dessert or snack, these bars are baked to golden perfection and are easy to prepare for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh raspberries
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes and helps to incorporate air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of raising agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain a tender crumb.
- Fold in Raspberries and Chocolate Chips: Gently fold in the fresh raspberries and semi-sweet chocolate chips, taking care not to crush the berries to keep their shape and moisture intact.
- Bake: Pour the batter evenly into the prepared baking dish and spread it out. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the cookie bars to cool completely in the pan before slicing into 12 bars. This helps them set and makes them easier to cut cleanly.
Notes
- Make sure the butter is at room temperature for easier creaming.
- Handle the raspberries gently to avoid crushing and coloring the batter too much.
- If fresh raspberries are not available, frozen raspberries can be used, but thaw and drain them first to avoid excess moisture.
- For extra flavor, you can sprinkle a little sea salt on top before baking.
- Store cookie bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
