For me, there are few foods more comforting than a warm chocolate chip cookie. My family feels the same way, so our Farmhouse Kitchen Chocolate Chip Cookies are a common sight cooling on the kitchen counter. We never seem to tire of them. I can perk up any day by adding a batch of chocolate chip cookies to them.
It doesn’t take long to make a batch of chocolate chip cookie dough, but portioning the individual cookies, baking them, and allowing them too cool before loading up the baking sheets again does take time. Granted, it’s time well spent and work that ends with a pile of delicious cookies. So, I’m happy to make individual cookies with time allows.
Some days, I am short on time, yet we still want to enjoy that delicious flavor of a chocolate chip cookie. On those days, I put away the baking sheets and bake one pan of cookie bars instead. The entire batch of dough fits beautifully in a 9×9 baking pan and the cookie bars are baking in the oven in minutes.
To up the flavor, I like to add a little something extra to the top of the bars just before placing them in the oven. We live and bake around nut allergies here at the farmhouse. It’s been a decade since we were able to enjoy an M&M candy or a cookie studded with M&M candies because they aren’t an allergy safe option for us. Luckily, we can enjoy the same fun flavor and crunch with Vermont Nut Free’s Skippers without any need to worry about an allergic reaction. They deliver the same delicious flavor, the same chocolatey center covered in a crispy layer of candy coating.
Vermont Nut Free’s products are all 100% peanut and tree nut free, so we’re big fans. Their products are so delicious and my go to for baking chocolates, cocoa powder, and these Skippers which have been a family favorite for years. If you don’t have nut allergies to contend with, you can substitute your favorite baking candies or chips.
No matter how you choose to flavor your pan of cookie bars, I’m willing to bet that a warm square will end your day on a comforting and delicious note. If you choose to add a scoop of vanilla ice cream to the mix, your week will be made!
- 1 cup (8 ounces) butter, softened and cubed
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 ½ cups All-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 8 ounces (2 generous cups) chocolate chips
- 2 ounces (a generous handful) Skippers candies or your favorite cookie add-in
- Preheat the oven to 325 degrees Fahrenheit and position an oven rack in the middle of your oven. Line a 9x9 baking pan with a sheet of parchment paper if desired.
- Place the cubed butter in the bowl of your mixer fitted with a paddle or dough beaters. Mix on medium speed for 30 seconds, until the butter begins to smooth out a bit. Add the sugar and brown sugar before beating on medium speed until the mixture is completely smooth, approximately 2-4 minutes.
- Add the eggs and vanilla extract to the bowl and beat on low for a 10-20 seconds, just until combined. The batter may break up a bit, but don’t worry. It will come together when the dry ingredients are worked into the mix. Scrape down the bowl and beaters if necessary to gather the batter together before continuing.
- In a small bowl, combine the flour, salt, baking powder, baking soda, and chocolate chips. Stir to mix the dry ingredients.
- Add the dry ingredients in one addition to the mixer bowl. Mix on low speed until the dry ingredients have completely integrated into the dough. This should only take 30-60 seconds depending on the strength of your mixer. Take great care not to overmix the dough. Mixing develops the gluten in the flour and overmixing will encourage the dough to become tough.
- Transfer the dough to the 9x9 pan, spreading the dough to evenly fill the pan. Add Skippers to the top of the dough, dividing them across the dough evenly. Bake for 25 - 30 minutes, until the cookie dough has browned slightly and has a dry appearance on top. A toothpick inserted into the middle of the pan should come out cleanly or with small crumbs attached when the bars are baked. Rotating the baking sheets halfway through the baking time will help to ensure that the cookies are evenly baked.
- Remove the pan from the oven, allowing it to cool to room temperature. As with any cookie, these are even more delicious when eaten while still warm with a cup of coffee or cold glass of milk. They also make a delicious base for a scoop of vanilla ice cream!
- Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Vermont Nut Free Chocolates. You can learn all about them at www.vermontnutfree.com.