Slow Cooker Chocolate Chip Cookie Bars: Soft and chewy cookie bars that are made in your favorite appliance, the slow cooker! Mix it up with butterscotch chips, m&ms, caramel–it’s up to you!
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 1/2 cups flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 1 1/3 cup chocolate chips (you can do half chocolate and half butterscotch if you prefer)
- Add the butter to a medium sized microwave safe bowl. If the butter is straight from the
- refrigerator put it in the microwave for 45 seconds. It should be half melted and half super soft. If the butter was from the freezer it will take a bit longer.
- Add in the brown and white sugar. Stir the butter and sugar together until smooth with a whisk.
- Add in the egg. Whisk until smooth.
- Whisk in the vanilla.
- Add the flour on top of the wet ingredients. Now add in the baking soda, salt and cornstarch. Now stir with a spoon, folding the flour into the wet mixture rather than mixing or stirring vigorously.
- Now add in the chocolate chips and fold in until combined.
- Cut out a piece of parchment paper that will fit in the bottom of your oval 6 quart slow cooker. Place in the bottom. Spread the dough into the slow cooker.
- Cover and cook on HIGH for 1 1/2 hours to 3 hours (depending on your slow cooker). Mine took about 1 hour and 45 minutes. Test for doneness with a toothpick. Remove the slow cooker insert and place on a cooking rack. Let it cool for 30 minutes. Run a knife around the edge of the slow cooker and gently turn the slow cooker upside down to place the cookie bars onto a platter. Cut and enjoy.
These slow cooker chocolate chip cookie bars are perfect if you have people in your family that like the crispy edges and people that like the undercooked soft middle. Each slow cooker cooks differently so you’ll have to adjust the cooking time accordingly. Some slow cookers cook sooo hot. I would put a foil ring around the edges if you are using a hot slow cooker. That will prevent the edges from burning. I also like to cut out an oval piece of parchment paper to sit in the bottom of the slow cooker so I can get the chocolate chip cookie bars out intact. I use a pencil and trace an outline of the oval slow cooker on the parchment so I get a piece that fits perfectly. Finally, make sure to put a couple layers of paper towels on the top of the slow cooker and then seal it up with the lid. This will help to prevent moisture dripping down onto the cookie bars.