Classic cookies get a makeover with vanilla pudding powder and two kinds of chocolate chips, then formed into cookie bars. Soft, chewy, and so tasty!
It’s possible I love cookie bars more than actual cookies. Maybe. Only because there’s no scooping or rolling, with practically the same end result.
I took my favorite pudding cookies and doctored them up for these bars. They’re so easy, delicious, and easily customizable!
Why add pudding powder to the cookie bars?
The pudding powder is a wonderful way to make cakes, cookies, and cookie bars extra moist, and also help them hold their structure. It’s also an easy way to alter the flavor.
- Use a different pudding flavor. If vanilla is too boring for you, try these bars with chocolate, butterscotch, or pumpkin spice!
- Swap out the semisweet and butterscotch chips for milk chocolate, white chocolate, or a combination.
- Use M&Ms instead of the chocolate chips (red and green are pretty for Christmas or red and pink for Valentine’s Day!)
- Toss in a 1/4 cup of chopped nuts like walnuts or pecans.
How to Store these Cookie Bars
Once completely cooled, these can be stored for up to 4 days at room temperature in an airtight container. They also freeze well up to 3 months. Wrap tightly in plastic wrap or pack in freezer-safe plastic bags, separating layers with waxed paper, removing as much air as possible. Thaw bars overnight in the refrigerator and bring to room temperature before serving.
Other Dessert Bars We Love
Watch the video
How To Make This Pudding Cookie Bars Recipe
Chewy Pudding Cookie Bars
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/4 cups all-purpose flour
- 3.4 ounce box vanilla instant pudding (just the powder)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
- Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper, leaving some overhang for easy removal.
- In a large bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar together until well combined.
- Add eggs and the vanilla; beat until combined.
- Add in flour, pudding powder, baking powder, baking soda, and salt. Continue to mix until well blended.
- Add the chocolate and butterscotch chips and combine again. (Batter will be thick.)
- Using a spatula, transfer batter to the prepared dish and spread it out evenly.
- Bake for 30 minutes until a toothpick inserted in the center comes out almost clean.
- Remove from the oven and allow to cook completely before separating from the parchment paper. Cut into bars and enjoy!
- For recipe variations, please refer to the full article.
- Once completely cooled, these can be stored for up to 4 days at room temperature in an airtight container. They also freeze well up to 3 months. Wrap tightly in plastic wrap or pack in freezer-safe plastic bags, separating layers with waxed paper, removing as much air as possible. Thaw bars overnight in the refrigerator and bring to room temperature before serving.