Chewy Pudding Cookie Bars
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!
Servings: 15
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 378kcal · Carbohydrates: 57g · Protein: 3g · Fat: 16g · Saturated Fat: 9g · Cholesterol: 62mg · Sodium: 309mg · Potassium: 142mg · Fiber: 1g · Sugar: 40g · Vitamin A: 425IU · Calcium: 50mg · Iron: 2mg