Description
These Delightful Raspberry and Chocolate Chip Cookie Bars combine the sweet tartness of fresh raspberries with rich semi-sweet chocolate chips in a soft, chewy cookie bar. Perfect for a delicious treat or dessert, these bars are easy to make and bake in under an hour.
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 and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper to prevent sticking.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the room temperature butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined, approximately 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until fully blended.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently with a spatula or spoon until just combined to avoid overmixing and tough bars.
- Fold in raspberries and chocolate chips: Carefully fold in the fresh raspberries and semi-sweet chocolate chips, being gentle to prevent crushing the berries while distributing the chocolate chips evenly.
- Bake the bars: Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid overbaking to keep the bars soft.
- Cool and serve: Allow the cookie bars to cool completely in the pan on a wire rack before slicing into 12 bars for serving. Cooling helps the bars to set and makes slicing easier without crumbling.
Notes
- Make sure the butter is at room temperature for easier creaming with sugars.
- Fresh raspberries add tartness and moisture; handle gently to keep their shape.
- You can substitute fresh raspberries with frozen ones if fresh are unavailable, but do not thaw before mixing to avoid excess moisture.
- For easier slicing, chill the bars in the refrigerator for 30 minutes after cooling at room temperature.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
