Ooey Gooey Cookie Bar

Gooey Chocolate Chip Cookie Bars Crazy for Crust

WebFeb 6, 2019 · Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. …

Rating: 4.2/5(161)
1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
2. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.

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Peanut Butter Cookie Gooey Bars Crazy for Crust

WebMay 15, 2020 · Instructions. Preheat oven to 350°F. Line a 9x13” pan with foil or parchment paper and spray with cooking spray. Cream butter, …

Rating: 4.8/5(23)
1. Preheat oven to 350°F. Line a 9x13” pan with foil or parchment paper and spray with cooking spray.
2. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, salt, and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
3. Press 2/3 of the dough in the bottom of the pan. The dough is very sticky so spray your hands with cooking spray first. It’ll look like you don’t have enough dough but spread it into a thin layer.
4. Sprinkle the chocolate chips over the top of the bottom layer. Pour the sweetened condensed milk (SCM) over the chocolate chips. Try to give a 1/2 inch border around the edges where the SCM does not touch the edge of the pan. This prevents bubbling edges.

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