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close up on the top of gingerbread cookie bars

Gingerbread Chocolate Chip Cookie Bars


  • Author: Jenna Barnard
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour + 1 hour cooling
  • Yield: 24 bars 1x

Description

Gooey and chewy cookie bars baked with a gingerbread base and topped with globs of chocolate chip cookie dough


Scale

Ingredients

Gingerbread Cookies (optional)

Chocolate Chip Cookie Dough

  • 1 3/4 cup (225g) all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (170g) unsalted butter, melted and cooled
  • 1/2 cup (100g) dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chips

Gingerbread Blondie 

  • 2 cups (260g) all purpose flour
  • 1 tsp salt
  • 2 tsp ground cinnamon 
  • 1 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup (220g) unsalted butter, room temp
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 cup (170g) unsulphured molasses
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

Gingerbread Cookies (optional)

  1. Before making the bars, you’ll need to bake the mini gingerbread cookies. You can also omit them or use store bought. They’re mainly for aesthetic purposes!

Chocolate Chip Cookie Dough

  1. Preheat the oven to 350F and grease and line a 9×13 baking dish with parchment paper.
  2. In a bowl other than your mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the mixing bowl using a hand or stand mixer with the paddle attachment or a whisk by hand, mix together the melted butter, brown sugar, and granulated sugar. 
  4. Mix in the egg and vanilla.
  5. Pour in the dry ingredients and fold to combine using a rubber spatula. 
  6. Fold in the chocolate chips and transfer the dough to a separate bowl. Now use this mixing bowl to make the gingerbread blondie (no need to wipe it out, just make sure you’ve scraped down the bowl well). 

Gingerbread Blondie

  1. In a bowl that is not your main mixing bowl, combine the flour, salt, and spices. Set aside.
  2. In the mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter, brown sugar, and molasses until well combined. 
  3. Next, mix in the egg and vanilla. 
  4. Pour in all of the dry ingredients and mix to combine. Then use a rubber spatula to scrape down the bottom of the bowl and mix by hand to ensure all of the ingredients are fully combined. It should be a very thick but sticky batter.

Assemble

  1. Add the gingerbread batter to the prepared baking pan and spread it even. 
  2. Add globs of the cookie dough on top, leaving gaps to allow the gingerbread base to show through. Gently press the dough flat with your fingers. Sprinkle the top with a few extra chocolate chips if desired.
  3. If you are not adding the gingerbread cookies, bake for a consistent 30-35 minutes. If you are adding the gingerbread cookies, bake the bars for 25 minutes, then remove the pan from the oven and lightly press the cookies into the surface (do not add icing before baking). Then continue to bake for another 5-10 minutes.
  4. Allow the bars to cool for 20 minutes at room temperature, then transfer to the refrigerator for about an hour to chill completely. It’s important that they’re chilled, otherwise the center will be too gooey if sliced into when warm. Once chilled, add the icing to the gingerbread men. 
  5. Now slice and enjoy!

Notes

BROWN SUGAR – I highly recommend using dark brown sugar to give these bars a rich and chewy texture. But if you can’t get your hands on some, regular light brown sugar will still work. 

HALF RECIPE – See post for modified recipe ingredients to bake in an 8×8 pan.

Keywords: gingerbread cookie bars, gingerbread bars, chocolate chip cookie bars

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