These Gingerbread Chocolate Chip Cookie Bars have a chewy gingerbread blondie base and are baked with globs of cookie dough on top. It’s a really quick and easy recipe for a quick gingerbread fix!
WHAT YOU NEED all purpose flour baking powder salt unsalted butter dark brown sugar granulated sugar egg vanilla extract dark chocolate chips ground cinnamon ground ginger ground nutmeg unsulphured molasses
1. Combine the flour, salt, and spices. Set aside. 2. Cream together the butter, brown sugar, and molasses until well combined. Next, mix in the egg and vanilla. 3. Pour in all of the dry ingredients and mix to combine. It should be a very thick but sticky batter.
4. Whisk together the flour, baking powder, and salt. 5. Mix together the melted butter, brown sugar, and granulated sugar. Mix in the egg and vanilla. 6. Pour in the dry ingredients and fold to combine using a rubber spatula. Fold in the chocolate chips.
7. Add the gingerbread batter to a prepared baking pan and spread it even. 8. 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.
9. Bake and allow the bars to cool for 20 minutes at room temperature, then transfer to the refrigerator for about an hour to chill completely before slicing. 10. If topping with mini gingerbread men, press them into the top of the bars towards the end of baking, and ice when completely cool.