A bar version of the classic cookie, these slightly chewy chocolate-chip confections are a delight.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat an 8-by-12-inch or 7-by-11-inch baking pan with cooking spray. Set aside.

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  • Stir together flour, baking soda and salt in a mixing bowl; set aside. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, 30 to 60 seconds. Pour into a large mixing bowl. Add cream cheese, brown sugar and white sugar. Beat with an electric mixer on low speed until smooth. Add egg and vanilla; beat until well incorporated. Add the reserved dry ingredients and chocolate chips and stir just until combined.

  • Pour the batter into the prepared baking pan and bake until a skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in the pan on a wire rack. Cut into bars.

Tips

Make Ahead Tip: Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

124 calories; 4.2 g total fat; 2.4 g saturated fat; 19 mg cholesterol; 139 mg sodium. 42 mg potassium; 21.3 g carbohydrates; 0.5 g fiber; 16 g sugar; 1.5 g protein; 86 IU vitamin a iu; 19 mcg folate; 11 mg calcium; 1 mg iron; 8 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I've never made cookie bars before but I thought these turned out pretty well. I am most pleased with how small the amount of butter is in the whole recipe - my biggest concern when making cookies. They are definitely pretty chewy so take note of that. Also I took them out after 25 minutes like the recipe says and they weren't done. I added on another 5 and they came out nice. They definitely satisfy a chocolate fix with not a whole lot of fat. I will make these again. Read More
Rating: 5 stars
10/29/2011
I WILL be baking these again and agian and again... They have a very rich buttery flavor that tastes high-calorie but isn't. I didn't have any all-purpose flour so I had to use whole-wheat and they turned out just fine. Also I used fat-free cream cheese in place of the reduced-fat kind and Brummel & Brown spread instead of butter to shave calories. I swapped sugar for Splenda once to cut even MORE calories so my dad could have a sweet alternative to the fatty treats that his co-workers sometimes bring to his office. He FLIPPED for them! Eating Well you have a real home run on your hands. Just make sure to watch them like a hawk if you have to bake them in a 9"x13" baking pan; I let my first batch get overdone and the edges turned out too hard. Read More
Rating: 5 stars
10/29/2011
These were really good but I don't think they're that healthy. I used all whole wheat flour and next time I will definately cut back on the sugar. I loved that they did not have a lot of butter though! Read More
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Rating: 5 stars
10/29/2011
Superstar bars I lightened this recipe by replacing butter with fat free yogurt half the flour with whole wheat flour the egg with egg whites. I needed a recipe that was easy to make and could be cut into small pieces for a fraction lesson. I hope it is a lesson my students will never forget. I can also sneak in a healthy eating lesson while I am at it. Great head fake. Pros: Taste so good they won't last long. Cons: So light and fluffy they are hard to cut. Taste so good they won't last long. Read More
Rating: 4 stars
10/29/2011
Yummy and chewy My 8 year old daughter made these with a little help from me. This is her review. Not too hard nor too soft just right. Nice and chocolatey. She'll be baking them again. Pros: nice and chocolatey Read More