Description
These Delightful Raspberry and Chocolate Chip Cookie Bars combine the tart freshness of raspberries with the rich sweetness of semi-sweet chocolate chips, baked into a soft, chewy bar perfect for any occasion. With a buttery, tender crumb and juicy bursts of fruit, these bars are a crowd-pleaser and simple to make.
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
- Prepare the baking dish: Preheat your oven to 350°F (175°C) and 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 an electric mixer to cream together the room temperature unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy; this typically takes about 2 to 3 minutes and incorporates air for a tender texture.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, then mix in the vanilla extract until the batter is smooth and combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing which can make the bars tough.
- Fold in add-ins: Carefully fold in the fresh raspberries and semi-sweet chocolate chips to the batter, taking care not to crush the raspberries to maintain bursts of juicy flavor.
- Bake the bars: Pour the batter into the prepared baking dish and spread it evenly with a spatula. Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool and serve: Allow the cookie bars to cool completely in the baking dish before slicing into 12 bars for best texture and ease of serving.
Notes
- Ensure butter is at room temperature for easier creaming and a better texture.
- Use fresh raspberries for the best flavor and texture; frozen raspberries can be used but may create excess moisture.
- Do not overmix the batter once the flour is added to keep the bars tender.
- Line the baking dish with parchment paper for easy removal and cleaner slicing.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
