Maple Chocolate Chip Cookie Blondie Bars

These maple chocolate chip cookie blondies are the right dessert for a crowd. They’re made with the nice stuff- butter, flour, brown sugar, and a little bit maple syrup!

blondie bars in baking dish.

Chocolate Chip Cookie Bars Meets Maple Blondies!

When you’ll be able to’t decipher if it’s a cookie bar or a blondie bar, you simply fuse them collectively into one! Introducing –> Maple Chocolate Chip Cookie Blondie Bars, the love baby of a cookie bar and a blondie.

We’re enormous dessert followers right here at Match Foodie Finds and generally they need to be made with the good things:

  • Butter
  • Flour
  • Sugar

These bars are a spin-off of my mother’s well-known cookie bars, however I in fact made them a little bit extra Match Foodie, however eradicating some sugar and swapping it with maple syrup for that heat, wealthy taste.

Why you’ll like it!

Serves a crowd

Candy and chocolatey

Simple to make

mixing batter in bowl.

Featured Substances

  • Flour: flour is the principle ingredient on this recipe. We haven’t examined it with something apart from all-purpose as a result of that’s how my mother makes them.
  • Butter: butter is used because the fats and actually provides that yummy cookie bar taste.
  • Brown sugar: mild brown sugar is what makes these extra of a blondie.
  • Chocolate chips: what would a cookie blondie bar be with out chocolate chips?
  • Maple syrup: I subbed out a full cup of brown sugar and used 1/2 cup of maple syrup from my mother’s unique recipe to present them a hotter taste and fewer sugar.
  • Eggs: eggs are used to bind all substances collectively.
mixing bowl with batter in it.

Easy Directions

  1. Combine dry: mix, flour baking powder, and salt in a medium bowl.
  2. Cream butter and sugar: use a stand mixer to cream the butter and brown sugar. Then, add maple syrup and vanilla and blend once more. Slowly add the eggs and blend.
  3. Mix: add the dry substances into the moist and blend till mixed. Lastly, add in chocolate chips.
  4. Switch and Bake: switch the batter right into a greased 9×12-inch pan and bake at 350ºF for 20-25 minutes or till the highest begins to brown.
  5. Cool and Slice: let blondie bars cool utterly earlier than slicing into diamond shapes and serving.

Newest Desserts


batter in bowl.
bars in dish.


Retailer blondie bars in an hermetic container for as much as 3-5 days. For greatest outcomes, retailer them within the fridge.

To freeze: slice bars after which separate them out onto a baking sheet so that they aren’t touching. Freeze for Half-hour. As soon as they’re partially frozen, switch them into an hermetic container or gallon-size plastic bag and freeze for as much as 3 months.


Dry Substances

  • 2.75 cups all-purpose flour spooned and leveled
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup mild brown sugar packed
  • 1.5 cup semi-sweet chocolate chips

Moist Substances

  • 2/3 cup unsalted butter melted (11 tablespoons)
  • 1/2 cup maple syrup
  • 3 giant eggs
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350ºF and spray a 9×13-inch baking pan with cooking spray or line the pan with parchment paper. Put aside.

  • Add the flour, baking powder, and salt to a mixing bowl and whisk the substances collectively.

  • In a separate giant mixing bowl, cream the brown sugar and butter along with an electrical mixer or hand mixer on medium pace till mild and fluffy.

  • Drizzle the maple syrup and vanilla into the creamed combination and blend on low pace till mixed.

  • Add eggs into the blending bowl till all of the eggs are included.

  • Slowly add the dry substances to the moist substances till mixed.

  • Fold the chocolate chips into the dough after which switch the dough to the 9×13-inch pan and unfold the dough out with a spatula till evenly distributed.

  • Bake the bars 350ºF for 20-25 minutes or till barely golden brown.

  • Take away from the oven and let the bars cool for 20-Half-hour earlier than chopping into them.

Diet info

Energy: 179kcal Carbohydrates: 24g Protein: 2g Fats: 8g Fiber: 1g Sugar: 14g

Pictures: pictures taken on this put up are by Ashley McGlaughlin from The Edible Perspective.



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