These maple chocolate chip cookie blondies are the perfect dessert for a crowd. They’re made with the good stuff- butter, flour, brown sugar, and a little maple syrup!
Chocolate Chip Cookie Bars Meets Maple Blondies!
When you can’t decipher if it’s a cookie bar or a blondie bar, you just fuse them together into one! Introducing –> Maple Chocolate Chip Cookie Blondie Bars, the love child of a cookie bar and a blondie.
We’re huge dessert fans here at Fit Foodie Finds and sometimes they deserve to be made with the good stuff:
These bars are a spin-off of my mom’s famous cookie bars, but I of course made them a little more Fit Foodie, but removing some sugar and swapping it with maple syrup for that warm, rich flavor.
Why you’ll love it!
Serves a crowd
Sweet and chocolatey
Easy to make
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- Flour: flour is the main ingredient in this recipe. We haven’t tested it with anything other than all-purpose because that’s how my mom makes them.
- Butter: butter is used as the fat and really adds that yummy cookie bar flavor.
- Brown sugar: light brown sugar is what makes these more of a blondie.
- Chocolate chips: what would a cookie blondie bar be without chocolate chips?
- Maple syrup: I subbed out a full cup of brown sugar and used 1/2 cup of maple syrup from my mom’s original recipe to give them a warmer flavor and less sugar.
- Eggs: eggs are used to bind all ingredients together.
- Mix dry: combine, flour baking powder, and salt in a medium bowl.
- Cream butter and sugar: use a stand mixer to cream the butter and brown sugar. Then, add maple syrup and vanilla and mix again. Slowly add the eggs and mix.
- Combine: add the dry ingredients into the wet and mix until combined. Finally, add in chocolate chips.
- Transfer and Bake: transfer the batter into a greased 9×12-inch pan and bake at 350ºF for 20-25 minutes or until the top begins to brown.
- Cool and Slice: let blondie bars cool completely before slicing into diamond shapes and serving.
Store blondie bars in an airtight container for up to 3-5 days. For best results, store them in the fridge.
To freeze: slice bars and then separate them out onto a baking sheet so they aren’t touching. Freeze for 30 minutes. Once they are partially frozen, transfer them into an airtight container or gallon-size plastic bag and freeze for up to 3 months.
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Maple Chocolate Chip Cookie Blondie Bars
- Preheat the oven to 350ºF and spray a 9×13-inch baking pan with cooking spray or line the pan with parchment paper. Set aside.
- Add the flour, baking powder, and salt to a mixing bowl and whisk the ingredients together.
- In a separate large mixing bowl, cream the brown sugar and butter together with an electric mixer or hand mixer on medium speed until light and fluffy.
- Drizzle the maple syrup and vanilla into the creamed mixture and mix on low speed until combined.
- Add eggs into the mixing bowl until all the eggs are incorporated.
- Slowly add the dry ingredients to the wet ingredients until combined.
- Fold the chocolate chips into the dough and then transfer the dough to the 9×13-inch pan and spread the dough out with a spatula until evenly distributed.
- Bake the bars 350ºF for 20-25 minutes or until slightly golden brown.
- Remove from the oven and let the bars cool for 20-30 minutes before cutting into them.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.