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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 possibly can’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 youngster of a cookie bar and a blondie.

We’re large dessert followers right here at Match Foodie Finds and typically they should be made with the great things:

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 find it irresistible!

Serves a crowd

Candy and chocolatey

Straightforward to make

mixing batter in bowl.

Featured Elements

  • Flour: flour is the primary 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: gentle 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 elements 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 elements 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 fully earlier than slicing into diamond shapes and serving.
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 Elements

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

Moist Elements

  • 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 elements collectively.

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

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

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

  • Slowly add the dry elements to the moist elements 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.

Vitamin information

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

Images: pictures taken on this publish are by Ashley McGlaughlin from The Edible Perspective.

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