Strawberries & Cream Cookie Bars
Thick & chewy strawberries and cream cookie bars are a delightful recipe everyone will love. These colorful cookies with chewy strawberry pieces, white morsels, and more are rich, buttery, & gooey. These make a great spring or summer dessert.
Equipment
- hand mixer
- 11x7 baking dish
Ingredients
- 1 & ½ sticks salted butter softened/room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 eggs room temperature
- ½ tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 8-ounce package Nestle Toll House Strawberries & Cream Flavored Morsels & More
Instructions
- Bring butter & eggs to room temperature before mixing the dough.
- Preheat the oven to 350°.
- In a small or medium-sized mixing bowl combine the dry ingredients - flour, baking soda, salt, & cornstarch.
- In a large mixing bowl, combine the wet ingredients - softened butter, sugars, and vanilla. Using a hand mixer, mix on medium speed to cream the ingredients together until well combined.Add the eggs one at a time and mix at low to medium speed. Once both eggs are combined with the wet ingredients, the dry ingredients are ready to be added.
- Add ½ of the dry ingredients into the wet ingredients. With the hand mixer on low to medium, mix to bring the dry and wet ingredients together. Add the other half slowly with the mixer on low until all the dry ingredients are added. Then mix on medium speed to combine completely, scrape edges with a rubber spatula as needed to incorporate all ingredients together.
- Once the dough is ready, add the strawberries & cream morsel mixture. Fold or stir them gently into the cookie dough to evenly distribute.
- Prepare an 11x7 jelly roll/baking dish with foil. Spray the foil with cooking spray. Scoop the dough into the baking pan and smooth out evenly. The cookie dough should go about 75% up the sides of the pan.
- Bake 25-30 minutes. A toothpick inserted into the dough should come out clean without any dough on it (streaks of melted white chocolate are ok) The top will be lightly golden and the corners a light brown.
- Let cool for 30 minutes. Lift the foil out of the pan. Place the foil-lined cookie block on a cutting board. Peel back the edges of the foil. Using a long sharp knife - like a bread knife, cut into 24 equal-sized cookie bars.
- Store leftover baked bars in an air-tight container in a single layer. If needed, use parchment paper between layers. Store the container with the cookies in a cool dark for up to 3 days.
Nutrition
Calories: 137kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 195mgPotassium: 25mgFiber: 0.3gSugar: 11gVitamin A: 196IUCalcium: 9mgIron: 1mg
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