I’ve had these bars (another Pinterest find) on my mind for a few weeks, so I made sure I had soft butter and plenty of time to make them this weekend.

 

 

They are a creative twist on the classic chocolate chip cookie and they support kids cancer!  What more does one need?

Although I don’t actually own the book, Cookies for Kids Cancer, it is certainly one I am familiar with and something I have given as a gift.  They just released their second cookbook, and I absolutely love the ‘Be a Good Cookie’ spatula!

 

 

These sandwich bars come together with rich, gooey fudge tucked between two layers of soft chocolate chip cookie!

 

 

 

When adding the last layer of crumbled cookie dough, I would suggest adding in some walnuts, decorations, or any other flavors.

 

 

It was a little challenging to spread out the bottom layer of cookie dough.  So I’ll share the tip that worked for me…spray your clean hands with cookie spray.  This will help you move the dough around in order cover the bottom of the pan.  I should say that I have had a problem filling this pan before, so it may just be that my pan is too big.

 

 

The BOY came snooping around shortly after I pulled the pan out of the oven.  It was obvious that the fudge was gooey and the cookies still warm.

 

 

He stuck is finger right into the fudge for a first taste.

 

 

The trick to cutting these bars is that they have to cool down first.  The BOY barely let them settle before he was begging for a real bite.

 

 

So I cut him a huge bar and of course had a taste for myself.

 

 

 

I’ll tell you what worked for me was cutting all of the bars with my bash and chop and then freezing them over night.

 

 

These cookies are quite possibly my new favorite cookie!  And when I shared them with some coworkers today, they agreed!  The combination of rich fudge with everyone’s favorite classic cookie is memorable!  Luckily, I have a few left in the freezer : )

 

Although I only made three cookies for cookie month (I had planned on four), I definitely saved the best for last!

Have a great week!

 

Cookie Month Cookie #1 Pumpkin Spice

Cookie Month Cookie #2 Sugar Cookies

 

 

What is your favorite Cookie?

Share some links!

 

 

Gooey Chocolate Chip Sandwich Bars

Recipe from Recipe Girl

Original Recipe from Best Bake Sale Cookbook

Ingredients

 

GOOEY CHOCOLATE FILLING:

2 cups semi-sweet chocolate chips

One 14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

 

COOKIES:

1 cup (2 sticks) unsalted butter, at room temperature

1 cup light brown sugar

1/2 cup granulated white sugar

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

2 cups all-purpose flour

1 cup quick-cooking or old-fashioned rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

3 cups semi-sweet chocolate chips

 

Directions

Preheat oven to 350 degrees F. Lightly butter a 9×13-inch pan with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.

Prepare the gooey chocolate filling: Place the chocolate chips and condensed milk in a small saucepan over the lowest possible heat and cook, stirring constantly, until the chocolate has melted and the mixture has thickened, 3 to 5 minutes. Turn off the heat, add vanilla, and stir until smooth. Set aside to cool to room temperature.

Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips.

Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press down lightly to even it out. Pour the cooled chocolate mixture over the dough and then add small dollops of the remaining dough on top. Don’t worry if the dollops don’t completely cover the chocolate mixture. Just spread it together as much as you can, and let some chocolate peek through.

Bake until lightly browned, 20 to 25 minutes. Set aside to cool completely, then cut into 32 bars.

Freeze well.