Slow Cooker Chocolate Chip Cookie Bars

These Slow Cooker Chocolate Chip Cookie Bars are the perfect solution when you crave a warm, chewy, and gooey chocolate chip cookie but don't want to turn on the oven. By baking them in the slow cooker, you achieve an incredibly tender interior and avoid over-browning. This recipe is simple, requiring no mixer, and is the ultimate set it and forget it dessert—just line the pot, pour in the batter, and let the slow cooker work its magic!

Ingredients for the Perfect Chewy Cookie Bar

• Butter: Melted; provides the fat and moisture necessary for the cookie dough.
• Light brown sugar: Tightly packed; contributes depth of flavor, color, and chewiness to the cookie bars.
• Vanilla extract: Adds essential aromatic warmth and flavor.
• Eggs: Acts as the binder for the dough, helping it hold its structure.
• Salt: Balances the sweetness of the sugar and enhances the overall flavor.
• Flour: The dry base that gives the cookie bars their structure.
• Chocolate chips: Sprinkled on top; provide the bursts of melted chocolate.

How to Make Slow Cooker Chocolate Chip Cookie Bars

The technique is simple, but using the foil and paper towel ensures the perfect texture: the foil allows for easy removal, and the paper towel absorbs moisture to prevent a soggy top.

1. Mixing the Batter

Achieving a smooth mixture early on is key to the cookie bars' final texture.

1. Prep Cooker: Line a slow cooker with aluminum foil to create a foil bowl.
2. Mix Wet Ingredients: In a large mixing bowl, stir together melted butter and brown sugar until smooth. Add in vanilla extract and eggs and stir again until smooth.
3. Add Dry Ingredients: Stir in salt and flour until well combined.

2. Assembly and Cooking

Securing the paper towel is a critical step to achieve the desired "baked" consistency.

1. Fill Cooker: Pour batter into the bottom of a foil lined slow cooker. Sprinkle chocolate chips on top.
2. Secure Lid: Secure a paper towel under the lid of the slow cooker. This absorbs condensation and prevents the cookie bars from becoming soggy.
3. Cook: Cook on high $2 \ 1/2$ to $3$ hours until set in the middle.

3. Cooling and Serving

Cooling is essential to allow the bars to fully set before cutting.

1. Remove: Use the aluminum foil to remove the cookies from the slow cooker.
2. Cool: Cool at least 1 hour before cutting and serving.

Recipe Notes and Serving Suggestions

• Paper Towel: Lid: The paper towel is a crucial step! Do not skip it, as it prevents steam from dripping onto the cookies, which would make them wet and dense.
• Cooker Size: This recipe works best in a round or oval slow cooker, 4-6 quarts, as it provides a good surface area for even cooking.
• Cutting: Cooling: Cooling for at least 1 hour is necessary to allow the warm, gooey bars to firm up slightly, making them much easier to cut into neat squares.
• Serving Ideas: Serve warm with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dusting of powdered sugar.