13 Delicious Bar Cookie Recipes that Can Serve a Crowd (2024)

FAQs

What is the difference between a cookie and a cookie bar? ›

Bar Cookies are cookies that the dough is baked spread-out in a pan. The cookies are cut into “bars” after baking. Most drop cookies can also be made into bar cookies. Bar cookie dough is pretty stiff/firm like a cookie dough.

For example, coffee and tea are both popular choices to accompany cookies. If you prefer something cold, milk or even a glass of ice water can be refreshing alongside a sweet treat. If you want to get a little fancier, try pairing your cookies with a glass of wine or beer.

Chocolate Chip Cookies with Milk

In the top spot is the all-time favorite that can be enjoyed as simply or laboriously as you like.

Bar cookies should be cooled in their baking pan on a cooling rack. Use a sharp knife to cut the bars in the pan into rectangles, squares, diamonds or other shapes. The following guidelines for the number and size of the bars a recipe will make are approximate. Using a thin, narrow metal spatula, remove bars from pan.

BAR COOKIES: Bar cookies are made from dough that has been shaped into long bars, baked and then cut. Popular bar cookies are hermits, coconut bars and fruit bars. Biscotti are bar cookies that are baked, sliced, and then baked again.

Its light and refreshing flavor brings out the sweetness of any dessert without overpowering it. And its texture still adds an element of creaminess without being too heavy. So if you want to indulge but don't want to overdo it, skim milk is your best bet - great for those late-night cookie cravings!

And because flavor is made up of both taste and aroma, dunking your cookies in milk can improve the flavor by helping the fresh-baked scent reach your nasal passages more quickly. This is especially true if the milk is warm, as wet, hot aromas travel faster.

Milk calms down the intense sweetness from the chocolate, according to Harting, and the emulsifiers “help to smooth out the chocolate as you're eating it,” giving you the perfect creaminess-to-cookie flavor ratio. Otherwise, it could taste too gritty and crunchy. Inspired to bake some delicious cookies now?

What traditional drink is served with cookies? ›

Dunking your cookie in a cold glass of milk is the first thing you think of when asked for a good cookie pairing. It's an iconic, if not one of the most important, food pairings of all time.

9-by-13-inch baking pans: To make bar cookies, you obviously need a pan to bake them in. I prefer metal, straight-sided pans that truly measure 9 by 13. Many pans have rounded corners, dramatically-sloped sides or are slightly smaller in dimension than their labeling might suggest.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

For cake-like bars, test with a wooden pick inserted at the center of the pan. If it comes out with a few moist crumbs clinging to it, the cookies are done. Chewy (moister) bars will have a dull, rather than shiny, surface; a slight imprint will remain after touching the surface lightly with your fingertip.

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The reason these are called "magic" is because you layer everything into a pan, pour sweetened condensed milk over the top, and bake. When they come out of the oven, the sweetened condensed milk has baked into each layer, creating a bar that holds together and tastes amazing!

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