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Chocolate Chip Cookie Gooey Bars

These gooey chocolate chip cookies start with regular chocolate chip cookie batter. Half of the batter is pressed into a pan lined with greased foil. Then a can of sweetened condensed milk is poured on top. Next a large chocolate bar is broken into pieces and dropped on top of the milk. The second half of the dough is broken up and dropped on top and pressed down to flatten. Then the pan is baked until the top is golden brown. After cooling, these gooey bars are sliced and enjoyed!
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Refrigeration Time 30 minutes
Servings 24 cookies

Ingredients

  • 1 cup butter
  • ¾ cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  • 3 ¼ cups AP flour
  • ½ tsp salt
  • 1 ½ cups mini chocolate chips
  • 14 oz can sweetened condensed milk
  • 4.4 oz large Hershey bar

Instructions

  1. Melt butter in saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce and then foam again. Once it’s done cooking the foam is light brown and it will dissipate after you remove from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let stand for 5 minutes to cool.
  2. Pour butter into bowl of electric mixer. Add both sugars and mix on low until combined.
  3. Combine flour, baking soda and salt in a medium bowl. Stir and set aside.
  4. Turn the mixer on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
  5. Line a 9x13 baking pan with foil and spray with cooking spray for easy removal. Press half of the cookie dough into prepared pan. Pour the sweetened condensed milk over the top, leaving ¼ inch edge around the pan. Then break up the chocolate bar and drop pieces over the top. Break up the remaining cookie dough and place it on top of the milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
  6. Refrigerate pan for 30 minutes.
  7. Preheat oven to 350 F. Bake for about 30-35 minutes until the tops of the bars start to get golden brown. Cool completely before slicing into bars.