If there were a treat I could eat every day for a year, it would be these Salted Raspberry-Swirled Chocolate Chip Cookie Bars. They’re basically giant chocolate chip cookies, in bar form, with raspberry jam swirled into them and sprinkled with flaky salt right out of the oven. What more could you ask for?
Ingredients needed to make Salted Raspberry-Swirled Chocolate Chip Cookie Bars
These cookie bars used ingredients commonly found in chocolate chip cookies, with a few fun swaps. First, I like to brown my butter and chill it slightly before adding to the dough, rather than using regular softened butter. The nutty flavor it adds in unlike anything else and it’s a simple step that doesn’t require too much extra time. I also use a combination of store-bought raspberry jam and fresh raspberries mashed together to create an easy raspberry swirl, which really takes they cookie bars over the top and makes them perfect for Valentine’s day with the pop of red! Here’s the list of everything you’ll need:
- Unsalted butter
- Brown sugar (or coconut sugar)
- Granulated white sugar
- Vanilla extract
- All-purpose flour (or GF 1-1 substitute)
- Baking soda
- Chocolate chunks
- Raspberry preserves
- Fresh raspberries
- Flaky salt
Tools used to make Salted Raspberry-Swirled Chocolate Chip Cookie Bars
I love using my KitchenAid stand mixer to create these delicious bars, but this recipe can easily be done by hand or with a hand-mixer. It’s totally personal preference there. Since we’re using browned butter in its liquid state in place of regular softened butter, the need for “creaming” the butter and sugar together is less important, so mixing the dough by hand is completely fine.
You can make these bars in whatever size baking dish you like. For a thicker bar, as pictured, I used an 11x7in pan. Alternatively, you could use a 13x9in pan for thinner cookie bars that cook in less time. You’ll need the following kitchen equipment to make these bars:
- Electric stand mixer, hand-mixer, or mixing bowl and wooden spoon
- Measuring cups and spoons
- 11x7inch or 13x9inch baking dish
- Small saucepan
- Butter knife
- Parchment paper
How to make Salted Raspberry-Swirled Chocolate Chip Cookie Bars
The process for making these cookie bars starts by browning our butter. This takes anywhere from 5-10 minutes, plus chilling time, and adds so much flavor to these bars, so I’d recommend taking the time to do it rather than using regular old softened butter. While the butter browns, you can gather your remaining ingredients and combine the wet ones in one bowl and the dry ones in another bowl.
Once the browned butter gets a 10-15 minute chill in the freezer, we’ll add it the rest of our wet ingredients and mix thoroughly. Slowly incorporate the dry ingredients and chocolate chunks, and press the dough into a parchment-lined baking dish.
You’ll make the raspberry swirl by combining raspberry preserves with a handful of fresh raspberries and mashing it together. Then, you’ll drop spoonfuls right over top of the cookie bar dough in the baking dish and swirl it around using a butter knife. Bake the bars, let cool slightly, then slice and enjoy!
I love packing these cookie bars up into cardboard cookie boxes and adding festive ribbon for a sweet Valentine’s treat. We dropped some off to friends and neighbors the other day, and it made for such a cute little mid-week surprise ahead of this weekend’s holiday. See below for how I packed them up!
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2 sticks (1 cup) unsalted butter
¾ cup brown sugar, packed
¼ cup granulated sugar
2 tsp vanilla extract
2 ¼ cups all-purpose flour (or GF 1-1)
1 tsp baking soda
¾ tsp salt
1 ½ cups chocolate chunks
½ cup raspberry preserves
¼ cup fresh raspberries
Flaky sea salt, for serving
- Preheat the oven to 350 degrees Fahrenheit and line a 9×13 inch baking sheet with parchment paper.
- In a saucepan, brown the butter over medium-low heat. As the butter bubbles, push the foam out of the way with a spoon to monitor the browning solids. Remove from the heat once the butter turns golden-amber and transfer to a heat-safe bowl. Place in the freezer to chill for 15-20 minutes.
- Once the butter has cooled, add to the bowl of a stand mixer and cream together with the brown sugar and granulated sugar. Add the eggs and vanilla and mix again.
- Combine flour, baking soda, and salt in a separate mixing bowl. With the mixer running on low, slowly add the dry ingredients to the wet until fully incorporated.
- Remove the bowl from the mixer stand and fold in the chocolate chunks. Press dough into the baking dish in an even layer.
- Combine raspberry preserves and fresh raspberries, using the back of a spoon to mash the fresh raspberries into the preserves. Once combined, spoon little dollops of preserves over the cookie dough in the baking dish, then swirl it into the dough as best as possible using a butter knife.
- Bake for 25-30 minutes (if using a large baking dish, decrease the bake time to 18-23 minutes) until the cookie bars are golden brown and the middle is beginning to set. Let cool for 3-5 minutes, then run a butter knife along the edge of the baking dish and lift the bars out of the dish onto a cutting board. Cut into bars and sprinkle with flaky sea salt. Enjoy!
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