- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1/2 teaspoon almond extract
- 2-1/4 cups all-purpose flour
- 1/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (10 to 12 ounces) white baking chips,divided
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Set aside 1/4 cup chips; stir remaining chips into batter.
- Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with reserved chips. Bake at 375° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 4 dozen.
Reviews for Polka-Dot Cookie Bars
"These are really good and I do like the way the chips on top browned. Hard to find good recipes without nuts for those with nut allergies."
"A good chocolate bar recipe."
"This recipe was awesome! The only change I made to the recipe was the chips. I didn't have a whole bag of white chocolate chips, so I substituted peanut butter chips in for what I was missing. It turned out great. I think I will make it this way from now on. I agree with another reviewer: the white chips on the top burned in the oven. Next time I will stir them into the batter with the rest of the chips. I baked the bars at 350 degrees for only 15 minutes and they were done in that time. I think they taste more like a moist brownie than a cookie. There is nothing hard or crunchy about them. The whole family loves this recipe! Will definitely make again!"
"This a quick and easy recipe. Nothing "spectacular" about it, but my family did enjoy it. I would recommend not use vanilla chips. Try using chocolate or peanut butter chips for better taste. Easier to make than regular cookies!"
"Wonderful flavor and nice texture! We love these. It's even delicious (and much more cake-like) when we sub applesauce for all the butter. Yum!"
"I did like cooking one pan vs. spooning, baking, transfering, spooning, baking cookies. However, it's thick like a brownie and I enjoy thin cookies. Next time I will try spreading into two pans so consistency is that of a cookie. Also, my white chips on top were partially burnt. I will just mix them all in next time around. Great recipe though. Technique wasn't my favorite."
"I've made these cookies but have cut the amount of white chips in half and put chopped macadamia nuts in place of the missing chips. Wow what a great taste and it cuts down the overly sweet taste.grammieincanada"
"These were super easy to make. Took some muscle though to spread out in the cookie pan, but overall they came out as advertised. They were very sweet -- almost too sweet. They are also extremely rich. However, I'd make them again... they make a good treat and will satisfy anyone's sweet tooth."