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A stack of brownies tied with a red polka dot ribbon sits on a white napkin, with more brownies, a festive bowl of ornaments, and a jar of milk in the background.
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5 from 1 rating

Gingerbread Chocolate Chip Bars

Two different cookie doughs combined in one pan. I love making bar cookies so I'm not taking time to keep swapping baking sheets in the oven.
Prep Time5 minutes
Cook Time15 minutes
Additional Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie bars, gingerbread cookie bars
Servings: 20 bars
Author: Beth

Ingredients

Chocolate Chip Cookie Dough

  • 1 pouch Betty Crocker Chocolate Chip Cookie Mix or Double Chocolate Chip Mix 17.5 oz
  • ¼ cup vegetable oil
  • 2 tbsp water
  • 1 large egg

Gingerbread Dough

  • 1 box Betty Crocker gingerbread cake/cookie mix 14.5 oz
  • ½ cup butter softened (1 stick)
  • 1 tbsp water
  • 1 large egg

Instructions

  • Heat oven to 375 degrees F (350 degrees F for dark or nonstick pans).
  • In a medium bowl, stir together the chocolate chip dough ingredients until a soft dough forms. In a second medium bowl, stir together the gingerbread dough ingredients until soft dough forms.
  • Butter the bottom of a 9x13 inch pan, then spoon heaping spoonfuls of the chocolate chip dough about 2 inches apart. Repeat with gingerbread dough, placing spoonfuls of dough between the chocolate chip dough.
  • Press dough into an even layer.
  • Bake for 10 to 15 minutes or until golden brown.
  • Cool completely, about 45 minutes and cut into bars.

Notes

Recipe adapted from Betty Crocker.

Nutrition

Calories: 229kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 179mg | Potassium: 8mg | Sugar: 21g | Vitamin A: 169IU | Calcium: 4mg | Iron: 1mg