Bourbon Cookie Bars with Toffee, Pecans, and Chocolate Chips
Chewy and gooey bourbon flavored cookie bars, filled with pecans, chocolate chips, and toffee bits for a sweet and flavorful treat.
Servings 24 Bars
Calories 215kcal
Ingredients
- 1 ½ Cups All-purpose flour
- ¾ Cup White Whole Wheat Flour
- ¼ Cup Cornstarch
- 1 ½ tsp Baking Soda
- ½ tsp Salt
- ¾ Cup Unsalted Butter melted and cooled slightly
- 1 ⅓ Cup Brown Sugar
- ⅓ Cup Granulated Sugar
- 2 Eggs room temperature
- 1 Tbsp Bourbon or whiskey
- ½ Cup Pecans roughly chopped
- ½ Cup Toffee Bits
- ¾ Cup Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350°F with a rack in the center. Line a 9x13 pan with parchment paper, hanging over the two long edges.
- In a medium mixing bowl, whisk together the flours, cornstarch, baking soda, and salt until combined. In a large mixing bowl, combine the butter and sugars. Then mix in the eggs and bourbon until smooth.
- Add the dry ingredients into the mixture, and fold in until just combined, and there are no large streaks of flour. Fold in the chocolate chips, pecans, and toffee bits until distributed.
- Transfer the cookie dough to the prepared pan, and press it into an even layer. Be sure to use your finger tips to get it into the edges and corners.
- Bake for 18-22 minutes, until the cookies appear dry at the edges, but still somewhat underdone in the middle. A toothpick inserted into the center should come out clean.
- Let the cookie bars cool completely in the pan for at least an hour. Then use the parchment paper to lift the entire cookie out of the pan, and slice into 24 pieces. Serve immediately, or store for later.
Notes
- Make ahead tip: Store baked and cooled cookie bars, sliced or unsliced, in a sealed container at room temperature for 2-3 days.
- Substitutions:
- Nut free: Simply omit the pecans and toffee bits. Add in a few more chocolate chips to make up for it.
- Alcohol free: Replace the bourbon with 1 tsp vanilla and 2 tsp water.