Soft, buttery cookie bars filled with mini milk chocolate kisses and finished with extra chocolate pieces pressed into the top. About 48 bars.
Simple steps and a make-ahead option make this a handy addition to a cookie and bar dessert tray.
Helpful Tips
- If the dough feels stiff, finish stirring in the flour by hand.
- Press the reserved chocolate pieces into the bars as soon as the pan comes out of the oven.
- Cool completely before cutting so the bars hold their shape.
THE RECIPE
Mini Kisses Cookie Bars
Prep20 min
Bake15–20 min
TotalAbout 2 hr 35 min
YieldAbout 48 bars
Ingredients
Instructions
- Heat the oven to 375°F (190°C). Beat the butter and shortening in a large bowl on medium speed just until blended.
- Add the brown sugar and granulated sugar and beat well. Beat in the eggs, vanilla, and baking soda. Gradually mix in the flour. Set aside 1/2 cup of the mini chocolate pieces; stir the remaining pieces and nuts, if using, into the dough. Press the dough into an ungreased 15 1/2 × 10 1/2 × 1-inch jelly-roll pan.
- Bake for 15 to 20 minutes, or until the top is golden. Remove from the oven and immediately scatter the reserved mini chocolate pieces over the top, pressing lightly.
- Cool completely in the pan on a wire rack, about 2 hours, then cut into bars.
Frequently Asked Questions
What pan size is used for these cookie bars?
Use a 15 1/2 × 10 1/2 × 1-inch jelly-roll pan.
When do the extra chocolate pieces go on top?
Scatter them over the bars right after baking and press them in lightly.
Recipe adapted from the vintage cookbook pages supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.