Chocolate Ripple Cookie Squares Recipe

Name: Chocolate Ripple Cookie Squares
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: ½ cup semi-sweet chocolate chips; Sweetened Condensed Milk; 1 cup (2 sticks) softened butter; Brown Sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 ¼ cups all-purpose flour; Quick Cooking Oats; 1 cup chopped pecans; 1 ¾ cups granulated sugar; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup milk chocolate chips; white chocolate (for drizzling); dark chocolate (for drizzling)

Indulge in these decadent Chocolate Ripple Cookie Squares – the ultimate no-fuss dessert! Imagine rich, chocolatey cookie bars bursting with flavor, effortlessly made and perfect for any occasion. For a truly stunning presentation, drizzle melted white and dark chocolate over the top. Feel free to customize with your favorite nuts (like walnuts, almonds, or pecans) or shredded coconut. These freezer-friendly squares are perfect for baking ahead and enjoying whenever a chocolate craving hits!

Prep Time 20 mins

Cook Time 55 mins

Calories 234.5 kcal

Protein 6g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Ripple Cookie Squares

½ cup semi-sweet chocolate chips
Sweetened Condensed Milk
1 cup (2 sticks) softened butter
Brown Sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
Quick Cooking Oats
1 cup chopped pecans
1 ¾ cups granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup milk chocolate chips
white chocolate (for drizzling)
dark chocolate (for drizzling)

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How to Make Chocolate Ripple Cookie Squares

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 ¼ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in 1 cup chopped pecans (or your favorite nuts/coconut).
Spread half of the dough evenly into the prepared pan.
In a medium bowl, combine ½ cup semi-sweet chocolate chips and ½ cup milk chocolate chips.
Sprinkle the chocolate chips evenly over the dough in the pan.
Top with the remaining cookie dough, spreading it evenly.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
Let cool completely in the pan before cutting into squares.
Melt white chocolate and dark chocolate separately. Drizzle over cooled squares for an extra special touch.