Cinnamon Chocolate Chip Cookie Bars - SRC

This has gotta be one of the best days of the month because it's REVEAL day for the Secret Recipe Club!!! What's the Secret Recipe Club, you ask? It's this really cool group that was started by Amanda of Amanda's Cookin'. Each month, all the participants get assigned to someone else's blog from which they pick a recipe to make and post, but it's all a secret until the big day. Anyone can join, just click HERE to sign up.

This month, I was assigned to Barb's blog, "Mom's Fridge" and the recipe I picked was one that she had linked up to my Sweets for a Saturday linky party - Favorite Chocolate Chip Cookies. The one twist to this recipe is that it has cinnamon in it. Well, you know I can't resist trying another chocolate chip cookie recipe, especially one that's spiced up.


I did make a few changes to the recipe, however. I used dark brown sugar instead of light brown sugar and I accidentally put in baking powder instead of baking soda. Then, because the dough is very soft, I chilled it overnight in the fridge. Also, my oven tends to make cookies spread like crazy and I definitely didn't want that to happen. So, I put the dough into a pan and baked up some cinnamon chocolate chip cookie bars instead.


Oh man. Making these into bars was the best call ever! They were totally chewy and gooey on the inside and full of warm, melty chocolate running through every bite. I tell you, I was in heaven eating these bars. It took every bit of my self control to keep from eating half the batch. Thanks so much Barb for one yummilicious recipe!

Cinnamon Chocolate Chip Cookie Bars (Mom's Fridge)

3/4 cup butter (1 1/2 sticks), softened

1/2 cup sugar

1 cup brown sugar (I used dark brown sugar)

1 tsp vanilla extract

1 egg, beaten

1 1/2 cups flour

2 tsp. cinnamon

1/4 tsp salt

1/2 tsp baking soda (I accidentally used baking powder)

1 package chocolate chips

Cream butter, sugars, vanilla and egg with electric mixer until light and fluffy. Add dry ingredients, excluding chips. Stir in chips by hand or use the mixer on very low speed. Chill the dough overnight in the fridge in a covered container.

Put the dough into an 8x8 greased pan and bake at 375F for 40-50 min. until a toothpick comes out clean (mine took 50 min.).