Cookie bars are the lazy baker’s best friend, and these milk and white chocolate ones are something special. All the satisfaction of a homemade cookie without rolling, scooping, or watching a timer every 12 minutes — just press the dough into the pan, bake, and cut. The combination of milk and white chocolate creates a rich, slightly sweet bar that feels indulgent without being over the top. They’re perfect for bake sales, potlucks, or keeping wrapped on the counter for the week ahead.
- Swap: Use one type of chocolate exclusively — dark chocolate chips work especially well for a less-sweet, more sophisticated bar.
- Make-ahead: Bake and cool completely up to 2 days ahead; store wrapped at room temperature and cut just before serving.
- Storage: Store cut bars in an airtight container at room temperature for 4 days or freeze for up to 2 months.
- Variation: Press a handful of chopped macadamia nuts or toasted coconut flakes into the top before baking for extra texture.
- Serving: Slice into smaller squares for a party platter, or cut into larger bars and wrap individually for an easy grab-and-go treat.
It’s almost Valentines day… and my daughter requested some heart shaped cookies. I am not one to disappoint 😉 and also not one to have fresh baked cookies lying around that are not weight watcher friendly. These cookie bars are soft and brownie like, easy to make and only 4 smart points each! I just picked up a cheap heart pan from the dollar store that made 6 cookies at a time.
Milk & white chocolate cookie bars
Ingredients
- 2 Tbsp light margarine
- 1 tsp oil
- 1/2 cup brown sugar
- 2 Tbsp egg whites
- 1 tsp vanilla
- 1/2 tsp baking powder
- 3/4 cup flour
- 1 Tbsp chocolate chips
- 1 Tbsp white chocolate chips
Instructions
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Preheat oven to 35oF, spray your heart pan and set aside.
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Recipe makes 12 cookies, my pan made 6 at a time.
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In a bowl beat together your margarine, oil and sugar. Mix in your egg whites and vanilla.
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With a spoon mix in your baking powder and flour. Fold in chocolate chips.
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Drop a spoonful into your cookie tin, you will need to spread it out to cover the heart mold, depending on the size of your tin.
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Add some heart sprinkles if you wish. Bake in the oven for 10-12 minutes. Each cookie is 4sp or 2pp.
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Nutritional info, per cookie.. Calories.. 89…Fat 2.1g… Saturated fat 0.6g… Carbs 16.5g… Fiber 0.2g… Sugars 10.3g… Protein 1.2g
