Whipped Ricotta & Double Chocolate Chip Cookie Bars

Before we dig into melty chocolate chips and pillowy ricotta, let me just say—thank you for being here! This recipe is close to my heart because it combines two of my favorite dessert textures: the dense chew of a cookie and the creamy lightness of whipped ricotta. It’s indulgent and cozy but surprisingly easy to make.

These Whipped Ricotta & Double Chocolate Chip Cookie Bars are what happens when a cheesecake and a chocolate chip cookie bar fall head-over-heels for each other. If you love easy baking, big chocolate flavor, and that not-too-sweet, not-too-fussy balance, you’re in for a treat.

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What Are These Cookie Bars?

These bars layer a rich double chocolate chip cookie dough base with a soft, whipped ricotta topping. The bottom bakes into a chewy, chocolate-studded crust, while the top stays creamy and light. The texture contrast is heaven—and the best part? No need for multiple mixing bowls or fancy techniques. Just whip, layer, and bake.

Reasons to Love This Recipe

• 🧁 Two layers of texture – chewy cookie + creamy ricotta

• 🍫 Double chocolate fix from melted chips and cocoa base

• 🧀 Ricotta adds richness without being heavy or cloying

• 🧊 Freezer-friendly and make-ahead approved

• ✨ Customizable with nuts, flavored chips, or extracts

What It Tastes Like

The bottom layer is fudgy and rich, with that brown sugar chewiness you crave from a cookie. The ricotta layer is like a whisper of cheesecake—airy, lightly sweet, and the perfect foil to all that chocolate. Together? Decadent. Balanced. Anything but boring.

Key Benefits

• ✔️ Easy to make with basic pantry staples

• ✔️ One pan, minimal cleanup

• ✔️ Great for gifting, sharing, or freezing

• ✔️ Naturally customizable—try espresso chips, orange zest, or a swirl of peanut butter!

Ingredients You’ll Need

📝 For the Bars:

• 1 cup whole milk ricotta cheese

• 1 cup semi-sweet chocolate chips, divided

• ½ cup packed brown sugar

• 1 cup all-purpose flour

• ½ cup unsalted butter, melted

💡 Tip: Use high-quality ricotta for best texture—drain if watery.

Tools You’ll Need

• Mixing bowls

• Electric mixer

• 8×8-inch baking pan

• Parchment paper

• Spatula

Optional Additions & Variations

• 🥜 Add ½ cup chopped walnuts or pecans to the base

• 🍊 Mix zest of 1 orange into the ricotta for a citrusy pop

• ☕ Swirl in 1 tablespoon espresso to deepen chocolate flavor

• 🍓 Serve with fresh berries or a drizzle of raspberry sauce

How to Make Whipped Ricotta Cookie Bars

👩‍🍳 Step-by-Step Instructions

1. Preheat & Prep
   Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.

2. Mix the Base
   In a large bowl, stir together melted butter and brown sugar until smooth. Add flour and half the chocolate chips. Mix until a thick dough forms.

3. Press It In
   Press dough evenly into the prepared pan using a spatula or clean hands.

4. Whip the Ricotta
   In a separate bowl, whip ricotta cheese with an electric mixer until smooth and fluffy (about 1 minute).

5. Spread the Ricotta Layer
   Spoon the whipped ricotta over the cookie base and spread gently into an even layer.

6. Add the Final Touch
   Sprinkle the remaining chocolate chips over the ricotta, pressing lightly so they settle in.

7. Bake Until Set
   Bake for 25–30 minutes, or until edges are golden and the center is just set. A toothpick should come out mostly clean from the center.

8. Cool Completely
   Cool in the pan on a wire rack. Once cool, use the parchment paper to lift the bars and slice into squares.

What to Serve With These Bars

These beauties shine on their own, but they’re even better with:

• ☕ A hot cup of espresso or café au lait

• 🍓 Fresh strawberries or raspberries

• 🍦 A scoop of vanilla or salted caramel ice cream

• 🥂 A drizzle of chocolate liqueur for grown-up flair

Tips for Perfect Bars

• Let them cool completely for clean slicing

• If your ricotta is watery, strain it through a cheesecloth first

• Use dark chocolate chips for a richer flavor

• Want neater edges? Chill for 1 hour before slicing

Storage Instructions

• Room Temp: Store in an airtight container for up to 2 days

• Refrigerator: Keeps for up to 5 days

• Freezer: Wrap individually and freeze for up to 1 month. Thaw overnight

Frequently Asked Questions (FAQ)

Q: Can I use part-skim ricotta?

A: You can, but whole milk ricotta gives a creamier, more luxurious result.

Q: Can I make this gluten-free?

A: Yes! Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

Q: Do I need to chill them before serving?

A: Not necessarily, but chilling helps firm the layers and makes for cleaner slicing.

Q: Can I add cocoa powder to the base?

A: Absolutely! Add 2 tablespoons cocoa powder and reduce flour by the same amount for extra chocolate punch.

Final Thoughts – Comfort Baking, Elevated ✨

These Whipped Ricotta & Double Chocolate Chip Cookie Bars are comfort food with a touch of elegance. They’re chewy, creamy, chocolatey, and just sophisticated enough to impress without stressing you out in the kitchen.

📸 Tried this recipe? I’d love to see your cookie bars!
Tag me on Pinterest or drop a photo in the comments—let’s spread that sweet joy together.

More Easy Dessert Bars to Love

• 🍫 Fudgy Olive Oil Brownie Bites

• 🍋 Lemon Ricotta Crumb Bars

• 🥜 Peanut Butter Chocolate Swirl Blondies

Nutritional Info (Per Bar, Approx.)

• Calories: 250

• Fat: 15g

• Carbs: 27g

• Protein: 4g

• Sugar: 18g

• Fiber: 1g

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