My vintage inspiration.

My vintage inspiration for this cake is from my Nan’s recipe book.

While called the Neiman Marcus cookie, this 90’s version comes from a recipe that circulated via a chain letter, not the official recipe. The cookie became legendary thanks to an urban myth about a customer at Neiman Marcus Cafe who asked for their cookie recipe and was allegedly charged $250 on their credit card, not $2.50 and decided to share it with the public but all a hoax.

In 1997 Neiman Marcus published their own version of an oatmeal cookie recipe which includes the blender oats and espresso powder. Over the years, countless versions have been published, so here is my modern take on it.

Ingredients to make Chocolate Chip Oat Cookies

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Oats are a whole grain high in fiber and available as whole old-fashioned oats, or quick oats, which are finely cut and partially pre-cooked.
• Baking soda (sodium bicarbonate) is a leavening agent that reacts with acidic ingredients (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Mix-Ins

• Semi-sweet chocolate chips are typically the best choice because they balance the sugar. Milk or dark chocolate chips or any size like regular chocolate chips, mini-chocolate chips or chocolate chunks, will work in this recipe.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
• chocolate: Use a creamy milk chocolate bar for the perfect balance when paired with the semi-sweet chocolate chips. A standard bar is about 1.5 oz., so you’ll need 2 bars to get close, or use 1 XL Hershey bar (4.4 oz.) for a closer match.

Make your own Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Use dairy-free chocolate chips Nestle plant based chips.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.
• Use no-sugar chocolate chips such as Lily’s.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

• Store baked cookies in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
• To thaw frozen cookies, allow them to come to room temperature before opening the container.

FAQ’s

Print

Nieman Marcus Chocolate Oat Cookies

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 24

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• Silpat baking sheet
• baking pan

Ingredients

WET INGREDIENTS

• 1 c. butter room temp
• 1 c. brown sugar
• ¾ c. sugar
• 2 eggs
• 1 T. vanilla

DRY INGREDIENTS

• 1 ⅔ c. unbleached flour
• 2 c. quick oats or hearty oat flour
• 1 T. cornstarch
• 1 tsp. salt
• 1 tsp. baking soda

MIX-INS

• 1 ½ c. mini chocolate chips
• 4 oz. Hershey chocolate bars (2 bars) grated
• 1 ½ c. pecans fine chopped

Instructions

PREP

• Gather equipment and line cookie sheets with silpat or parchment paper.
• Whisk together dry ingredients in separate bowl.
• Place Hershey bar in freezer for few minutes, then grate it using a box grater (small holes) and add to the dry ingredients.

MAKE BATTER

• In stand mixer, add butter, sugar, brown sugar until light and fluffy. Add in eggs and vanilla. Mix until combined.
• Add in dry ingredients and nuts. Mix together until combined.
• Use a medium cookie scoop and drop dough on baking sheets.
• Place cookie pucks 1” apart on cookie sheet.

BAKE

• Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.

Related Recipes

• Cranberry Oatmeal White Chip Cookies
• Classic Chocolate Chip Cookies
• Cowboy Cookies with Peanut Butter
• Chocolate Peanut Butter Bars
• Old-Fashioned Oatmeal Raisin Cookies

More Cookie recipes

Tried this recipe? Leave a comment below!

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Neiman Marcus Chocolate Chip Oat Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make chocolate chip cookies
• Wet Ingredients
• Dry Ingredients
• Mix-Ins
• Make your own ingredients
•  Storage
• Related Recipes
• More Cookie recipes

These Classic Chocolate Chip Cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center. I’ve taken a 1960’s vintage inspired recipe for Classic Chocolate Chip Cookies from “Betty Crocker’s Cooky Book” cookbook and baked it modern.

Did you know the Classic Chocolate Chip Cookie was created by Ruth Wakefield in 1939 from the New England Toll House, Whitman, Mass. More history can be found at Nestle.

General Mills created “Betty Crocker” identity in 1921 and started one of the longest running radio shows in U.S. History in 1924 called, “The Betty Crocker Cooking School of the Air.”

My vintage inspiration.

My vintage inspiration for this chocolate chip cookie recipe is from my copy of a 1963 “Betty Crocker’s Cooky Book”. I’m grateful to have this book passed down from my grandmother and now part of my vintage cookbook collection.

Betty Crocker named the Chocolate Chip Cookie as “The Best Cooky of 1935-1940” and introduced it to homemakers in 1939 on their radio series “Famous Foods from Famous Places,” which they turned into a cookbook in 1964.

How I baked it modern…added more salt, to suit our modern palettes, added more vanilla to boost flavor, and swapped out the shortening, and used all butter for flavor.

Try other recipes inspired by the book Ginger Cream Cookies OR patriotic cut out sugar cookies

Ingredients to make chocolate chip cookies

Wet Ingredients

• butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods
• vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• cornstarch: Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (such as lemon juice, buttermilk, or vinegar) creates carbon dioxide gas, and makes baked goods rise during baking. If your recipe doesn’t include an acid, use baking powder, or a combination of both baking powder and baking soda for balanced leavening.
• salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.

Mix-Ins

• chocolate chips: Chocolate chips are made from cocoa solids, cocoa butter, sugar, and sometimes milk solids depending on the type. They vary in sweetness based on their cocoa content from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids).
• pecans: are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

 Storage

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To thaw frozen cookies, allow them to come to room temperature before opening the container.

Store baked cookies in airtight container on counter 1-2 days.

Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour or a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Use dairy-free chocolate chips Nestle plant based chips.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Related Recipes

• Neiman Marcus Chocolate Chip Oat Cookies
• Cranberry Oatmeal White Chip Cookies
• Cowboy Cookies with Peanut Butter
• Chocolate Dipped Shortbread Cookies
• Chocolate Peanut Butter Bars

Print

Classic Chocolate Chip Cookies

These Classic Chocolate Chip Cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 36

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking sheets
• cookie scoop
• Silpat or Parchment Sheets

Ingredients

WET INGREDIENTS

• 1 c. butter
• 1 c. brown sugar
• ½ c. sugar
• 1 egg + 1 yolk
• 1 T. vanilla

DRY INGREDIENTS

• 2 ⅓ c. unbleached flour
• 1 T. cornstarch
• 1 tsp. salt
• ½ tsp. baking soda

MIX-INS

• 1 ½ c. semi-sweet chocolate chips
• ½ c. nuts (pecans or walnuts) chopped

Instructions

PREP

• Whisk together dry ingredients in a bowl.

BATTER

• Beat together butter, sugar and egg, egg yolk, and vanilla.
• Add in dry ingredients and mix well.
• Add chocolate chips, and nuts and mix until combined.
• Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill one hour or overnight.

BAKE

• Place cookie pucks 1” apart on cookie sheet.
• Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.

More Cookie recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

YouTube

Substack

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Classic Chocolate Chip Cookies appeared first on Vintage Baked Modern.

Table of contents

• Dry Ingredients
• Wet Ingredients
  • Chocolate
• How to make these shortbread cookies
• Storage
• FAQ’s
• Related Recipes
• Check out these Christmas cookies:

Chocolate Dipped Shortbread Cookies are a rich, buttery, melt-in-your-mouth cookie coated in melted chocolate. To make these decadent cookies, start by making a quick, easy shortbread recipe and then dip them in rich chocolate. You can just dip half of the cookie or all of it and then add festive sprinkles once they have been coated in chocolate. These cookies are popular around the holidays when served on a festive cookie platter or given away as a homemade gift.

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Chocolate

• Chocolate chips are cocoa solids and cocoa butter and depending on their cocoa content will vary in sweetness. They range from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). For this recipe use semi-sweet chocolate chunks.
• Paramount Crystals: used to help melt chocolate, candy melts or yogurt coatings to help make coatings smooth. Use 1 tsp Paramount Crystals for every 2 cups chocolate, candy melts, or yogurt coatings. Put chocolate in heatproof bowl and add paramount crystals slowly until desired consistency is achieved.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

How to make these shortbread cookies

1. GATHER EQUIPMENT

• Basic baking equipment: measuring cups and spoons, liquid measuring cups, spatula, bowls, cookie sheet, Silpat baking mat or parchment paper
• Highly Recommended: double broiler or electric chocolate melter, cookie cutters

2. MAKE THE COOKIE DOUGH

• PREP: Cut 2 sheets of parchment paper for baking sheets. Whisk together dry ingredients.
• MAKE BATTER: Mix together butter and sugar and add dry ingredients.
• ROLL DOUGH: Roll out dough between the 2 sheets of parchment and chill.
• CUT OUT SHAPES: After you cut out the shapes, chill the cookies to keep the top from browning too fast. Chilling also keeps the dough from spreading out during baking, preserving the shape of the cookie.
• BAKE: 350° for 12 about minutes.

3. MELT CHOCOLATE (CHOOSE METHOD)

• Double Broiler: Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. Be sure not to heat chocolate over 115°F, as it will burn. Use a high-quality stainless steel pot such as AllClad Double Broiler along with a digital thermometer for best results.
• Microwave: Melt chocolate in the microwave by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips. 
• Electric Melting Pot: Melt chocolate in a electric chocolate melting pot such as Wilton Brand.

4. DIP THE COOKIES

• Dip the cookies into the chocolate pot: place one cookie in the chocolate pot at a time. Drain excess chocolate off the cookie.
• Decorate: Be sure to sprinkle on decorations such as jimmies or non-perils right away so that the chocolate doesn’t set-up too fast. I prefer to use all-natural sprinkles. Read the ingredient labels on pre-made decorations and you’ll see that most have artificial flavor. You can also use course (decorating) sugar which are large sugar crystals. I prefer to use course sugar is over sanding sugar as it tends to clump and melt into the chocolate.
• After you have dipped the pretzels be sure to put them on a non-stick surface such as sheets of parchment paper or a Silpat baking mat placed on a cookie sheet.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Let cookies set about 1 hour to dry and store in a sealed container. Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To freeze: Place in a freezer-safe container for up to 6 months. Place the cookies between layers of parchment or wax paper. To thaw, place container on counter-top and do not open the lid until they come to room temperature.

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Chocolate Dipped Shortbread Cookies

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Servings 24

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking pan
• rolling pin
• cookie cutter

Ingredients

DRY INGREDIENTS

• 2 c. unbleached flour
• 2 T. cornstarch
• ⅓ c. sugar
• ¼ c. confectioner sugar
• ½ tsp. salt

WET INGREDIENTS

• 1 c. salted butter room temp
• 2 tsp. vanilla

CHOCOLATE

• 1 c. semi-sweet chocolate
• 1 c. milk chocolate

Instructions

PREP

• Gather equipment. Cut 2 sheets of parchment paper for baking sheets.
• Whisk together dry ingredients.

MAKE BATTER

• Mix together butter, sugar, and confectioner sugar until light and fluffy.
• Add in dry ingredients and mix well.
• Roll out dough between the 2 sheets of parchment to 3/8." Chill the dough for 15 minutes to overnight.
• Cut into shapes and place on cookie sheet. Chill the cut-out cookies in the fridge for 5-10 minutes.

BAKE

• Bake cookies at 350° for 12 about minutes.

DIP IN CHOCOLATE

• Melt chocolate in a melting pot. Add canola oil OR 1 tsp. paramount crystals.. Dip half of each cookie into the melted chocolate and tap off the excess chocolate. You can leave plain or decorate with festive sprinkles on the chocolate.
• Let cookies set about 1 hour to dry and store in a sealed container.

Related Recipes

• Granola Cookies
• Chocolate Dipped Pretzels
• Classic Scottish Shortbread
• Vintage Chocolate Chip Cookies
• Chocolate Peanut Butter Bars

Check out these Christmas cookies:

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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Chocolate Dipped Shortbread Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for old-fashioned peanut butter bars
• How to make chocolate peanut butter bars
• How to melt chocolate
• Make your own ingredients
• Serve & Store
• FAQ’s
• Related Recipes
• More bar recipes

This Old-Fashioned Peanut Butter Bars recipe is a nostalgic, no-bake dessert made with a creamy peanut butter and graham cracker base and a rich chocolate layer on top. This all-natural classic treat is sometimes called other names like peanut butter buckeye bars, lunch lady peanut butter bars, no-bake peanut butter bars or chocolate peanut butter squares. These chocolate peanut butter bars are so easy to make and great to take to summer picnics or Labor Day parties.

My vintage inspiration for these no bake chocolate peanut butter bars is straight from my grandmother’s wooden recipe box that is filled with hand-typed recipe cards. She often made this crowd- pleasing chocolate peanut butter bars recipe for family reunions because they serve a large crowd and don’t require turning the oven on. They’ve become a nostalgic, easy dessert still made today.

Ingredients for old-fashioned peanut butter bars

• Graham crackers – choose a brand of graham crackers made without artificial flavor or high fructose corn syrup for wholesome flavor
• Butter – use unsalted butter or if using salted butter omit the additional salt in the recipe
• Peanut butter – for the best texture use creamy style and with no high fructose corn syrup for the best flavor, chunky style will also work depending on your texture preference
• Confectioners’ sugar – adds sweetness, creating smooth texture in the filling
• Pink salt – enhances flavor and balances sweetness
• Vanilla extract – provides flavor, depth and warmth, homemade is best, or a natural brand with at least 35% alcohol
• Chocolate chips – use semi-sweet chocolate to balance out the sweetness

Check out my Ingredient Glossary for a full description of the ingredients

How to make chocolate peanut butter bars

Step 1: Make the base layer
Melt butter and mix together with peanut butter, powdered sugar, graham cracker crumbs, and vanilla. Press evenly into a 9×13 pan.

Step 2: Melt the Chocolate
Melt chocolate chips with peanut butter in 30-second intervals in the microwave.

Step 3: Make the Top Layer
Pour melted chocolate mixture over the bottom layer and spread evenly.

Step 4: Refrigerate & Serve
Chill for 1–2 hours until firm. Use a sharp knife to cut into squares or bars. Store refrigerated to prevent the chocolate from melting.

How to melt chocolate

Microwave: Melt chocolate by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips. 

Double Broiler: Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. Be sure not to heat chocolate over 115°F, as it will burn. For best results, use a stainless steel pot and digital thermometer. Be sure not to let the bottom of the pot touch the water or the chocolate will seize.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Make your own ingredients

Graham Cracker Crumbs: Break up a few crackers and pulse in a food processor and grind into a fine powder.

Vanilla Extract: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Homemade Peanut Butter: To make fresh ground peanut butter, purchase roasted, no salt or lightly-salted peanuts and grind in a food processor for 2-3 minutes until desired consistency is reached.

Serve & Store

Refrigerate: Cut bars into 2″ squares, put in a sealed container in the fridge to prevent the chocolate from melting.

Freezer: Place cut bars into a sealed container, line each layer with parchment paper. Store in the freezer up to 3 months. To thaw bring to room temperature before removing the lid and serving.

FAQ’s

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Chocolate Peanut Butter Bars

These Classic Peanut Butter Bars are a homemade, no-bake confection with a layer of creamy, sweet peanut butter topped with chocolate. This recipe is also known by other names such as: “peanut butter buckeye bars”, “lunch-lady peanut butter bars,” or “no-bake peanut butter bars.”

Course Dessert

Cuisine American

Keyword bars, chocolate, peanut butter

Prep Time 15 minutes minutes

Equipment

• mixing bowl
• measuring cups and spoons
• food processor
• 9×13 glass pan

Ingredients

BASE LAYER

• 2 c. graham crackers finely crushed
• 2 ⅓ c. powdered sugar
• 1 c. butter melted
• 1 c. peanut butter
• ¼ c. peanuts (chop fine) optional
• 1 tsp. vanilla
• ½ tsp. salt

TOP LAYER

• 2 c. semi-sweet chocolate chips
• ¼ c. peanut butter
• 1 tsp. vanilla

Instructions

PREP

• Grease 9×13 pan.
• In a food processor, crush graham crackers into fine crumbs.
• Melt butter in microwave.

BASE LAYER

• Place graham cracker crumbs in mixing bowl and add melted butter, confectioners sugar, peanut butter, salt and vanilla. Spread mixture in bottom of pan.

TOP LAYER

• Melt chocolate chips and peanut butter together and spread over the base layer.
• Refrigerate 1 hour and cut into bars. These are best kept in refrigerator.

Related Recipes

• Peanut Butter Granola
• Chocolate Dipped Shortbread Cookies
• Payday Cookie Bars
• Cowboy Cookies with Peanut Butter
• Classic Brownies

More bar recipes

Tried this recipe? Leave a comment below!

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As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old-Fashioned Peanut Butter Bars appeared first on Vintage Baked Modern.