Halfway Cookies are a nostalgic layered bar dessert popular in mid-century American kitchens. These cookies feature a rich brown sugar and chocolate chip base topped with a light, crackly meringue made from whipped egg whites and brown sugar. The contrast between the chewy base and crisp top makes these a unique treat. Often baked in a 9×13 pan and cut into bars, they were a common sight at church socials, bake sales, and family gatherings due to their delightful texture and sweet nutty-coconut flavor.
Ingredients
- 1 cup butter
- ½ cup white sugar
- ½ cup brown sugar (packed)
- 2 egg yolks
- 2 tbsp water
- 1 tsp vanilla
- 2¼ cups flour
- ¼ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 6 oz chocolate chips
- ½ cup nuts (chopped, e.g., walnuts or pecans)
- ½ cup shredded coconut
- 2 egg whites
- 1 cup brown sugar (for meringue topping)
Instructions
Step 1: Cream Wet Ingredients
- Cream butter, white sugar, and ½ cup brown sugar together.
- Add egg yolks, water, and vanilla. Beat until smooth.
Step 2: Mix Dry Ingredients
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Gradually mix dry ingredients into the creamed mixture.
Step 3: Assemble Base Layer
- Spread dough evenly into a greased 9×13-inch baking pan.
- Sprinkle chocolate chips, nuts, and coconut evenly on top.
Step 4: Make Meringue Topping
- In a clean bowl, beat egg whites until stiff peaks form.
- Gradually add 1 cup brown sugar and beat until glossy.
- Spread meringue evenly over the layered base.
Step 5: Bake and Cool
- Bake at 350°F (175°C) for 30–35 minutes or until golden and top is set.
- Cool completely in pan.
- Cut into squares before serving.
Tips
- Substitute walnuts, pecans, or mixed nuts for the ½ cup nuts.
- Toast the coconut before adding for deeper flavor.
- Add a pinch of cinnamon to the dough for warmth.
- Use butterscotch chips, white chocolate, or a mix instead of chocolate chips.
- Line the pan with parchment for easier removal.
- Add ½ cup raisins or dried cranberries for a chewy variation.
- Slightly underbake for gooier bars; bake longer for firmer squares.
- Reduce sugar in the topping if you prefer a less-sweet bar.
- Replace part of the flour with whole wheat flour for a heartier texture.
Nutrition
Calories: 213kcalCarbohydrates: 41gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 16mgSodium: 310mgPotassium: 76mgFiber: 1gSugar: 23gVitamin A: 22IUVitamin C: 1mgCalcium: 69mgIron: 1mg
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