Cake Mix Cookie Bars: A Simple Sweet Treat for Every Occasion

There’s something universally comforting about a cookie bar: soft, chewy, and packed with flavor. Whether you need a quick dessert for a family gathering, a sweet snack for movie night, or a bake sale crowd-pleaser, Cake Mix Cookie Bars are your answer. These delightful squares are incredibly easy to make, require minimal ingredients, and offer endless customization options.

I was first introduced to this recipe during a busy holiday season when a friend brought a batch to a cookie exchange party. I couldn’t believe that such gooey, decadent bars were made from a simple box of cake mix. Since then, these bars have become my go-to for any event that calls for something sweet and satisfying without the fuss.

Over time, this easy recipe has become more than a convenience—it’s become a tradition. The simplicity of it invites experimentation and creativity. No matter what’s in your pantry, chances are you can make some variation of this treat without a trip to the store.

• Quick and Easy: Just a few pantry staples and less than 10 minutes of prep.
• Versatile: Customize with your favorite mix-ins like chocolate chips, nuts, or candy.
• Kid-Friendly: A great recipe to get little hands involved in the kitchen.
• Crowd-Pleaser: Perfect for potlucks, parties, holidays, or casual snacking.

These bars are a dream for busy parents, college students, beginner bakers, or anyone short on time. If you’ve ever found yourself needing a last-minute dessert, this recipe is the lifesaver you’ll reach for again and again.

• 1 box (15.25 oz) yellow cake mix (or any flavor you love)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup semi-sweet chocolate chips (or a mix of your favorites)
• Optional: 1/2 cup chopped walnuts, M&M’s, white chocolate chips, or sprinkles

You don’t need fancy equipment or specialty ingredients. One bowl, one spoon, one pan. It’s the kind of recipe that meets you where you are—whether you’re baking in a college dorm or a well-stocked kitchen.

Substitutions and Variations

• Cake Mix: Swap yellow for chocolate, red velvet, strawberry, or spice cake mix.
• Butter: Use margarine or coconut oil for a dairy-free version.
• Eggs: Substitute with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan option.
• Mix-ins: The sky’s the limit—try peanut butter chips, toffee bits, crushed Oreos, or even dried fruit.

Don’t be afraid to play with the formula. One of the greatest joys of baking is making something your own. Whether you’re adding a dash of cinnamon or folding in crushed pretzels for salty crunch, each tweak adds a new chapter to your cookie bar story.

1. Preheat your oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking dish with parchment paper.
2. Combine ingredients: In a large mixing bowl, combine the cake mix, melted butter, and eggs. Stir until fully blended. The dough will be thick—almost like a cookie dough.
3. Add your mix-ins: Fold in the chocolate chips and any additional mix-ins you like.
4. Spread and smooth: Press the dough evenly into the prepared baking dish. Use a spatula or your hands to spread it into the corners.
5. Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
6. Cool and cut: Allow the bars to cool completely in the pan before slicing into squares.

• Don’t overbake: For soft, chewy bars, remove them from the oven when the center still looks slightly underdone.
• Use parchment paper: Makes for easy removal and cleanup.
• Add a sprinkle of sea salt: Enhances the sweetness and adds a gourmet touch.
• Let them cool completely: Cutting too early can result in crumbly bars.

Another handy tip: if you’re using mix-ins that tend to melt or spread, like caramel bits or peanut butter cups, freeze them for 10 minutes before adding them to the dough. This prevents them from breaking down too quickly in the oven.

• Peanut Butter Chocolate: Use a chocolate cake mix and fold in peanut butter chips and mini Reese’s.
• Birthday Cake: Use white or funfetti cake mix with rainbow sprinkles and white chocolate chips.
• Salted Caramel: Add caramel bits and a light sprinkle of flaky sea salt before baking.
• Holiday Mix: Try red velvet cake mix with green and red M&M’s for a festive treat.

• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
• Cut into mini squares and stack on a platter for a party.
• Pack into lunchboxes or as a sweet pick-me-up during the workday.
• Wrap individual bars in parchment paper for bake sale presentation.

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Extend freshness to a week by refrigerating.
• Freezer: Freeze individually wrapped bars for up to 3 months. Thaw at room temp before serving.

Can I use gluten-free cake mix? Absolutely! Just ensure your mix-ins are also gluten-free.

What if I only have a 9×9 pan? You can use it for thicker bars; just adjust the baking time by adding 5-10 minutes and check for doneness with a toothpick.

Can I make these egg-free? Yes. Use a commercial egg replacer or flax eggs.

Are these bars more like cake or cookies? They have the chewy texture of a cookie but the softness of a cake—the best of both worlds!

One of the best things about Cake Mix Cookie Bars is how they lend themselves to tradition. Make them every year for birthdays, holidays, or family get-togethers. Customize the mix-ins for each occasion. Kids love helping pick the ingredients, and it becomes a sweet ritual everyone looks forward to.

I now make a batch with my kids before the start of every school year, a little tradition we call “back-to-school bars.” Each child picks a mix-in, and we bake them together the night before school starts—a comforting, delicious way to mark a new beginning.

These bars also make for wonderful homemade gifts. Wrap them in wax paper, tie with a ribbon, and slip a handwritten label on top. They’re a charming way to show someone you care, no matter the season.

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