Cake Mix Cookie Bars
These Cake Mix Cookie Bars combine the simplicity of boxed cake mix with the chewy texture of cookies, creating a quick and delicious dessert perfect for any occasion.
Servings: 12 servings
Ingredients
- 1 box yellow or white cake mix (about 15.25 ounces, choose your favorite flavor, make sure it contains no non-permitted ingredients)
- 2 large eggs
- 1/2 cup unsalted butter melted (or a neutral oil like vegetable or canola oil)
- 1 teaspoon vanilla extract
- 1 cup mix-ins of your choice (chocolate chips, chopped nuts, dried cranberries, or -friendly candy pieces)
- 1/4 teaspoon salt optional (if your cake mix is already salted, you can skip this)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- In a large bowl, whisk together the eggs, melted butter (or oil), and vanilla extract until smooth and well combined.
- Pour the cake mix into the wet ingredients. Stir gently with a spatula or wooden spoon just until combined. Avoid overmixing to maintain a tender texture.
- Add your choice of mix-ins — such as chocolate chips, nuts, or dried fruit. Fold them in evenly throughout the batter.
- Transfer the batter to your prepared pan and spread it out evenly using the back of a spoon or an offset spatula.
- Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Allow the bars to cool completely in the pan on a wire rack before slicing into squares or rectangles.
Equipment
- 9x13-inch baking pan
- Parchment Paper
- Large Bowl
- Whisk
- Spatula
- Wire Rack
Notes
Make sure not to overbake; the bars should stay soft and chewy. Using melted butter adds richness and helps the bars crisp up nicely on the edges. Don’t skip the parchment paper — it makes removing and slicing the bars much easier. For extra flavor, try adding a teaspoon of cinnamon or a pinch of nutmeg to the batter. For a fudgier texture, reduce the butter slightly or add a tablespoon of yogurt or sour cream.
Variations include using chocolate or devil’s food cake mix with white chocolate chips, adding chopped pistachios, almonds, or walnuts, mixing dried cranberries with pecans, or adding pumpkin pie spice or cinnamon for spiced bars. You can also drizzle a simple vanilla glaze made from powdered sugar and milk over the cooled bars.
Store bars in an airtight container at room temperature for up to 4 days, refrigerate for about a week, or freeze for up to 3 months. Thaw at room temperature or warm gently before serving.