Christmas Cookie Bars (Soft, Chewy & Loaded with Sprinkles)
Tired of rolling, cutting, and decorating dozens of cookies just to end up with a kitchen that looks like Santa’s workshop exploded? Same. That’s why these Christmas Cookie Bars are an absolute lifesaver. You get all the festive flavor and holiday fun — with a fraction of the work. It’s like baking cookies’ cooler, easier cousin who shows up with sprinkles and zero drama. 🎄🍪
Why This Recipe is Awesome
Because it’s basically Christmas magic in one pan. These bars are soft, chewy, buttery, and packed with festive sprinkles that’ll make even the Grinch crack a smile. Plus, no cookie cutters, no batches, no waiting by the oven — just mix, bake, slice, and snack. Done.
They’re also perfect for cookie swaps, office parties, or as a last-minute “oh no, I forgot dessert” solution. And trust me, no one will guess how easy they are. That’s between us. 😉
Course: Dessert / Holiday Treat
Cuisine: American
Difficulty: Easy-peasy
Servings: 16–20 bars
Prep Time: 10 minutes
Cooking Time: 25 minutes
Calories: ~210 per bar
Total Time: 35 minutes
Ingredients You’ll Need
- ½ cup unsalted butter, melted – because butter makes everything better.
- 1 cup light brown sugar – adds that soft, caramel-y vibe.
- 1 large egg + 1 egg yolk – for richness and chewy texture.
- 2 teaspoons vanilla extract – yes, you need this much.
- 1 ½ cups all-purpose flour – the structure of your cookie dreams.
- ½ teaspoon baking soda – the lift we all need this season.
- ¼ teaspoon salt – don’t skip it; it balances all that sweetness.
- ½ cup white chocolate chips – because it’s Christmas, go wild.
- ½ cup holiday M&Ms – red and green only, obviously.
- ¼ cup festive sprinkles – the more, the merrier.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9 baking dish with parchment paper and spray lightly. Because no one wants cookie bars glued to the pan.
- Mix the wet stuff. In a bowl, whisk together melted butter, brown sugar, eggs, and vanilla until smooth and glossy. Looks kinda like caramel — don’t taste it yet (I know, it’s hard).
- Add the dry ingredients. Stir in flour, baking soda, and salt until just combined. Don’t overmix unless you enjoy tough cookies.
- Fold in the goodies. Toss in the white chocolate chips, M&Ms, and sprinkles. Mix gently so the sprinkles don’t bleed into a rainbow mess.
- Spread and smooth. Pour the batter into your prepared pan and spread evenly. Sprinkle a few extra M&Ms and sprinkles on top because… aesthetics.
- Bake. Pop it in for 22–26 minutes, or until the edges are golden and the center is just set. Don’t overbake unless you like crunchy sadness.
- Cool and cut. Let it cool completely before slicing into squares. (Yes, waiting is painful, but worth it.)
Pro Tip: Want super gooey bars? Take them out when the middle still looks slightly underbaked. They’ll set as they cool, and you’ll get that bakery-level chew.
Common Mistakes to Avoid
- Overmixing the dough. You’re making cookie bars, not bread. Gentle folds only.
- Skipping parchment paper. Rookie move — it’ll stick like glue without it.
- Overbaking. Repeat after me: golden edges, soft center. That’s the sweet spot.
- Using old sprinkles. They can bleed or fade — fresh, bright ones make all the difference.
- Adding too many toppings. I get it, you’re festive. But too many candies can sink or cause uneven baking.
Alternatives & Substitutions
- No M&Ms? Use chopped chocolate, peanut butter chips, or toffee bits.
- Want to go gluten-free? Use a 1:1 gluten-free flour blend — it works like a charm.
- Need to make it dairy-free? Sub vegan butter and dairy-free chocolate chips.
- Feeling extra fancy? Drizzle melted white chocolate on top after baking for a snow-dusted look.
Personal Tip: Sometimes I swirl in a spoonful of Nutella before baking. It’s chaotic, delicious, and slightly addictive.
FAQ (Frequently Asked Questions)
Can I double the recipe?
Yes! Just use a 9×13 pan and bake an extra 5–7 minutes. Still soft, still amazing.
Can I freeze these bars?
Totally. Wrap tightly and freeze for up to 3 months. Warm them slightly before serving for that fresh-baked vibe.
Do I need to chill the dough?
Nope. This is a no-chill, low-drama recipe. You’re welcome.
Can I use dark chocolate instead of white?
Of course! Go semi-sweet, milk, or dark — whatever makes your inner chocoholic happy.
How do I make them extra chewy?
Use a little extra brown sugar or an extra egg yolk. The science of chewy is real, my friend.
Do these work for cookie swaps?
They’re actually perfect for that. Slice them into neat squares, wrap with ribbon, and watch them disappear.
Can I add frosting?
You can, but they’re already rich enough. Unless you’re going full elf mode, then go for it. 🎅
Final Thoughts
These Christmas Cookie Bars are everything good about the holidays — bright, buttery, and joyfully sweet — without the hassle of traditional cookie baking. They’re festive enough for parties but easy enough for lazy afternoons when all you want is sugar and sprinkles.
So grab a bowl, crank up your holiday playlist, and get baking. Just one bite of these chewy, sprinkle-studded squares, and you’ll be channeling full-on Christmas spirit — even if your tree isn’t up yet. ✨🍪
