Who knew you could make so many amazing things with a box of cake mix that has absolutely nothing to do with making an actual cake? My son calls these Cake Mix Cookie Bars a “cookie cake,” which always makes me think of those giant decorated cookies from the mall. But honestly, his description isn't that far off! These bars are soft with an almost cake-like texture, but they still have that chocolate chip cookie flavor. It's basically the best parts of cake and chocolate chip cookies smashed together into one ridiculously easy dessert.
Recipe overview
- Prep time: 10 minutes
- Bake time: 30 to 35 minutes
- Cool time: 15 minutes
- Method: One-bowl cookie bars baked in a 9 x 9-inch pan
- Main ingredients: White cake mix, melted butter, eggs, vanilla, and chocolate chips
- Flavor and texture: Chocolate chip cookie flavor with a soft, almost cake-like cookie bar texture
- Helpful tip: The dough is supposed to be thick and sticky. Lightly spray your hands or a rubber spatula with nonstick spray to make pressing it into the pan much easier.
If in love with dessert bars like me, try my Dubai Brownies, Grinch Rice Krispies Treats, or Brown Butter Blondies next.
Equipment you'll need
- Measuring cups and spoons
- 9 x 9-inch baking pan
- Nonstick spray
- Parchment paper
- Large mixing bowl
- Rubber spatula
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Ingredients for Cake Mix Cookie Bars
- White cake mix: You'll need one 14.25-ounce box. This is the shortcut that makes these bars so ridiculously easy.
- Melted butter: Salted or unsalted butter will work.
- Eggs: You'll only need two eggs for this thick cookie bar dough.
- Vanilla extract: A little extra vanilla gives these more of that classic chocolate chip cookie flavor.
- Chocolate chips: Use your favorite milk, semi-sweet, or dark chocolate chips.
For full ingredients and directions, scroll down to the recipe card below.
How to make Cake Mix Cookie Bars
Preheat the oven to 350°F. Lightly spray a 9 x 9-inch baking pan with nonstick spray, then line it with parchment paper.
Add the cake mix, melted butter, eggs, and vanilla to a large mixing bowl. Mix for 1 to 2 minutes, until everything comes together into a thick cookie dough. Fold in the chocolate chips.
Transfer the dough to the prepared baking pan and press it into an even layer. If the dough is sticking to your hands, lightly spray them with nonstick spray. You can do the same thing with a rubber spatula if you'd rather not use your hands.
Bake for 30 to 35 minutes, until the top is golden brown and the bars are set. Let them cool in the pan for at least 15 minutes before using the parchment paper to lift them out and cut into bars.
Easy ways to change them up
One of the best parts about starting with a box of cake mix is how easy it is to change these bars. Swap the white cake mix for yellow, or go all in on chocolate with a chocolate cake mix. You can also switch up the chocolate chips or add 1/2 cup of chopped nuts. Walnuts, pecans, almonds, and pistachios all work.
Cake Mix Cookie Bars FAQs
Yes! Don't panic when it looks nothing like regular cake batter. The dough should be much thicker and denser because you're making cookie bars instead of a fluffy cake.
Lightly spray your hands with nonstick spray, then press the dough into an even layer. You can also lightly spray a rubber spatula with nonstick spray and use that instead.
Bake the bars until the top is golden brown and the bars are set, about 30 to 35 minutes. Be careful not to overbake them because that can leave you with dry cookie bars.
Let the bars cool for at least 15 minutes, then use the parchment paper to lift them out of the pan and place them on a cutting board. Use a sharp, straight-blade knife to cut them into squares or longer bars.
Yes. Add 1/2 cup of chopped walnuts, pecans, almonds, or pistachios along with the chocolate chips.
Substitutions and variations
- White cake mix: You can use yellow cake mix instead. For double chocolate cookie bars, use chocolate cake mix.
- Gluten-free cake mix: A gluten-free cake mix may work, but different brands can behave differently and this substitution has not been tested in this recipe.
- Melted butter: Salted or unsalted butter works. Coconut oil can also be used, although it may change the flavor and texture slightly.
- Vanilla extract: Homemade vanilla extract works too. You can also use vanilla bean paste, following the substitution ratio recommended by the brand.
- Chocolate chips: Try milk, semi-sweet, dark, or white chocolate chips. Caramel chips are another easy way to change up the flavor.
How to serve Cake Mix Cookie Bars
Once they've cooled enough to slice, they're pretty hard to beat all by themselves. But if you really want to go for it, serve a warm Cake Mix Cookie Bar with a scoop of vanilla ice cream on top. A few seconds in the microwave gets the chocolate all melty again, which is never a bad thing.
How to store Cake Mix Cookie Bars
Store cooled Cake Mix Cookie Bars in an airtight container or zip-top bag at room temperature for 3 to 4 days. If you want one warm again, pop an individual bar in the microwave for about 5 to 10 seconds.
For longer storage, wrap the bars well and place them in a freezer-safe airtight container or freezer bag. Freeze for up to 3 months and thaw at room temperature before serving.
Cake Mix Cookie Bars
Equipment
- Measuring cups and spoons
- 9 x 9-inch baking pan
- Nonstick spray
- Parchment paper
- Large mixing bowl
- Rubber spatula
Ingredients
- 1 14.25-ounce box white cake mix
- 1/3 cup butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly spray a 9 x 9-inch baking pan with nonstick spray, then line it with parchment paper.
- Add the cake mix, melted butter, eggs, and vanilla extract to a large mixing bowl. Mix until everything comes together into a thick cookie dough, about 1 to 2 minutes.
- Fold in the chocolate chips.
- Transfer the dough to the prepared baking pan and press it into an even layer. If the dough is sticky, lightly spray your hands or a rubber spatula with nonstick spray to make it easier to press into the pan.
- Bake for 30 to 35 minutes, until the top is golden brown and the bars are set.
- Allow the bars to cool in the pan for at least 15 minutes. Use the parchment paper to lift them out of the pan, then cut into 9 bars.
Notes
- The dough should be thick and much denser than regular cake batter.
- Be careful not to overbake the cookie bars, which can make them dry.
- For an easy variation, substitute yellow or chocolate cake mix for the white cake mix.
- Add 1/2 cup chopped walnuts, pecans, almonds, or pistachios along with the chocolate chips if desired.
- Store cooled cookie bars in an airtight container at room temperature for 3 to 4 days.
- To freeze, wrap the bars well and place them in a freezer-safe airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
