Christmas Cookie Bars
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I’ve been making this easy, festive treat every holiday season for years — a chewy, buttery cookie bar studded with chocolate chips and bright holiday sprinkles. It’s the kind of recipe that delivers cookie flavor with minimal fuss, perfect for cookie exchanges, classroom parties, or a last-minute hostess gift.
You might also like this similar crowd-pleaser: Christmas Sugar Cookie Cheesecake Bars (No-Bake) — another great option when you want easy holiday dessert trays.
Why you’ll love this dish
These Christmas Cookie Bars hit all the right notes: buttery base, tender crumb, melty chocolate, and a festive pop from sprinkles. They’re faster than scooping dozens of individual cookies and bake uniformly in one pan — ideal when you’re short on oven space or time.
"Perfectly chewy, buttery, and ridiculously easy. Everyone asked for the recipe!" — a regular at my holiday cookie swap
Reasons to reach for this recipe:
- Speed: One bowl, 9×13 pan, about 30 minutes in the oven.
- Kid-friendly: Little hands love folding in sprinkles and pressing the batter into the pan.
- Crowd-pleasing: Combines classic chocolate chips with seasonal color.
- Make-ahead friendly: Bars hold up well for gifting and transport.
How this recipe comes together
Before you start, here’s a quick roadmap so you know what to expect:
- Cream together butter and sugars until light and fluffy (this traps air for a tender bar).
- Add eggs and vanilla to build structure and flavor.
- Mix dry ingredients separately, then fold into the wet mixture to avoid overworking gluten.
- Stir in chocolate chips and sprinkles, spread in a greased 9×13 pan, and bake 25–30 minutes.
- Cool fully so the bars set before slicing.
This short overview keeps the process simple and helps you plan timing — while the oven’s on, you can wash a few dishes or prep serving plates.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips (semisweet or milk chocolate)
- 1 cup holiday-themed sprinkles
Notes and substitutions:
- Butter: For a deeper flavor, try browned butter (cool slightly before mixing). If using salted butter, reduce added salt to 1/2 teaspoon.
- Sugars: You can swap part of the granulated sugar for cane sugar if you prefer a coarser texture.
- Flour: For a gluten-free version, use a 1:1 gluten-free flour blend and check texture — you may need to reduce flour by 2–4 tablespoons.
- Mix-ins: Swap chocolate chips for white chocolate, butterscotch chips, or chopped nuts for variety. If you want a tropical twist, see this Almond Joy-inspired idea: Almond Joy Magic Cookie Bars for inspiration.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment, leaving an overhang to lift the bars out easily.
- In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy — about 2–3 minutes with an electric mixer on medium.
- Add the eggs one at a time, beating briefly after each. Stir in the vanilla until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bars tender.
- Fold in the chocolate chips and the holiday sprinkles using a spatula. Save a few sprinkles to press on top if you want a brighter finish.
- Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Press the reserved sprinkles lightly onto the surface.
- Bake for 25–30 minutes. The edges should be golden and a toothpick inserted near the center should come out with a few moist crumbs but not raw batter.
- Remove from the oven and let cool completely in the pan on a wire rack. Once cooled, lift out using the parchment overhang and cut into bars.
Short, clear actions make the process repeatable — and quick.
Best ways to enjoy it
- Serve warm with a scoop of vanilla ice cream for a festive dessert.
- Cut into small squares and arrange on a holiday platter alongside brownies and thumbprint cookies.
- Wrap individual bars in parchment and tie with twine for easy gifting.
- Pair with hot cocoa, coffee, or a spiced tea; the chocolate chips and buttery crumb are especially nice with a creamy latte.
For a brunch-friendly twist, serve slightly warmed bars with a dollop of whipped cream and a dusting of cinnamon.
How to store & freeze
- Room temperature: Store baked, cooled bars in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerator: To extend freshness, refrigerate up to 7 days; bring to room temperature or warm briefly before serving for best texture.
- Freezing: Wrap individual bars tightly in plastic wrap and freeze in a sealed container for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours.
Food safety note: Because these bars contain eggs, follow standard refrigeration recommendations if you plan to keep them beyond a couple of days.
Pro chef tips
- Don’t overmix the batter once the flour is added — that keeps the bars tender, not cakey.
- Use room-temperature eggs and butter to ensure even emulsion and a consistent crumb.
- If you like slightly chewier edges, bake at 350°F for the full 30 minutes; for softer centers, check at 22–24 minutes.
- For cleaner slices, chill the pan for 30 minutes after cooling, then use a sharp knife warmed under hot water and wiped dry between cuts.
- Want more festive color? Press extra sprinkles on top right after the bars come out of the oven so they adhere well.
You might also find helpful tips on achieving soft textures in cookies here: Best Soft Christmas Cookies — many of the same principles apply to bars.
Creative twists
- Peppermint crunch: Swap half the chocolate chips for chopped peppermint candies; add a few drops of peppermint extract (start with 1/4 tsp).
- Salted caramel: Drizzle salted caramel over cooled bars and sprinkle flaky sea salt.
- Peanut butter swirl: Dollop peanut butter over the batter and swirl with a knife before baking.
- Nutty holiday: Fold in 1 cup chopped pecans or walnuts for crunch.
- Sugar-free option: Use a sugar substitute designed for baking and sugar-free chocolate chips; expect slight texture changes.
Each variation keeps the same simple method but gives a new holiday flavor profile.
Your questions answered
Q: Can I make these bars ahead for a party?
A: Yes — they keep well for several days at room temperature (3 days) or refrigerated up to a week. Freeze for longer storage up to 3 months.
Q: How do I know when they’re done?
A: The edges should be golden and slightly pulled from the pan. A toothpick in the center should come out with a few moist crumbs, not raw batter.
Q: Can I omit the sprinkles or use something else?
A: Absolutely. Sprinkles add color and crunch, but you can omit them or substitute chopped candies, nuts, or extra chips.
Q: Is it okay to use salted butter?
A: Yes. Reduce the added salt to 1/2 teaspoon if using salted butter to avoid over-seasoning.
Q: Can I make these dairy-free or vegan?
A: Use a plant-based butter stick, vegan chocolate chips, and a flax or chia egg (1 tbsp ground seed + 3 tbsp water per egg) as substitutions. Texture may differ slightly.
Conclusion
If you love simple, make-ahead holiday treats that travel well, these Christmas Cookie Bars are a reliable favorite. For more inspiration and similar recipes, check out The BEST Christmas Cookie Bars on Crazy for Crust, another festive take with slightly different mix-ins. For a classic family-style version, see this cozy recipe at Love to be in the Kitchen. And if you’re a fan of M&M-style cookie bars, this EASY M&M Cookie Bars write-up at I Heart Naptime is worth bookmarking.
Christmas Cookie Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes with an electric mixer.
- Add the eggs one at a time, beating briefly after each. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
- Fold in the chocolate chips and holiday sprinkles. Press the reserved sprinkles lightly onto the surface.
- Spread the batter evenly in the prepared pan.
- Bake for 25–30 minutes until edges are golden, and a toothpick inserted comes out with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before lifting out and cutting into bars.
