Description
Chewy, buttery squares studded with chocolate and festive sprinkles—these Christmas Cookie Bars are a one-pan win for holiday baking. They bake up quickly, slice cleanly, and make great gifts or party platters.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 cups (340 g) chocolate chips
- 1 cup chopped nuts (optional)
- ½ cup holiday sprinkles (optional, for garnish)
Instructions
- Heat the oven. Set it to 350°F (175°C) so it’s ready when your batter is.
- Prep the pan. Line a 9×13-inch pan with parchment, leaving a couple inches over the sides as handles for easy removal.
- Whisk the dry mix. In a bowl, whisk together flour, baking powder, baking soda, and salt until uniform.
- Cream butter and sugars. In a large mixing bowl, beat the softened butter with the granulated and brown sugars until light and fluffy. Add eggs one at a time, then beat in the vanilla.
- Combine wet + dry. Add the flour mixture in batches, stirring until just incorporated. Don’t overwork the dough — you want tender bars, not hockey pucks.
- Stir in mix-ins. Fold in the chocolate chips and nuts (if using), reserving a few chips and sprinkles to scatter on top.
- Press into the pan. Transfer the batter to the prepared pan and press it evenly into the corners with a spatula. Smooth the surface.
- Bake. Slide the pan into the oven and bake 25–30 minutes, until the edges are golden and a toothpick from the center comes out with a few moist crumbs.
- Cool, lift, slice. Let the slab cool in the pan about 10 minutes, then lift out using the parchment overhang and transfer to a wire rack. Cool fully before cutting into squares.
Notes
- Quick tips & must-dos
- Use room-temperature butter and eggs for even creaming.
- Measure flour properly (spoon into cup, level off) to avoid dense bars.
- Don’t overmix after adding flour — mix until you can’t see dry streaks.
- For sharper slices, chill the pan briefly, then cut with a hot, dry knife (run it under hot water, dry, slice). FYI: wiping the blade between cuts helps a ton.
- Storage & freezing
- Store bars in an airtight container at room temperature up to 1 week. To freeze, wrap individual squares tightly in plastic, place in a freezer-safe bag, and freeze up to 3 months. Thaw overnight in the fridge or bring to room temp before serving.
- Variations to try
- White chocolate & macadamia: Swap in white chips and macadamias for a classy twist.
- Cranberry–nut: Fold in dried cranberries and pecans for tartness and crunch.
- Butterscotch or toffee: Replace some chips with butterscotch or toffee bits.
- Spiced holiday bars: Add 1–2 teaspoons of cinnamon and a pinch of nutmeg for a warm, cozy note.
- Final note
- Want chewy centers and crisp edges? Pull the bars a minute or two early — they’ll finish setting as they cool. Who doesn’t love a dessert that behaves? Go bake a tray and watch them disappear.