Easy Christmas Cookie Bars
Christmas Cookie Bars have chewy edges, soft, gooey centers, and plenty of festive chocolate candy. These buttery squares make Christmas parties, cookie trays, and homemade gifting easier with one pan and no scooping. You’ll need just 15 minutes of prep before they head into the oven.
Best Christmas Cookie Bars Recipe You’ll Ever Make
Brown sugar gives these bars their rich flavor and helps keep the centers soft and chewy. The dough goes straight into one pan, saving you from scooping cookies or baking several batches. You’ll get 24 squares from a standard 9×13-inch pan.
I recommend reserving some candy and sprinkles so the finished bars have plenty of visible Christmas color. Jimmies hold their color better than nonpareils, keeping the dough from becoming streaky. Baking just until set protects that soft center while the edges turn lightly golden.
M&M Christmas Cookie Bars Ingredients
See the recipe card below for the full ingredient list and exact measurements.
- Unsalted butter: Soften the butter so it mixes evenly with the brown sugar.
- Packed brown sugar: Adds sweetness, moisture, and a rich molasses flavor.
- Large eggs: Bind the dough and help the bars hold together after cooling.
- Vanilla extract: Rounds out the buttery flavor.
- Salt: Balances the sweetness of the sugar and candy.
- Baking powder: Gives the bars a little lift without making them overly cakey.
- All-purpose flour: Provides structure for a thick dough that presses into the pan.
- Christmas M&M’s: Add chocolate and festive red and green color throughout the bars.
- Christmas sprinkles: Add extra holiday color. Choose jimmies for the best results.
Substitutions and Variations
- Salted butter: Use salted butter and reduce the added salt to ¼ teaspoon.
- Chocolate chip swap: Replace part of the M&M’s with an equal amount of semisweet or white chocolate chips.
- Different holidays: Change the candy and sprinkle colors to match birthdays, Valentine’s Day, or other celebrations.
- Deeper flavor: Use dark brown sugar for a stronger molasses flavor, keeping the measurement the same.
How to Make Christmas Cookie Bars
STEP 1: Preheat the oven to 350°F. Line a 9×13-inch metal baking pan with parchment paper or aluminum foil. Lightly coat the lining with nonstick cooking spray.
STEP 2: Add the softened butter and packed brown sugar to a large mixing bowl. Beat with a hand mixer until combined and crumbly. Add the eggs and vanilla, then mix until smooth and well combined.
STEP 3: Mix in the salt and baking powder. Gradually add the flour, mixing just until a thick dough forms. Gently fold in most of the M&M’s and sprinkles, reserving a small handful of each.
STEP 4: Transfer the thick, sticky dough to the prepared pan. Lightly spray your hands or a spatula with cooking spray. Gently press the dough into an even layer, reaching the corners.
STEP 5: Scatter the reserved M&M’s and sprinkles over the dough. Press them gently into the surface so they stay in place.
STEP 6: Bake for 22–25 minutes, until the edges turn lightly golden and the center is just set. The center should look slightly soft, without appearing wet or liquid. Avoid overbaking to keep the bars gooey.
Step 7: Allow the bars to cool completely in the pan. Lift them out using the parchment or foil, then cut into 24 squares.
Tips for Making Christmas M&M Cookie Bars
- Measure flour carefully: Spoon flour into your measuring cup and level it off to avoid dense, dry bars.
- Use softened butter: Butter should yield to gentle pressure while still holding its shape.
- Choose jimmies: These sprinkles keep their color better when folded into the dough.
- Make an even layer: Press the dough to a consistent thickness so the edges and center bake evenly.
Common Mistakes to Avoid When Making M&M Christmas Cookie Bars
- Overmixing the flour: Stop mixing once the flour disappears to help keep the bars tender.
- Waiting for a firm center: The bars continue setting as they cool, so don’t bake until completely firm.
- Slicing while warm: Warm bars can break apart and leave sticky edges on your knife.
- Overcrowding a smaller pan: The full batch needs additional baking time in an 8×8-inch pan. That timing needs testing.
How to Store
- Storage: Keep cooled bars in an airtight container on the counter for 2–3 days. Place parchment between stacked layers to prevent sticking.
- Refrigerator: Refrigeration is optional and will make the bars firmer. Let refrigerated bars return to room temperature before serving.
- Freezing: Wrap cooled bars individually, then place them in a freezer-safe container for up to two months. Thaw them at room temperature while wrapped.
Serving Suggestions
Serve these bars after ground beef stuffed shells for a holiday gathering with an easy dessert finish. Add crescent roll garlic bread with Parmesan to complete the meal.
Choose something fresh from these simple green salad recipes to serve alongside dinner. Set out the sliced bars afterward so guests can help themselves.
Christmas Cookie Bars Recipe FAQs
No chilling is needed for this recipe. Once the dough is mixed and pressed into the pan, it’s ready to bake.
Look for lightly golden edges and a center that’s just set. A toothpick should show moist crumbs, without wet dough. Start checking at 22 minutes.
This dough is naturally thick and sticky. Lightly grease your hands or spatula instead of adding extra flour. More flour can make the finished bars dry.
A smaller pan makes thicker bars, but the supplied baking time applies to the 9×13-inch pan. The full batch in an 8×8-inch pan needs testing for reliable timing. Cut that version into 12 servings.
Yes, bake them the day before and let them cool completely before packaging. Keep the packages airtight and follow the 2–3-day counter storage window.
Other Christmas Recipes to Try
- Add my pretzel Rolo sandwiches for a sweet and salty treat.
- Make these festive Christmas tree cupcakes for a colorful dessert table.
- Find more holiday ideas in my collection of easy Christmas baking desserts.
- Include whipped shortbread cookies for a buttery addition to your cookie tray.
- Try these Rice Krispie treat reindeer for a fun decorating project.
Final Thoughts
Save this recipe for your December baking list, and leave a rating after you try it. I’d love to hear who you shared your batch with!
Christmas Cookie Bars
Equipment
- 9X13 Baking Dish Metal
- Mixing Bowl Large
Ingredients
- ½ cup unsalted butter softened
- 2 cups packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 cup Christmas M&M’s divided
- ½ cup Christmas sprinkles divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch metal baking pan with parchment paper or aluminum foil, leaving enough overhang to lift out the bars. Lightly coat with nonstick cooking spray.
- In a large mixing bowl, beat the softened butter and brown sugar with a hand mixer until combined. The mixture will look crumbly.
- Add the eggs and vanilla extract. Beat until smooth and well combined.
- Mix in the salt and baking powder. Gradually add the flour, mixing just until a thick dough forms.
- Reserve a small handful of the Christmas M&M’s and sprinkles for the top. Gently fold the remaining M&M’s and sprinkles into the dough.
- Transfer the dough to the prepared pan. Lightly coat your hands or a spatula with cooking spray, then press the sticky dough into an even layer.
- Scatter the reserved M&M’s and sprinkles over the dough and gently press them into the surface.
- Bake for 22 to 25 minutes, until the edges are lightly golden and the center is just set. The center should still look slightly soft when you remove the pan from the oven.
- Let the bars cool completely in the pan. Use the parchment paper or foil overhang to lift them out, then cut into 24 bars.
Notes
- Easy lifting: Leave parchment overhanging two opposite sides of the pan to create handles.
- Neat portions: Cut the slab into four rows and six columns for 24 evenly sized bars.
- Clean cuts: Wipe your knife between slices to keep melted chocolate from smearing across the edges.
- Check baking powder: Use fresh baking powder for consistent lift, especially if your container has been open a while.
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
