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So I had a little fun making these Christmas cookie bars. I wanted a sweet treat appropriate for a cookie exchange that is both dense and chewy to feed a crowd, maybe not as high maintenance as a pan full of cookies. So these are a bit like a combo blondie and sugar cookie, with holiday M&Ms and jimmies to add a bit of colorful crunch.
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Here’s help with these Christmas Cookie Bars
Step 1: Prep
Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment and leave a couple inches hanging over the sides. Also pull out the ingredients before getting started, particularly to get the butter soft.
Step 2: Beat the butter and brown sugar
In a large bowl, beat the softened butter and brown sugar.
Step 3: Add the eggs and vanilla
Add the eggs and vanilla; mix, scraping the bowl. Set aside.
Step 4: Whisk the dry ingredients
In a separate bowl, whisk the flour, salt, and baking powder together.
Step 5: Combine and stir by hand
Combine wet and dry ingredients, mixing with a wooden spoon until just combined. Or use the mixer on low for five or six seconds; you don’t want to overbeat.
Step 6: Fold in the M&Ms and sprinkles
Fold in the Christmas M&Ms and jimmies; saving a handful of M&Ms to press into the top before baking.
Step 7: Press dough into the pan
The dough is thick and a bit sticky. Using slightly damp fingers or the back of a spatula, press the dough into an even layer.
Step 8: Bake
Bake at 350°F for 22 to 25 minutes. The edges should be set while the center still appears a bit soft. It will continue to bake, so pull the pan out without overbaking.
Step 9: Cool and cut
Let the bars cool completely in the pan, which takes about 30 minutes. (A wire rack or trivet helps with airflow to reduce the temp faster.) Lift the parchment out to set bars and parchment on a cutting board. Cut into 15 squares.
Tools and Equipment
- 9×13 inch metal baking pan
- Parchment paper
- Mixing bowls (one large, one medium)
- Hand mixer
- Wooden spoon
- Whisk
- Rubber spatula
Tips for Success
- A metal pan with one- or two-inch sides works best. If glass is all you have, add a few minutes and watch the edges.
- Mix the dough just until combined.
- Bake the bars with a slightly soft center; they will continue to bake in the pan. Look for done, golden brown edges.
- Store in an airtight container on the counter for 4 to 5 days, or freeze up to 3 months with parchment between the layers.
- Stretch these to 20 squares with smaller cuts. To get cleaner cuts, cool the bars completely in the pan and wipe the knife between cuts.
The bottom line
These easy Christmas cookie bars use holiday M&Ms and just a few pantry ingredients to make last-minute Christmas cookies for an exchange or for a holiday potluck. Their chewy centers are what make these so darn good. This Christmas dessert gets you time back during a busy season, too.
Want more one-pan dessert options? I’ve got you:
- No bake peanut butter bars
- Chocolate chip cookie bars with cake mix
- Sheet pan peanut butter cookie bars
- Cherry pie bars
- OREO Rice Krispies treats
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Christmas Cookie Bars
Ingredients
- 1/2 c unsalted butter softened
- 3/4 c brown sugar
- 2 eggs
- 1 t vanilla extract
- 1/2 t salt
- 1 t baking powder
- 2 c all purpose flour
- 1 c Christmas M&Ms plus a handful for the top
- 1/4 c Christmas jimmies sprinkles
Instructions
- Set out the butter to soften. Preheat the oven to 350 F. Line a 9×13 inch metal baking pan with parchment, leaving overhang on the long sides to help lift it out in one piece after it's done baking.
- In a large bowl, beat the softened butter and brown sugar together until combined.
- Add the eggs and vanilla; mix until smooth. Set aside.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Add the dry ingredients to the wet and mix until just combined. Do not overmix.
- Fold in the M&Ms and sprinkles, reserving a handful of M&Ms to press into the top of the soft dough.
- With the back of a large spoon or slightly wet hands: Press the dough into the parchment lined pan in an even layer.
- Bake at 350 for 22 to 25 minutes, until the edges are set and the center still looks slightly soft.
- Cool completely in the pan by setting it on a wire rack or trivet for airflow. Lift out with the parchment onto a cutting board, and cut into 15 squares. For snack sizes, cut into 20 squares.
