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As the bars bake, the butter softens the cake mix into a rich, chewy dough. They come out of the oven golden and loaded with melted chocolate chips. Try them while they’re still warm, with a cold glass of milk.
Tips for Success
Tools you’ll need
Grab it online: Yellow Cake Mix
- Use yellow cake mix for a classic flavor, but white cake mix works if that’s what you have handy.
- Let the bars cool for at least 10 minutes before cutting to prevent crumbling.
- Store at room temperature for up to 5 days or freeze for up to 3 months.
- For extra texture (and who couldn’t use more chocolate), sprinkle a few chocolate chips on top just before baking.
🧰 Tools & Equipment
- 9×13-inch baking pan
- Large mixing bowl
- Rubber spatula or wooden spoon
- Measuring spoons
- Non-stick cooking spray
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Cake Mix Chocolate Chip Cookie Bars
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 5 T butter, melted
- 2 large eggs
- 12 oz semi-sweet chocolate chips
Instructions
- Preheat oven to 350F. Grease a 9×13-inch pan with non-stick spray.
- In a large mixing bowl, combine cake mix, melted butter, and eggs until well mixed.
- Fold in chocolate chips.
- Spread batter evenly in prepared pan.
- Bake 20–25 minutes, until set and edges are lightly browned.
- Cool in pan for 10 minutes, then cut into bars.
The bottom line
Skip the stress and bake up these chocolate chip cookie bars. A cake mix gives you a head start, while melted butter and eggs make them taste truly homemade. They come out of the pan soft, golden, and loaded with rich chocolate chips. An easy win for any gathering or sweet craving.
My family loved this!
Could I use raisins or currents instead of chocolate in this recipe?
Sure, I think any kind of mix-in like raisins, currants, or nuts used in the same ratio as the chocolate chips would work great. Let us know how it turns out for you! –Andi & Renee’
Love it so yummy
Once they’ve been cut into serving sizes, do they hold together well or do they crumble and fall apart?
They’re dense and chewy, so they hold together pretty well for a day or so. Keep them tightly covered and you’ll have a couple of days of fresh cookies. As they go stale, they will get more crumbly. –Andi
be sure to cut them with a plastic knife just as you would brownies—learned this from a pro and it’s a great trick–you get much neater squares with no “pull” as with a regular knife
Great tip, Marilyn, thank you! –Andi
I tried to give this 5 stars but it would only let me use 4? I used caramel bits on top prior to baking & it was sooo delicious! It was gone the next day & now everyone is giving me new flavor combinations they’d like to try 🤣🤣🤣