Festive cookie bars are perfect for serving at holiday parties and gatherings, bringing to a cookie exchange, or sharing as edible gifts for friends and family.

The holiday season is busy, which is why using a cake mix to whip up these Christmas cookie bars is such a fantastic shortcut.

A hand holds a cake mix Christmas cookie bar, showcasing the sprinkles and peppermint baking chips throughout the chewy bar.

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During the holiday season, there are so many opportunities to share baked goods with friends and family.

From classroom parties to work functions to cookie swaps to Christmas dinner and more, there’s always an event to bake for!

While I have my favorite from-scratch recipes I make every year, I also have several shortcut recipes I cling to like a lifeline when there’s just not enough time in the day.

In fact, I have a whole list of cake mix recipes for Christmas, and these easy Christmas cookie bars are a favorite.

You don’t have to spend time scooping or shaping cookies–you just mix up the batter, press it in a pan, and bake!

But a couple of simple additions, like festive sprinkles and peppermint crunch baking chips, give them a from-scratch look and taste, so nobody will ever guess you used a mix.

More Easy Christmas Recipes:

Overhead view of Christmas dessert squares made with cake mix, displayed on a wooden cutting board.

How to Make Cookie Bars for Christmas

It’s really easy to make this festive dessert.

Ingredients You’ll Need

White cake mix
Melted butter
Eggs
Vanilla extract
Andes peppermint crunch baking chips
Christmas sprinkles

close-up view of a Christmas bar cookie topped with festive sprinkles on a wooden cutting board.

How to Make It:

Find the full printable recipe available below

Mix the batter. First, you’ll beat together the cake mix, melted butter, eggs, and vanilla extract.

Two photos; one shows cake mix, eggs, and melted butter in a mixing bowl; the other shows the ingredients beaten together to form a cookie dough batter.

Add your mix-ins. Then, you’ll add the baking chips and some sprinkles, mixing just to incorporate them into the batter.

Two photos; one shows sprinkles and peppermint baking chips added to the batter in a mixing bowl; the other shows the ingredients mixed together.

Spread and bake. Then, you’ll spread the batter into a greased baking pan, then add some more sprinkles on top.

Bake until the bars are golden-brown, then let them cool for at least 15 minutes before slicing.

Two photos; one shows batter spread in a 9x13-inch pan; the other shows the batter after being baked.

Notes and Adaptations:

Once they are cool enough to cut, you can serve them all on their own or pair with a scoop of your favorite ice cream.
If you can’t find Andes Peppermint Crunch Baking Chips, you can take whole Andes peppermint crunch candies and chop them up.
Bars should be stored in an airtight container at room temperature for up to 3-4 days.
Enjoy at room temperature or microwave for 5-10 seconds to warm.
To freeze, wrap bars in a double layer of plastic wrap and store in a freezer-safe airtight container or Ziploc bag. Freeze for up to 3 months; thaw at room temperature for 3 hours or overnight before serving.
To use a gluten-free cake mix, add one additional egg.

Close-up view of cake mix Christmas dessert bars made with colorful Christmas sprinkles.

Recommended Equipment:

13×9″ Cake Pan

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Cake Mix Christmas Cookie Bars

Author: Chrysti Benner

Serves: Servings

Prep Time 10

Cook Time 25

Cooling Time 15

These Christmas cookie bars are an easy handheld dessert that, unlike traditional cookies, doesn't require any shaping. And since it's made with a cake mix, it's an easy time-saving recipe for the holidays.

Ingredients

▢ 14.25 ounce white cake mix
▢ 1/3 cup melted butter (unsalted)
▢ 2 eggs
▢ 1 teaspoon vanilla extract
▢ 1 cup Andes Peppermint Crunch Baking Chips
▢ 2 tablespoons Christmas sprinkles (divided)

Instructions

Preheat oven to 350°F. Spray a 9 x 13 baking pan with nonstick spray and set aside.
In a large mixing bowl, use an electric mixer to beat together the cake mix, melted butter, two eggs, and vanilla extract until well combined, about 1 to 2 minutes.
Add in the baking chips and half the sprinkles, mixing on low speed just to incorporate.
Spread the batter evenly into the prepared baking pan and sprinkle the remaining sprinkles over the top of the batter.
Bake for 25 to 30 minutes, until golden brown. Allow the bars to cool for at least 15 minutes before slicing.

Notes

Once they are cool enough to cut, you can serve them all on their own or pair with a scoop of your favorite ice cream.
If you can’t find Andes Peppermint Crunch Baking Chips, you can take whole Andes mint candies and chop them up.
Bars should be stored in an airtight container at room temperature for up to 3-4 days.
Enjoy at room temperature or microwave for 5-10 seconds to warm.
To freeze, wrap bars in a double layer of plastic wrap and store in a freezer-safe airtight container or Ziploc bag. Freeze for up to 3 months; thaw at room temperature for 3 hours or overnight before serving.
To use a gluten-free cake mix, add one additional egg.