Buttery, chewy, and just sweet enough, these Christmas cookie bars are packed with brown sugar, M&M’s, chocolate chips, and a little salty crunch. Every bite smells like December at 350°F: toasty vanilla meeting melty chocolate and just a whisper of pretzel.
Think of these as the low-maintenance cousin to the Christmas cookie platter—same joyful flavors, none of the rolling or cutting or complicated icing drama. Just one pan, one bowl (okay, maybe two), and a kitchen that smells like holiday spirit in 20 minutes. You’re welcome.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Christmas Cookie Bars Recipe
We’re not reinventing dessert here—just giving holiday cookies a cozy blanket and a square shape. It’s the flavor you know, with a shortcut you’ll appreciate.
- Ridiculously simple to make: You cream some butter, toss in candies, and bake it all in one pan. That’s it.
- Chewy edges, soft middle: It’s the best cookie texture, tucked into bar form so you get more golden edges per batch.
- Festive but flexible: We’ve got M&M’s and sprinkles for flair, but you can tweak it depending on your vibe (or pantry).
- Sweet meets salty: The crushed pretzels are tiny bursts of salt that make everyone pause and go, “Wait…what is that?”
- Great for sharing—or hoarding: Cut into mini nibble squares or big bakery-style chunks. Either works. No judging here.
Ingredient Notes
This is a riff on classic cookie dough with a few spirited improvements. Here’s what’s going into the mix and why it matters.
- Unsalted butter: Softened, not melted. This gives you that fluffy creamed texture. Salted works too, just cut the added salt a little.
- Brown sugar & granulated sugar: That brown sugar brings deep caramel hug-vibes, while white sugar keeps things crisp around the edges.
- Eggs: Two big ones. They act like edible glue and help the bars stay buttery without falling apart.
- Vanilla extract: Warm and cozy, the kind that makes your kitchen smell like it’s been baking all day—yes, even if it’s been 23 minutes.
- All-purpose flour: Don’t overmix it in! Just until combined and no white streaks remain.
- Baking powder: Lifts a little, not too much. We want bars here, not puffed-up muffin tops.
- Salt: Balances the sweet, always. And it helps the chocolate pop.
- Semi-sweet chocolate chips: Classic chocolate chunk energy. You can sub chopped dark chocolate if you’re feeling bold.
- Red and green M&M’s: Holiday spirit in candy-coated form. Swap with peanut or caramel M&M’s if you’ve got snack-sized leftovers lying around.
- Crushed pretzels: Trust me on this. Just a tiny hint of salt and crunch that shakes up the sweetness nicely.
- Holiday sprinkles: For sparkle! Even if they don’t change the flavor, they crank up the cheer.
How To Make This Christmas Cookie Bars Recipe
Once your butter’s softened and the oven’s humming, it all comes together surprisingly fast. No chilling dough, no scooping batches. Just one pan. One bake. Let’s go.
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Preheat your oven and prep the pan: Set the oven to 350°F and line a 9×13-inch baking pan with parchment, leaving an overhang. That little flap of paper is your best friend when it’s time to lift them cleanly out.
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Cream the butter and sugars: In a big bowl (the kind you’ll want to lick later), beat the butter, brown sugar, and white sugar together until fluffy. Like, pale and cloud-like—this takes 3 to 4 minutes with a hand mixer.
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Add eggs and vanilla: One egg at a time, mixing after each. Stir in the vanilla like it’s a winter fragrance diffuser (if diffusers baked cookies… wait, someone patent that).
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Mix the dry ingredients: In a separate bowl (yes, you do need two—sorry), whisk together flour, baking powder, and salt. Then slowly add that into the wet mixture while mixing gently. No over-mixing! This isn’t bread.
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Fold in the goodies: Stir in about three-quarters of the chocolate chips, M&M’s, and crushed pretzels. Save the rest for the top. I know it’s tempting to dump them all in, but trust the topping process.
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Spread and top: Plop the dough into the pan, spread it out evenly, and then scatter the remaining candies and pretzels over the top. Finish with sprinkles. They’re basically edible confetti.
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Bake until golden: 20 to 25 minutes will usually do it. You’re looking for golden edges and a toothpick in the center coming out mostly clean—just a few moist crumbs stuck to it.
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Cool, slice, snack: Seriously, let them cool fully before you try to cut. The wait is real (and it’s worth it). Then lift them out, slice into squares, and absolutely taste-test one. Or two.
Storage Options
Let’s be honest: cookie bars rarely last long enough to need storage instructions. But just in case you’ve got leftover willpower…
If you’re storing them at room temp, airtight is the key. Use a sealed container, and they’ll stay chewy and festive for 4 days (maybe 5 if you keep it cool and dry). Layering with parchment helps because nobody likes a sticky stack.
For longer storage, yep—you can freeze them. Once cooled, wrap the bars individually in plastic wrap, then toss them in a freezer bag. They’ll keep for up to 2 months and you can thaw overnight on the counter. Or microwave that little bundle of joy for 15–20 seconds if you simply can’t wait (been there).
If you’re wondering about freezing ingredients like cookie doughs and more pantry items, here’s a handy tip: you can actually freeze coffee creamer too. Winter survival tricks, right?
Variations and Substitutions
These Christmas cookie bars are cheerful as-is, but also very “go with the flow.” You can easily make them your own.
- Peanut butter chips: Swap half the chocolate chips for peanut butter ones if you want that classic Reese’s-ish vibe.
- Coconut flakes: Lightly toasted shredded coconut adds both texture and a little tropical-flavored holiday mischief.
- Chopped nuts: Walnuts or pecans bring a nutty crunch that works beautifully with the sweet-salty balance here.
- White chocolate + dried cranberries: This twist feels like it belongs on a cheese board, but in bar form. Still cookie-like, just fancier.
- Gluten-free flour blend: If you’re swapping for dietary reasons, use a 1:1 gluten-free baking blend that contains xanthan gum for best texture.
What to Serve with Christmas Cookie Bars
These bars are snackable straight from the pan, sure. But if you’re building a little dessert moment (or a holiday spread), here are some tasty pairings to level things up.
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A mug of spiced hot cocoa or peppermint tea really sets the tone. It brings out the chocolate and gives your mouth a cozy blanket to wrap up in after each bite.
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Ice cream, obviously. A scoop of vanilla or cinnamon next to a warm bar? Yes. Don’t fight it. You can even eat it all with a spoon and pretend it’s “just one dessert.”
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If you’re adding small bites to a party table, these pair surprisingly well with savory apps like Indian spiced chicken wings. Sweet bars and spicy bites? Hello, flavor contrast.
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Try them next to something fruity and tangy like a dollop of cranberry ginger relish. Sounds weird, tastes brilliant. Tart cranberries + sugary bar = a flavor hug.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these cookie bars ahead of time?
Absolutely! In fact, they get even better a day later when the flavors settle in. Just store them in an airtight container at room temperature and they’ll stay fresh for a few days. You can also wrap and freeze them if you need to make them weeks in advance—holiday prep, anyone?
Do I have to use holiday M&M’s and sprinkles?
Nope! They’re festive and cute, sure, but if it’s March and you’re craving cookie bars, use regular M&M’s or skip the sprinkles altogether. Feel free to toss in whatever mix-ins you love—this recipe is wonderfully flexible like that.
How do I know when the cookie bars are done?
Look for golden edges and a soft center that springs back lightly when touched. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. Don’t wait for a totally clean toothpick—that means they’re overbaked and might go dry.
Can I double the recipe for a crowd?
You sure can, but you’ll need two 9×13 pans or one extra-large sheet pan. Just watch the bake time—it might take a few minutes longer depending on how thick the layer ends up. And don’t forget to save some extra toppings for that wow-factor sprinkle layer.
Christmas Cookie Bars
Ingredients
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) brown sugar packed, light or dark
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp (10 ml) vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (175 g) semi-sweet chocolate chips
- 3/4 cup (130 g) red and green M&M's plus extra for topping
- 1/2 cup (30 g) crushed pretzels plus extra for topping
- 2 tbsp (20 g) holiday sprinkles for topping
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
- In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined (do not overmix).
- Fold in about 3/4 of the chocolate chips, M&M’s, and crushed pretzels. Reserve the rest for topping.
- Spread the dough evenly in the prepared pan. Scatter the remaining chocolate chips, M&M’s, and pretzels over the top. Finish with holiday sprinkles.
- Bake for 20–25 minutes, or until the edges are golden and a toothpick in the center comes out with a few moist crumbs.
- Allow the bars to cool fully in the pan before lifting out and slicing into squares. Enjoy!
