Description
These festive Christmas Cookie Bars combine classic cookie flavors with colorful holiday touches like red and green chocolate candies, white chocolate chips, and sprinkles. Perfect for holiday parties or gifting, these bars are soft, chewy, and full of seasonal cheer.
Ingredients
Scale
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup (180g) red and green chocolate candies (like M&Ms)
- 1/2 cup (90g) white chocolate chips
- 1/4 cup (40g) holiday sprinkles
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Dough: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually combine these dry ingredients with the wet ingredients until the dough forms and is fully incorporated.
- Add Holiday Mix-ins: Gently fold in the red and green chocolate candies, white chocolate chips, and half of the holiday sprinkles. Be careful not to overmix to maintain the texture and distribute the mix-ins evenly.
- Spread and Bake: Spread the dough evenly into the prepared baking pan, pressing it into a smooth, even layer. Sprinkle the remaining holiday sprinkles over the top to add festive color, then bake the bars for 25 to 30 minutes or until the edges turn golden brown.
- Cool and Cut: Once baked, let the cookie bars cool completely in the pan. This helps them set properly and makes cutting into neat squares easier. Once cooled, cut into 24 bars and serve.
Notes
- Ensure butter is softened to room temperature for easier mixing and better texture.
- Use parchment paper in the pan for easy removal of cookie bars and less mess.
- Mix the dry ingredients thoroughly before adding to ensure even rising and texture.
- Cool completely before cutting to avoid crumbling.
- Store cookie bars in an airtight container at room temperature for up to 5 days.
- Can be frozen for up to 3 months if wrapped tightly.
