Cake Mix Chocolate Chip Cookie Bars – Easy, Chewy, and Crowd-Pleasing
If you love soft, chewy cookie bars but don’t want a fuss, these Cake Mix Chocolate Chip Cookie Bars are the shortcut you’ll keep coming back to. They’re buttery, chocolatey, and come together with just a bowl and a spoon. Using cake mix keeps things simple without sacrificing flavor or texture.
Perfect for potlucks, bake sales, or a last-minute dessert, they never last long on the plate. Make them once, and you’ll memorize the recipe without even trying.
Cake Mix Chocolate Chip Cookie Bars - Easy, Chewy, and Crowd-Pleasing
Ingredients
Method
- Prep your pan: Heat the oven to 350°F (175°C).Line a 9x13-inch baking pan with parchment paper, leaving a slight overhang, or lightly grease it with cooking spray.
- Melt the butter: Melt the butter and let it cool for a few minutes. Don’t add it while piping hot or it can scramble the eggs.
- Mix the wet ingredients: In a large bowl, whisk the eggs and vanilla until smooth. Pour in the cooled melted butter and mix until combined.
- Add the cake mix: Sprinkle in the cake mix and stir with a spatula or wooden spoon. The dough will be thick—more like cookie dough than cake batter.
- Fold in the chocolate chips: Add the chocolate chips (and nuts, if using).Stir just until evenly distributed.
- Press into the pan: Transfer the dough to the prepared pan. Use a spatula or your hands (lightly greased) to press it into an even layer.
- Bake: Bake for 18–23 minutes, until the edges are set and lightly golden and the center looks just barely done. A toothpick should come out with a few moist crumbs.
- Cool and slice: Let the bars cool in the pan for at least 20–30 minutes.Lift them out using the parchment and cut into squares.
- Optional finish: Sprinkle a pinch of flaky salt on top while still slightly warm for a sweet-salty kick.
What Makes This Recipe So Good
- Minimal ingredients: You only need a handful of pantry staples and one box of yellow cake mix.
- Ultra chewy texture: The cake mix creates tender, chewy bars that stay soft for days.
- Quick to make: No mixer required and minimal cleanup—just stir, press, and bake.
- Customizable: Swap in different chips, add nuts, or drizzle with caramel. It’s hard to mess up.
- Perfect for sharing: One pan yields neat, sturdy squares that travel well and slice cleanly.
Shopping List
- 1 box (about 15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup white chocolate chips, flaky salt for finishing
- Cooking spray or parchment paper for the pan
Step-by-Step Instructions
- Prep your pan: Heat the oven to 350°F (175°C).Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang, or lightly grease it with cooking spray.
- Melt the butter: Melt the butter and let it cool for a few minutes. Don’t add it while piping hot or it can scramble the eggs.
- Mix the wet ingredients: In a large bowl, whisk the eggs and vanilla until smooth. Pour in the cooled melted butter and mix until combined.
- Add the cake mix: Sprinkle in the cake mix and stir with a spatula or wooden spoon. The dough will be thick—more like cookie dough than cake batter.
- Fold in the chocolate chips: Add the chocolate chips (and nuts, if using).Stir just until evenly distributed.
- Press into the pan: Transfer the dough to the prepared pan. Use a spatula or your hands (lightly greased) to press it into an even layer.
- Bake: Bake for 18–23 minutes, until the edges are set and lightly golden and the center looks just barely done. A toothpick should come out with a few moist crumbs.
- Cool and slice: Let the bars cool in the pan for at least 20–30 minutes.Lift them out using the parchment and cut into squares.
- Optional finish: Sprinkle a pinch of flaky salt on top while still slightly warm for a sweet-salty kick.
How to Store
- Room temperature: Store in an airtight container for 3–4 days. They stay soft and chewy.
- Refrigerator: Keeps up to one week. Let bars come to room temp before serving for best texture.
- Freezer: Wrap individual bars in plastic, then place in a freezer bag for up to 2 months.Thaw at room temperature or warm in the microwave for 10–15 seconds.
Benefits of This Recipe
- Time-saving: It’s a mix-and-go dessert that bakes in under 25 minutes.
- Beginner-friendly: No creaming butter, no chilling dough, no special tools.
- Budget-conscious: Uses inexpensive ingredients and stretches to feed a crowd.
- Reliable results: Cake mix provides consistent flavor and texture every time.
- Versatile base: You can tweak flavors by changing the cake mix or the mix-ins.
Common Mistakes to Avoid
- Overbaking: Pull them when the center looks slightly underdone. They firm up as they cool. Overbaking leads to dry, crumbly bars.
- Hot butter + eggs: If the butter is too hot, it can cook the eggs and affect texture.Let it cool for a few minutes first.
- Skipping parchment: Lining the pan helps with clean removal and neat slices. It’s worth the extra minute.
- Too many add-ins: Don’t overload the dough. Keep total mix-ins around 1 to 1 1/2 cups to maintain structure.
- Using a dark pan without adjusting: Dark metal browns faster.Check a few minutes early to prevent overbaking.
Alternatives
- Different cake mix flavors: Try white, vanilla, butter, or funfetti for a sweeter vibe. For rich flavor, use chocolate cake mix with peanut butter chips.
- Dairy-free: Use dairy-free butter and dairy-free chocolate chips. Check that your cake mix is dairy-free.
- Gluten-free: Use a gluten-free yellow cake mix.Texture will be slightly more tender but still delicious.
- Mix-in variations: Add butterscotch chips, M&M’s, chopped toffee, or dried cherries. Swirl in 1/4 cup caramel or peanut butter before baking.
- Smaller batch: Use an 8×8-inch pan and bake 3–5 minutes longer for thicker bars. Reduce chocolate chips to 3/4 cup.
- Extra gooey: Press a handful of chocolate chips on top right after baking so they melt on the surface.
FAQ
Can I use oil instead of butter?
Yes.
Use 1/2 cup neutral oil (like canola). The bars will be slightly less rich but still moist and chewy.
Do I need to chill the dough?
No. This recipe is meant to be stirred and baked right away.
The dough is thick but spreads just enough in the oven.
What if I only have a 9×9 pan?
You can use it, but the bars will be thicker and need more time. Start checking around 24–26 minutes and look for set edges and moist crumbs on a toothpick.
Can I reduce the sweetness?
Try using dark chocolate chips and add a pinch of flaky salt on top. You can also swap in a butter or vanilla cake mix instead of extra-sweet varieties.
Why are my bars crumbly?
They were likely overbaked or measured with too little fat.
Bake until just set and be sure you’re using the full 1/2 cup of butter or oil.
Can I make these ahead?
Absolutely. Bake, cool, slice, and store airtight. They’re great the next day and stay soft for several days.
How do I get clean slices?
Let the bars cool for at least 20–30 minutes, then use a sharp knife.
Wiping the blade between cuts helps keep edges neat.
Can I add peanut butter?
Yes. Swirl 1/4 cup warmed peanut butter on top of the dough before baking, or replace 1/4 cup of chocolate chips with peanut butter chips.
Wrapping Up
These Cake Mix Chocolate Chip Cookie Bars are the kind of treat you make once and keep in your back pocket for busy days. They’re quick, flexible, and consistently delicious, with a soft, chewy texture and plenty of chocolate in every bite.
Keep a box of cake mix in the pantry, and you’re never more than 30 minutes from a warm, shareable dessert. Whether you’re feeding a crowd or just craving something sweet, this recipe makes it easy. Cut a square, pour some milk, and enjoy.
