Yellow cake mix, vegetable oil, eggs, vanilla, and chocolate chips come together to make these quick, fudgy, irresistible cookie bars.
You know those chaotic afternoons where you just need something sweet but your energy level is somewhere between “Netflix zombie” and “can’t even”? Yeah. Been there… a lot more times than I care to admit.
This Cake Mix Cookie Bars recipe was my knight in shining armor one of those days. I had zero motivation, a random box of cake mix shoved way back in the pantry, and a half-used bag of chocolate chips from some failed cookies I’d tried making two weeks before. And honestly? Magic happened.
I wasn’t expecting much — I mean, it’s cake mix. But the first bite? Pure chewy, gooey, buttery heaven. I stood there at my kitchen counter, probably still in pajama pants at 3 PM, thinking, “Wait, why am I not making these every single week?” So now… I kinda do.
Why You’ll Love This Cake Mix Cookie Bars Recipe?
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Stupid Easy: Seriously, 5 minutes of mixing and one bowl. You could do this half-asleep (not that I recommend it).
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Insanely Fudgy: The center stays soft, chewy, and melty, while the edges get that perfect little crisp.
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Crowd-Pleaser: Bake sales, birthday parties, random Tuesdays—they always disappear.
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Customizable: Feeling extra? Throw in peanut butter chips, sprinkles, walnuts… you name it.
In short: these Cake Mix Cookie Bars are the sweet, simple, no-stress dessert you didn’t know you desperately needed.
Ingredient Notes:
Okay, so here’s what you need:
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Yellow Cake Mix: Grab your favorite brand. Betty Crocker, Pillsbury, generic store brand—I swear it all works.
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Vegetable Oil: Keeps everything tender. You could swap it for melted butter if you’re feeling fancy.
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Eggs: Two of ‘em, to hold everything together and make it extra rich.
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Vanilla Extract: It’s like the background music to all good desserts. Trust me, you’ll notice if you skip it.
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Semi-Sweet Chocolate Chips: 1 ½ cups of pure happiness. Use whatever chocolate your soul craves.
How To Make Cake Mix Cookie Bars?
Step 1:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and give it a spritz of nonstick spray. (Because nobody likes stuck bars.)
Step 2:
Dump the yellow cake mix, vegetable oil, eggs, and vanilla extract into a big bowl. Stir it all together. Heads up: the batter’s gonna be thick. Like, you’ll wonder if you did something wrong. You didn’t.
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Step 3:
Fold in your beautiful chocolate chips. Try not to eat half the dough raw. (Or just pretend you’re “taste testing.”)
Step 4:
Press the dough evenly into the prepared pan. Use your hands if you have to—no judgment.
Step 5:
Bake for 20-25 minutes, or until the edges turn a sweet golden brown and the center looks just slightly underbaked. (That’s how you keep the magic alive.)
Step 6:
Let them cool completely before slicing. Or don’t. I’m not the boss of you.
Storage Options:
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Counter: Airtight container. Good for about 5 days, if they even last that long.
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Freezer: Wrap ‘em up tight and freeze for up to 2 months. Perfect for emergency dessert situations (a.k.a. every Friday night).
Variations and Substitutions:
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Switch the Cake Mix: Chocolate cake mix, Funfetti, red velvet—go wild.
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Mix Up the Add-Ins: White chocolate chips, M&Ms, crushed Oreos… basically whatever’s about to expire in your pantry.
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Peanut Butter Version: Swap ½ cup of the oil for peanut butter. It’s stupid good.
What to Serve with Cake Mix Cookie Bars?
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A Glass of Milk: Classic. Don’t fight it.
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A Big Scoop of Ice Cream: Preferably vanilla. Bonus points for caramel drizzle.
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A Cozy Coffee or Latte: They make a surprisingly epic breakfast. (Yes, I said breakfast.)
Frequently Asked Questions:
Can I use butter instead of oil?
Totally. They’ll taste a little richer and be slightly softer.
Can I use different kinds of cake mix?
Heck yes. Just imagine a chocolate cake mix with white chocolate chips… drool.
They seem underbaked when I pull them out. Should I bake longer?
Nope! Let them cool. They firm up like magic. If you overbake, you’ll lose that fudgy goodness.
If you make these Cake Mix Cookie Bars (and you totally should), shoot me a comment or tag me. I’m dying to know what mix-ins you try!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cake Mix Cookie Bars
Ingredients
- 1 15.25-ounce package yellow cake mix
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups semi-sweet chocolate chips
Instructions
Preparation:
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly coat with nonstick cooking spray. Set aside.
Mixing the Batter:
- In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, and vanilla extract. Stir until the mixture is fully incorporated and smooth. Please note that the batter will be thick.
Adding the Chocolate Chips:
- Gently fold the semi-sweet chocolate chips into the batter, ensuring they are evenly distributed throughout.
Assembling:
- Transfer the batter to the prepared baking pan. Use a spatula or clean hands to spread and press the batter evenly to the edges of the pan.
Baking:
- Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the edges are lightly golden brown and the center appears slightly underbaked.
Cooling and Serving:
- Remove from the oven and allow the cookie bars to cool completely in the pan. Once cooled, lift the bars out of the pan using the parchment paper, slice into squares, and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
