Soft and chewy Christmas Cookie Bars made with brown sugar, butter, festive M&Ms, and holiday sprinkles. Easy and crowd-pleasing!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Let me set the scene. It was December. My kitchen was a disaster zone. Flour everywhere (I swear I saw a puff of it on the dog), kids fighting over who got to lick the spatula, and me, in full meltdown mode, staring at an unfinished gingerbread house that looked… well, let’s just say, structurally unsound.
I was supposed to bring something to the cookie exchange that night, and my big plans for intricately decorated sugar cookies? Yeah, no. Not happening.
Enter these Christmas Cookie Bars. I had a recipe scribbled on the back of an old holiday card from years ago (thanks, Aunt Carol!). I figured, what the heck? How bad could they be? Spoiler alert: they were amazing. Chewy, buttery, loaded with Christmas M&Ms and sprinkles—exactly the kind of no-fuss treat people actually want to eat. They disappeared faster than I could say, “Don’t eat those yet, I need a picture!” (Sound familiar?)
Now, I make these bars every year. Usually while wearing pajamas and sipping peppermint hot cocoa. They’ve become a little tradition in our house. And I hope they become one in yours, too.
Why You’ll Love This Christmas Cookie Bars Recipe?
I’ll be real—there are a lot of holiday cookie recipes out there. But here’s why I keep coming back to these babies:
- No chilling. No rolling. No cookie cutters. Just mix, spread, bake, and done.
- They’re chewy, soft, and just a little gooey if you underbake them (which I 100% recommend).
- You can throw whatever candy or sprinkles you have on hand into the batter. Seriously, they’re super forgiving.
- They scream Christmas without requiring a degree in royal icing. You feel me?
- They make great gifts! Wrap up a few squares in parchment and a ribbon. Instant homemade gift, and zero stress.
Ingredient Notes:
I’m not gonna lie. I’ve made these bars with questionable substitutions when I ran out of stuff. Sometimes it worked. Sometimes… let’s not talk about that. Here’s the lowdown:
- Unsalted butter (½ cup / 113g): Get it to room temp. Soft, not melted. I’ve nuked it too long in the microwave before and paid the price.
- Brown sugar (2 cups / 400g): Light brown or dark brown both work. Dark adds a little more molasses flavor if you’re feeling fancy.
- Eggs (2 large): I’m too impatient to warm them to room temp most days, and it’s fine. But they do mix in easier when they’re not fridge-cold.
- Vanilla extract (1 tsp): Use the real stuff if you can. But no judgment if you’ve got the imitation.
- Salt (½ tsp): Don’t skip it! Balances all that sweetness.
- Baking powder (1 tsp): A little lift goes a long way.
- All-purpose flour (2 cups / 248g): Nothing fancy here. But measure it right (fluff, spoon, level) unless you like brick bars.
- M&Ms (1 cup): Christmas ones look cute, but use whatever color you want. Leftover Halloween M&Ms? No one’s judging.
- Sprinkles (½ cup): Jimmies work best. Nonpareils go rogue and roll everywhere (ask my Roomba).
How To Make Christmas Cookie Bars?
Step 1: Get Prepped
Preheat your oven to 350°F (175°C). Line a 9×13” pan with foil. Trust me, do the foil. It makes lifting the bars out so much easier. Give it a light spray with cooking spray too. Nobody likes stuck bars.
Step 2: Mix the Wet Stuff
In a big mixing bowl, cream together your butter and brown sugar until it’s light and fluffy. I use my hand mixer because it makes me feel like I’m winning at life, but a wooden spoon works if you’re feeling old-school.
Crack in those eggs and splash in the vanilla. Mix until it’s all smooth and you don’t see any streaks. Easy.
Step 3: Add the Dry Ingredients
Stir in the salt, baking powder, and flour. No need to sift—this is a casual recipe, not a Parisian patisserie. Mix until just combined. Don’t overthink it.
Step 4: Fold in the Fun Stuff
Add your M&Ms and sprinkles. I save a few to press on top before baking because it looks cuter. Priorities.
Want To Save This Recipe?
Step 5: Spread and Bake
Spread the dough into your prepared pan. Pro tip: lightly grease your hands and press it down. It’s sticky, and you don’t need that stress in your life.
Bake for 22-25 minutes, until the edges are just turning golden. Underbake if you love ‘em chewy (who doesn’t?).
Step 6: Cool and Cut
Let them cool in the pan. The wait is torture, but they’ll slice up cleaner this way. Then lift them out by the foil, peel it off, and cut into bars. Or squares. Or triangles if you’re feeling wild.
Storage Options:
- Room Temp: Airtight container, 4 days. They stay soft.
- Freezer: Wrap ‘em tight in plastic wrap and foil. Freeze for up to 2 months.
Pro tip: Hide them behind the peas. No one will look there.
Variations and Substitutions:
- Swap M&Ms for chocolate chips, Reese’s Pieces, or even chopped-up candy bars.
- Use red and pink M&Ms for Valentine’s Day, pastels for Easter. These are year-round bars in disguise.
- Add chopped nuts if you’re into that crunch. Pecans are great!
- Drizzle with melted white chocolate for an extra festive vibe.
- Go gluten-free with a good 1:1 flour substitute.
What to Serve with Christmas Cookie Bars?
Pair these bars with:
- Hot cocoa (bonus points for whipped cream)
- Eggnog, because holidays
- Coffee or tea, if you’re pretending these are breakfast
- More cookies, because it’s December and calories don’t count. Right?
Frequently Asked Questions:
Can I double the recipe?
Absolutely. Use two pans or a giant sheet pan. Bake time might vary, so keep an eye out.
Can I make them ahead?
Yes! They’re great for making ahead. Store ‘em for a few days or freeze.
Do I have to use foil?
Technically, no. But it makes life easier. I’m all about easier.
And there you have it! My Christmas Cookie Bars recipe that’s part tradition, part lifesaver. If you give them a go, let me know! I’d love to hear how you tweaked them or who you shared them with (or didn’t… I get it).
Happy baking, and here’s to surviving and thriving this holiday season!
< 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:
Christmas Cookie Bars
Ingredients
- ½ c 113 grams unsalted butter
- 2 c 400 grams packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking powder
- 2 c 248 grams all-purpose flour
- 1 c Christmas M&Ms or your favorite color
- ½ c Christmas sprinkles use jimmies for best results
Instructions
- Preheat your oven to 350°F (175°C). Line a baking pan measuring 9x13 inches, with foil and apply some cooking spray to it.
- In a bowl cream together the butter and brown sugar. After that incorporate the eggs and vanilla extract into the mixture until it becomes smooth.
- Gradually add the salt, baking powder and flour to the mixture making sure to combine them well.
- Gently stir in the Christmas M&Ms and sprinkles.
- Pour the mixture into the pan. Use greased hands to spread out and even out the dough evenly.
- Place in the oven. Bake for 22 to 25 minutes or until you notice slight golden edges. It's best to underbake them for a chewy texture.
- Allow them to cool in the pan before cutting them into bars.
- To keep them fresh store these bars in an airtight container. They can stay fresh for, up to 4 days. Be frozen for longer storage.
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!
