I created these Christmas-Cookie Bars to offer a fun, festive twist on classic holiday cookies. Instead of baking individual cookies, I press the dough into a pan, making soft, chewy bars decorated with colorful candies and sprinkles. They’re easy to slice and share—perfect for holiday gatherings or gifting. Christmas Cookie Bars

Why You’ll Love This Recipe

I love how effortless this recipe is while still delivering maximum festive flavor. The bars bake in one pan, so there’s no tricky dough-rolling or shaping. The texture is just right—chewy in the center, lightly crisp at the edges. I also enjoy how the red and green M&Ms and sprinkles make them immediately holiday-ready. From prepping to slicing, it feels more relaxed than a full cookie batch yet tastes just as indulgent.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg + 1 extra large egg yolk
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 cups (about 250 g) all-purpose flour (add extra 1/4 cup if dough seems too runny)
1/2 cup semi-sweet chocolate chips
1/2 cup red & green M&Ms
1/2 cup chopped pretzels
1/2 cup chopped soft caramels
2 tablespoons festive sprinkles

Directions

Preheat the oven to 350 °F (175 °C) and line a 9×13-inch (23×33 cm) baking pan with parchment paper (allowing an overhang for easy removal).
In a medium bowl, melt the butter and mix with the light brown sugar and granulated sugar until well combined.
Add the egg, extra egg yolk and vanilla extract; stir until the mixture is smooth.
In a separate bowl, whisk the flour, baking soda, baking powder and salt.
Gradually stir the dry mixture into the wet mixture just until combined—do not overmix.
Fold in the chocolate chips, M&Ms, chopped pretzels and chopped caramels.
Press the dough evenly into the prepared pan. If desired, press a few additional M&Ms and chocolate chips into the top for visual appeal, then sprinkle the festive sprinkles.
Bake for 16-18 minutes (or up to ~20 minutes depending on oven) until the edges are lightly golden and the center is set but still slightly fudgy.
Remove from oven and allow the bars to cool completely in the pan (this helps them set). Then lift out the parchment sling and slice into squares—options: 12 large, 24 medium or 48 bite-sized pieces.
Serve and enjoy.

Servings and Timing

Prep Time: ~15 minutes
Cook Time: ~16-20 minutes
Total Time: ~30-35 minutes
Yield: ~12 large bars (or ~24 medium, ~48 bite-sized)

Variations

Swap the M&Ms for mini chocolate chips, white chocolate chunks, or peanut butter chips if preferred.
Replace the pretzels with chopped nuts or skip entirely for nut-free.
Use crushed peppermint candy instead of sprinkles for a minty holiday twist.
Press the dough into a smaller 9×9-inch pan for thicker bars and increase baking time by ~2-3 minutes.
Add dried cranberries or toasted coconut for an extra layer of flavour and texture.

Storage/Reheating

I store the cooled bars in an airtight container at room temperature for up to 4 days—they stay soft and chewy. For longer term, I freeze them: first freeze in a single layer, then transfer to a freezer-safe bag; they keep up to 2 months. When I’m ready to enjoy, I thaw at room temperature. If I want one warm, I microwave a bar for about 10-15 seconds—just enough to bring back that freshly-baked warmth.

FAQs

What kind of butter should I use?

I use unsalted real butter, softened to room temperature, to ensure creamy texture and control salt levels. Using margarine or salted butter may affect flavour and texture.

Can I use different mix-ins instead of the suggested ones?

Yes—definitely. I often swap in whatever I have on hand: for example, mini chocolate chips, white chocolate chunks, or chopped candy. The key is to keep roughly ~2 cups total of mix-ins.

Do I need to chill the dough before baking?

No; this recipe is designed to go straight into the oven once mixed and pressed into the pan. It’s one of the reasons I appreciate how quick and convenient it is.

How do I get clean slices from the bars?

I wait until the bars have cooled completely in the pan so they’re set. Then I lift out using the parchment paper and slice straight down with a large sharp knife. For extra clean cuts, I sometimes chill the pan for 30 minutes before slicing.

Can I make these ahead for a holiday gathering?

Yes—they are excellent for making ahead. Bake them, let them cool, store in an airtight container, and bring them to your gathering. They travel well and can even be individually wrapped for gifting.

Conclusion

I really enjoy making these cookie bars for holiday occasions because they hit the perfect balance: festive without being fussy, rich without being overwhelming, and shareable without endless dough-rolling. Whether I’m bringing them to a party, gifting them, or simply treating myself, these bars deliver flavour, nostalgia and ease all in one.

Christmas Cookie Bars