Holiday Chocolate Chip Cookie Bars, a straightforward version
These Easy Holiday Chocolate Chip Cookie Bars are the perfect combination of your familiar chocolate chip cookie mixed with M&M's, chocolate chips, and pretzels! Ditch the cookie scoop and give this sweet-and-salty, flavorful holiday chocolate chip cookie bar recipe a try!
Why this bake works
I know that with many of the recipes I've shared with you on here, like my Blender Chocolate Mousse or Chocolate Peanut Butter Fudge, I say they're straightforward to mix, which is true. But these Easy Holiday Chocolate Chip Cookie Bars truly are the easiest in my recipe box!
This chocolate chip cookie bar dough comes together quickly, then you spread it evenly into the pan, and bake!
They're soft, chewy cookie bars with the perfect salty-sweet ratio, and the best part is that no chilling time is required for the dough!
Enjoy!
What goes in
The ingredients shown in the image below are used to make these easy chocolate chip cookie bars. Items noted in the bulleted list are key ingredients that need more explanation.
- All-Purpose Flour. A reliable brand of flour is King Arthur, but use what you already have on hand!
- Unsalted Butter. You can also use salted butter in place of unsalted butter. Just omit the salt that is called for in the method.
- Light Brown Sugar. I genuinely love the light brown sugar from ALDI. Trader Joe's is a close second.
- Holiday Themed M&M's. Use whatever holiday-themed M&Ms you'd like! You can even try the peanut M&M's!
- Semi-Sweet Chocolate Chips. You can also try milk chocolate chips or a semi-sweet chocolate bar chopped into small chunks. The Ghirardelli brand is one of my favorites, but use what you have on hand!
- Salted Pretzels. Try using mini salted pretzels. Whatever you use, they need to be broken up into little pieces.
For quantities and instructions, please see the method card below.
How it comes together
Below is a brief overview of how to make these easy chocolate chip cookie bars. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the method card below.
Step 1. Whisk the flour, baking soda, and salt together in a separate bowl. Hold to the side.
Step 2. Cream the butter and sugars together on medium-high speed until well blended.
Step 3. Add the large eggs one at a time, until each is fully mixed into the batter. Then add in the vanilla extract. Scrape down the sides of the bowl as needed.
Step 4. Reduce the mixer speed to low and gradually add the whisked flour mixture until just combined.
Step 5. Stir in the M&M's, chocolate chips, and salted pretzel pieces with a spatula. The dough will be thick and a little sticky.
Step 6. Spread the cookie dough into the prepared baking pan. Use a flat, baking-spray-coated spatula to help move the dough into the corners.
Step 7. Bake for 35-40 minutes at 350ºF.
Step 8. Allow it to cool completely before slicing into squares.
Keeping and freezing
To store these chocolate chip cookie bars, let them cool completely, then slice and keep in an airtight container at room temperature for up to 5 days. Try placing a slice of bread in the container with the cookie bars to keep them soft! If kept in the refrigerator, they will keep for up to 1 week.
To freeze the cookie bars, let them cool completely, slice them, and wrap them tightly in plastic wrap. Keep them stored in an airtight container for up to 3 months.
If you plan to store the cookie bars in the refrigerator or freezer, let them come to room temperature so the chocolate-coated candies aren't super hard when you bite into them!
Baker notes
- If you'd like to easily remove the bars for cutting, you can add a parchment paper sling. Just remember to respray the top of the parchment paper after adding it.
- Use a spoon or spatula to add in your M&M's, chocolate chips, and pretzels. Do not add them using your mixer.
- When pressing the chocolate chip cookie dough into the pan, you can use a spatula that's been sprayed with a flour-based baking spray on one side. It will keep the dough from sticking to the spatula. This tip is very handy when making my Familiar Rice Krispie Treats and Chocolate-Vanilla Layered Rice Krispie Treats!
Questions on this bake
What can Use in place of semi-sweet chocolate chips?Pretty much any type of chocolate chip will be perfect. You can swap out the semi-sweet chocolate chips for milk, white, butterscotch, or peanut butter!
Can Use something in place of pretzels when making cookie bars?Yes! You can try peanuts, Cheez-its, or Goldfish crackers, for example. Whatever treat you choose, make sure it's salty.
- Yield 24 cookie bars
- Prep 15 minutes
- Cook 40 minutes
- Total 55 minutes
- Calories 300
Ingredients
- 3 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar, firmly packed
- 3 Large Eggs, room temperature
- 2 tsp Vanilla Extract
- 1 cup Holiday Colored M&M's, plus a bit extra for topping
- 1 cup Semi-Sweet Chocolate Chips, plus a bit extra for topping
- 1 cup Salted Pretzels, broken into small pieces, plus a bit extra for topping
Tools
- 9-inch x 13-inch Baking Pan
- Hand Mixer, or Stand Mixer
- Mixing Bowls
- Whisks
- Spatulas
- Baking Spray
- Parchment Paper
- Wire Cooling Rack
Method
- Adjust your oven rack to the middle position and preheat your oven to 350ºF.
- Generously spray a 9-inch x 13-inch baking pan with a flour-based baking spray. If you like, you can add a parchment paper sling to the pan if you plan to remove the bars for cutting. Make sure to lightly respray the top of the paper with the flour-based baking spray if going with this option.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set to the side.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well combined.
- Add in the large eggs one at a time, until each one is fully mixed with the batter. Then add in the vanilla extract.
- Reduce your mixer speed to low and gradually add your whisked dry mixture until just combined.
- Using a spatula or spoon, add in the M&M's, chocolate chips, and broken pieces of pretzels. The cookie dough mixture should be thick and a little sticky.
- Spoon the cookie dough into the 13" x 9" baking pan, then evenly spread it out until it reaches the edges. You can use your clean hands or a spatula lightly sprayed with some flour-based baking spray.
- Place in the oven and bake at 350ºF for 35-40 minutes or until the top is a nice light golden brown.
- Remove from the oven and allow to cool completely on a wire cooling rack before cutting into squares.
Baker notes
If you'd like to easily remove the bars for cutting, you can add a parchment paper sling. Just remember to respray the top of the parchment paper after adding it.
Use a spoon or spatula to add in your M&M's, chocolate chips, and pretzels. Do not add them using your mixer!
When pressing the cookie dough into the pan, you can use a spatula that's been sprayed with a flour-based baking spray on one side. It will keep the dough from sticking to the spatula.
To store these chocolate chip cookie bars, let them cool completely, then slice and keep in an airtight container at room temperature for up to 5 days. Try placing a slice of bread in the container with the cookie bars to keep them soft! If kept in the refrigerator, they will keep for up to 1 week.
To freeze the cookie bars, let them cool completely, slice them, and wrap them tightly in plastic wrap. Keep them stored in an airtight container for up to 3 months.
If you plan to store the cookie bars in the refrigerator or freezer, let them come to room temperature so the chocolate-coated candies aren't super hard when you bite into them!
