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Christmas Cookie Bars

Christmas cookie bars bake in a 9x13-inch pan until the edges are golden and the center is just set. Red and green candy-coated chocolates and white chocolate chips add color and sweetness to every soft, chewy bar.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling 1 hour
Total Time 1 hour 43 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 2.25 cup flour all-purpose
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup butter unsalted, softened
  • 1 cup brown sugar packed light
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1.5 cup candy-coated chocolates red and green, plus a few extra for the top
  • 0.5 cup white chocolate chips

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
  3. Line the pan with parchment paper, leaving an overhang on two sides.
  4. Whisk the flour, baking soda, and salt together in a medium bowl.
  5. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  6. Beat in the eggs one at a time.
  7. Beat in the vanilla extract.
  8. Add the flour mixture and mix on low just until no dry streaks remain.
  9. Fold in the candy-coated chocolates and white chocolate chips.
  10. Spread the dough evenly in the prepared pan.
  11. Press the extra candies on top.
  12. Bake for 24 to 28 minutes, until the edges are golden and the center is just set.
  13. Cool completely in the pan, about 1 hour.
  14. Lift the bars out using the parchment.
  15. Cut into bars.

Notes

For clean cuts, cool the bars completely before lifting them from the pan. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free option, use a 1:1 gluten-free baking flour.