I love baking from scratch, but sometimes when I’m short on time grabbing a box of cake mix is a great idea. But time is not the reason why I like to make these cake mix cookie bars, I make them because I love their taste and texture. They’re like a cross between a cookie and cake, they’re moist, and absolutely delicious. These cookie bars are perfect for potlucks, family gatherings, and holiday baking! The effort is minimal, but you end up with a large batch of this sweet treat. Wondering what else can you make with boxed cake mix? Try my Honey Bun Cake, or this easy Pumpkin Dump Cake.
Why You’ll Love This Recipe
Ingredients Needed
Here’s what you need to make these easy cake mix cookie bars: Complete list of ingredients and amounts can be found in the recipe card below.
Cake Mix: I’m using a 15.25oz box of yellow cake mix, but this recipe works with any other cake mix. Think red velvet, strawberry, chocolate, pistachio, funfetti, etc.Fat: To turn cake mix into cookies, you need vegetable or canola oil, or melted butter. I used vegetable oil, but to make them richer and buttery use unsalted melted butter.Extras: I kept it simple and added semi sweet chocolate chips to my cookie bars, but feel free to add your favorite type of chocolate chips, nuts, dried fruits, candy, or sprinkles.
How To Make Cake Mix Cookie Bars
The detailed instructions are in the recipe card at the bottom of the post, but here I wanted to give you an idea of how to make these cookie bars:
Recipe Tips
Want to make chocolate cookie bars instead? Grab a box of fudge chocolate cake and use that.Room Temp Eggs: Make sure that you use 2 large eggs that are brought to room temperature, they incorporate in the cookie dough much better than fridge-cold eggs.If you are worried that the cookie bars will stick to the pan, line the pan with parchment paper.Cookie Dough will be Stiff: It will take you a minute to spread the cookie dough in the pan because it will be stiff. Just use a rubber spatula and press it down until it’s spread evenly.Serve at room temperature, or warm with a scoop of ice cream!
Storing Tips
Store the baked and cooled cookie bars in an airtight container or a sealed ziploc bag for up to one week at room temperature. To freeze: Allow them to cool completely, slice and place in a ziploc bag. Freeze for up to 3 months. I hope that you enjoy this easy shortcut recipe as much as I do! If you try it, let me know what you thought and if you added any delicious extras! Pin it for more people to enjoy too! © Little Sunny Kitchen
