These cake mix cookie bars are quick and easy to make with only 5 ingredients! They’re chewy, soft, speckled with chocolate chips, and come together in 25 minutes.
Why this recipe works
Cake mix cookie bars are born from a simple boxed cake mix, water, eggs, vegetable oil, and chocolate chips. Mix the ingredients together in a bowl, transfer to a baking dish, top with additional chocolate chips, and bake away. They couldn’t be any easier to make!
There are so many different ways to use a cake mix aside from a classic cake – chocolate cake mix cookies, peach cobbler, and cake balls are all prime examples. Today, the star of the show are these chewy chocolate chip cookie bars that will become a staple for a quick, last-minute dessert for potlucks and parties (or for snacking on whenever!).
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE MIX – Grab a standard-sized yellow cake mix (15.25 oz) from the store, the kind that uses oil, water, and eggs. If you want to experiment with different flavored cake mixes, go right ahead!
CHOCOLATE CHIPS – Semisweet chocolate chips are our go-to, but you can absolutely substitute with cinnamon chips, peanut butter chips, butterscotch chips, dark chocolate chips, or white chocolate chips if desired. Additionally, you can substitute the chocolate chips with M&M’s, which come in all kinds of different colors to match holidays or themes.
ADDITIONS – To make these bars even more decadent, use 1/3 cup melted unsalted butter instead of the water. It’s not necessary, but to take the flavor of these bars to the next level, you can also add 1 teaspoon vanilla extract to the wet ingredients, and once they are out of the oven, sprinkle 1 teaspoon flaky sea salt on top.
How to Make Cake Mix Cookie Bars
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F. Line a 9×13-inch baking dish with 2 pieces of parchment paper so it hangs over all 4 sides.
- Add the oil, water, and egg to a large bowl and whisk together.
- Add the yellow cake mix to the wet ingredients and stir to combine.
- Stir in the chocolate chips (reserving 2 tablespoons for topping).
EXPERT TIP – The thickness of the batter should be fairly similar to the thickness of blondie batter.
- Transfer the batter to the prepared baking pan and spread it out evenly. Sprinkle the reserved chocolate chips on top.
- Bake until the bars are starting to turn light golden brown along the outside, but still look a touch doughy in the center, about 20 to 25 minutes.
EXPERT TIP – For the best texture, be careful not to overbake. These bars set as they cool.
- Cool fully to room temperature and then cut into bars.
Frequently Asked Questions & Expert Tips
Once they’re cooled, store these bars in an airtight container layered between pieces of parchment paper at room temperature for up to 4 days or in the freezer for up to 3 months.
Serving Suggestions
Mix, bake, slice, and serve! These cake mix cookie bars are really that easy. Serve with a tall glass of cold milk. Optionally warm a cookie bar in the microwave and serve with a scoop of vanilla ice cream.
More Cake Mix Recipes
- Cake Mix Donuts
- Lemon Cake Mix Cookies
- Pineapple Angel Food Cake
- Banana Pudding Poke Cake
- Strawberry Cake Mix Cookies
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Cake Mix Cookie Bars
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- â…” cup vegetable oil
- â…“ cup water
- 1 large egg
- 15.25 ounce yellow cake mix
- 1 cup semi sweet chocolate chips reserve 2 Tablespoons for topping
Things You’ll Need
Before You Begin
- The thickness of the batter should be fairly similar to the thickness of blondie batter.
- For the best texture, be careful not to overbake. These bars set as they cool.
- To make these bars even more decadent, use 1/3 cup melted unsalted butter instead of the water.
- It’s not necessary, but to take the flavor of these bars to the next level, add 1 teaspoon vanilla extract to the wet ingredients, and once these are out of the oven, sprinkle 1 teaspoon flaky sea salt on top.
- Once they’re cooled, store these bars in an airtight container layered between pieces of parchment paper at room temperature for up to 4 days or in the freezer for up to 3 months.
Instructions
- Preheat the oven to 350F. Line a 9×13-inch baking dish with 2 pieces of parchment paper so it hangs over all 4 sides.
- Add the oil, water, and egg to a large bowl and whisk together.
- Add the yellow cake mix to the wet ingredients and stir to combine.
- Stir in the chocolate chips (reserving 2 tablespoons for topping).
- Transfer the batter to the prepared baking pan and spread it out evenly. Sprinkle the reserved chocolate chips on top.
- Bake until the bars are starting to turn light golden brown along the outside, but still look a touch doughy in the center, about 20 to 25 minutes.
- Cool fully to room temperature and then cut into bars.
Nutrition
This post originally appeared here on March 14, 2023.
Lindsay Formaro
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Tim Stimpfel says
I made my first batch cooking at 350 degrees for 20 minutes and they came out too mushy. I then did a second batch at 350 degrees for 30 minutes and they came out delicious. I would definitely recommend the extra cooking time.
Mj says
I rarely leave reviews, but, turned out great. I used butter instead of water, a teaspoon of vanilla and chopped pecans ( finely chopped and quickly roasted in oven). Followed the rest of the instructions. I set the timer for 25 minutes. I let them cool. 15 minutes tops. Yummy. Passed the hubby taste test.
Made it. says
Was able to plop directly into the trash can by lifting the parchment paper. Do not skip the water and substitute butter if you plan to eat this.
Amanda Davis says
What was the weight on your box of cake mix? We have tested this recipe both ways (butter vs water) and they work just fine.
Deb K says
I love this recipe , such an easy quick way to mix up a batch of squares when pressed for time. I made mine up with the melted unsalted butter to replace water. I could only find a cake mix that was 375 grams ( 13 .25oz )here in Canada so decided to try the slightly smaller amount. I did not amend any other ingredients and they turned out perfect. I especially love them warm but they were still good cooled and a few days old …if they last that long.
This will be a staple in my recipe book .
Erica says
Due to shrinkflation most boxed cake mixes are 13 oz now. Should the other ingredients be adjusted?
Amanda Davis says
We tested this with a 13oz cake mix and it was perfect!
Carrie S. says
I used 2/3 c of oil and 1/3 c of butter as recommended with no water. The batter was really soupy and as such Didn’t bake correctly. Is it really supposed to be that much liquid oils? The recipe definitely has potential.
Amanda Davis says
Hi Carrie. We’ve tested this three times now with the butter substitution and it worked fine. Are you sure you measured correctly and didn’t use the water?
Lizz says
I did this with a lemon cake and a graham cracker crust when they were done and cooled I topped with marscapone cheese and sprinkled anise and cinnamon. It was AMAZING!!!