The Ultimate Soft & Chewy Christmas Cookie Bars: Your Go-To Holiday Recipe!
Get ready to create some holiday magic with these incredibly soft and chewy Christmas cookie bars! Inspired by my wildly popular TikTok viral chocolate chip cookie bars, this festive rendition takes everything you love about them and infuses it with irresistible holiday cheer. Imagine sinking your teeth into a gooey, sweet, and slightly salty bar packed with holiday M&M’s, rich caramel, melty chocolate chips, and crunchy pretzels. These aren’t just any cookie bars; they’re the kind that disappear first from every holiday platter, bringing smiles and festive joy with every bite. Easy to make and even easier to devour, they’re perfect for sharing, gifting, or simply indulging in a little bit of seasonal sweetness.
Why You’ll Adore These Easy Christmas Cookie Bars
These holiday cookie bars aren’t just another sweet treat; they’re a standout dessert that will quickly become a cherished part of your Christmas baking traditions. Here’s why this recipe shines:
- Irresistibly Soft & Chewy: If you’re already a fan of my 5-star rated, TikTok-famous chocolate chip cookie bars, you’re in for a real holiday treat! This recipe uses the same beloved base, ensuring every bite is wonderfully soft, perfectly chewy, and never dry. The combination of pretzels and caramel adds that coveted sweet and salty dimension, creating a flavor profile similar to my popular kitchen sink cookie bars. Some playfully call these “Santa’s Trash” cookies due to the delightful mix of ingredients, but I prefer to think of them as “Santa’s Favorite” – a delicious reward for all his hard work! The secret to their incredible texture lies in using melted butter and an extra egg yolk, which contributes to their rich chewiness and prevents them from becoming too cake-like.
- No Scooping Required! Let’s be honest, holiday baking can be time-consuming, and scooping individual cookies is often the most tedious part. That’s where these bar cookies truly excel! This recipe saves you precious time and effort, making it ideal for busy holiday schedules. Simply press the dough into a single pan, bake, and slice – it’s that easy. You still get all the deliciousness of a homemade cookie, but with a fraction of the work. While you *could* adapt my kitchen sink cookie recipe for individual cookies, the bar format offers unparalleled convenience.
- Perfect for Holiday Platters & Gifting! Presentation is key during the holidays, and these Christmas cookie bars are incredibly versatile for serving. Cut them into 48 charming bite-sized pieces, and they become the ultimate addition to any festive cookie platter, allowing guests to sample a variety of treats. To achieve this, first slice the cooled bars into 12 squares, then cut each square into 4 smaller squares. For a different look, you can also cut them into elegant “sticks” by slicing into 12 squares, then halving each of those. Their vibrant red and green M&M’s and sprinkles make them visually stunning, making them perfect for homemade gifts, school parties, or simply adding a splash of color to your dessert table.
Essential Ingredient Notes & Smart Substitutions
Crafting the perfect Christmas cookie bars starts with the right ingredients. Here’s a detailed look at what you’ll need and how you can customize them to your liking:
- Caramel: I recommend using Kraft caramel squares, cut into 8 small pieces each, or Werther’s Soft Caramels. Be sure to choose the “soft” variety, as the “chewy” versions can become too hard after baking, making them difficult to chew. While Kraft “bits” are convenient, I’ve found they don’t melt as consistently or smoothly in cookies, sometimes leaving hard pockets. If you’re not a fan of caramel, feel free to omit it entirely!
- Semi-Sweet Chocolate Chips: Semi-sweet chocolate chips provide a classic, balanced flavor that pairs wonderfully with the other holiday mix-ins. However, this recipe is incredibly versatile! You can easily swap them for milk chocolate for a sweeter profile, dark chocolate for a richer taste, or even white chocolate chips for a creamier texture. A combination of different chocolate types also works beautifully, adding depth to every bite.
- M&M’s: For a truly festive look, I stick to the classic red & green holiday M&M’s mix. These vibrant candies not only add a pop of color but also a satisfying candy shell crunch. You can, of course, customize the M&M colors for any holiday or occasion throughout the year – think pastels for Easter or orange and black for Halloween!
- Pretzels: Any crunchy, salty pretzels will do the trick! I typically use Rold Gold “Tiny Twists” because they’re easy to break into smaller pieces and provide the perfect salty counterpoint to the sweet dough and candies. The salty crunch of pretzels is crucial for that desirable sweet and salty balance, mimicking the “kitchen sink” flavor profile. If you’re worried about them softening over time, you can add them just to the top before baking or omit them if you prefer.
- Unsalted Butter: Always opt for real unsalted butter – margarine won’t yield the same rich flavor or texture. For that signature soft and slightly flat cookie bar (rather than a puffy one), we melt the butter until it’s quite warm before mixing. This process helps create that coveted chewy texture. Ensure it’s not boiling hot, just melted and warm.
- Sprinkles (optional): To further enhance the festive appeal, I love incorporating red & green “jimmies” sprinkles into the dough and on top. They add an extra layer of visual charm and a subtle sugary crunch. While entirely optional, they truly elevate the holiday look of these Christmas cookie bars.
How to Make The Best Christmas Cookie Bars: A Step-by-Step Guide
Creating these festive Christmas cookie bars is simpler than you might think, and the results are utterly delicious! Follow these straightforward steps to achieve perfect, gooey bars every time. You can also jump down to the full printable recipe card for ingredient amounts and detailed instructions. The images below will guide you through each stage of the process.
Step 1: Prepare Your Mix-Ins
Before you start on the dough, take a moment to prepare your delightful mix-ins. Cut 10 caramels into smaller, bite-sized pieces (for Kraft caramel squares, I recommend cutting each into 8 uniform pieces). Gently break about 1 cup of pretzels into smaller fragments until you have roughly ½ cup of broken pieces. Set both aside. This small bit of prep ensures all your delicious additions are evenly distributed throughout the cookie bars.
Pro Tip: For an even quicker recipe with minimal prep, you can certainly leave out the caramels! The beauty of these bars is their flexibility. I generally recommend using 1½ to 2 cups of total mix-ins, so feel free to adjust the quantities of each item – or add other favorites – as you wish!
Step 2: Mix the Cookie Dough
This is where the magic truly begins! Proper mixing is key to achieving that perfect soft and chewy texture.
- First, preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by spraying it with nonstick cooking spray. For effortless removal and clean cuts, I highly recommend lining the pan with parchment paper, leaving an overhang on the sides to create a “sling.”
- In a medium-sized bowl, combine the melted unsalted butter (¾ cup), light brown sugar (¾ cup), and granulated sugar (½ cup). Stir these together until they are well combined and smooth. Ensure your butter isn’t too hot, as this can lead to greasy bars or even cook the eggs prematurely.
- Next, incorporate the wet ingredients: 1 large egg, 1 extra egg yolk (this extra yolk is a secret weapon for chewiness!), and 2 teaspoons of vanilla extract. Mix until just combined. Overmixing at this stage can develop gluten, leading to tougher cookie bars.
- Now, add your leavening agents and flavor enhancers: 1 teaspoon of baking soda, ¼ teaspoon of baking powder, and ½ teaspoon of salt. Mix gently until they are fully incorporated into the batter.
- Finally, add the all-purpose flour (2 – 2¼ cups, refer to the notes in the recipe card for guidance on flour amounts, as humidity can affect it). Add your prepared mix-ins: ½ cup semi-sweet chocolate chips, ½ cup M&M’s, ½ cup chopped pretzels, ½ cup chopped caramel, and 2 tablespoons sprinkles. Stir just until the flour streaks disappear and the mix-ins are evenly distributed. Be careful not to overmix, as this can lead to a dense and tough texture.
Step 3: Press the Cookie Dough into the Pan
Once your dough is perfectly mixed, transfer it to your prepared 9×13 inch pan. Use your hands or a spatula to press the cookie dough evenly into the pan, ensuring it reaches all corners and forms a smooth, uniform layer. For an extra festive touch and an appealing presentation, consider sprinkling a few additional chocolate chips, M&M’s, pretzels, and sprinkles on top of the dough before baking. This helps create a beautiful, inviting crust that hints at the deliciousness within.
Pro Tip: Utilizing the parchment paper sling is a game-changer for these bar cookies. Once cooled, it allows you to easily lift the entire slab of cookie bars out of the pan, making it much simpler to use a large, sharp knife for clean, precise downward cuts. This prevents crumbling and ensures beautiful, tidy squares.
Step 4: Bake to Golden Perfection
Place your pan into the preheated oven and bake at 350°F (175°C) for 16-18 minutes. The key here is to watch for the edges to turn a light golden brown and the center to no longer appear wet. Remember, you want to slightly underbake these bars for that coveted gooey, chewy texture, so avoid overbaking. The residual heat in the pan will continue to cook them slightly as they cool. Once baked, remove the pan from the oven and transfer it to a wire cooling rack. It’s crucial to allow the cookie bars to cool completely in the pan before attempting to cut them; impatience here can lead to crumbling and a messy result!
Step 5: Chill & Cut for Clean Slices
For the neatest, cleanest cuts, chilling is your best friend. Once the bars have completely cooled to room temperature, I like to place the entire pan (or the slab lifted out with the parchment sling) into the freezer for about 30 minutes. This firms up the chocolate and caramel, allowing for precise slicing without excessive crumbling or smearing. Use a large, sharp knife to cut the bars into your desired size – 12 large squares, 24 medium squares, or 48 charming bite-sized pieces for platters. For the absolute cleanest cuts, wipe your knife clean with a damp cloth after every few slices to prevent chocolate smears.
Pro Tip: A clever trick for exceptionally clean cuts is to dip your knife in a cup of hot water and then dry it thoroughly before each slice. The warm blade glides through the cooled chocolate and caramel much more smoothly, leaving you with perfectly defined edges.
Expert Tips & Festive Variations for Your Christmas Cookie Bars
These Christmas cookie bars are incredibly adaptable, making them a fantastic recipe to experiment with. Here are some extra tips and ideas to make them truly your own:
- Mastering Bite-Sized Pieces: For those impressive holiday cookie platters, aim for 48 smaller squares. This allows guests to enjoy a wider variety of treats without committing to a large piece. Simply cut your cooled bars into 12 squares, and then cut each of those into 4 smaller squares. These tiny treats are also perfect for kids and make great additions to holiday goodie bags!
- Unleash Your Creativity with Mix-Ins: The beauty of these bars is their versatility! Don’t feel limited to the suggestions. Want to skip the caramel? No problem! These bars are also fantastic with white chocolate chips, butterscotch chips, peanut butter chips, or even chopped nuts like pecans or walnuts. Dried cranberries or cherries could add a delightful tartness, while a swirl of cream cheese frosting on top would make them extra decadent. Remember, the general rule of thumb is 1½ – 2 cups of total mix-ins.
- Adapt for Any Holiday! These aren’t just for Christmas! Easily customize these delightful bars for any celebration by simply swapping out the colors of M&M’s and sprinkles. Think pink and red for Valentine’s Day, pastels for Easter, orange and black for Halloween, or even team colors for a game day treat. The base recipe is a blank canvas for your creativity!
- Sprinkle with Flaky Sea Salt: For an elevated flavor and to emulate the popular “kitchen sink” cookie experience (like Panera’s, often considered a holiday version of “Santa’s Favorite Cookies”), a sprinkle of flaky sea salt on top before serving adds a gourmet touch. The salt perfectly balances the sweetness, enhancing all the other flavors.
- Storage and Freezing Tips: Store your cooled Christmas cookie bars in an airtight container at room temperature for 3-5 days. If you’ve included pretzels, note that their crunchiness will soften over time, so for maximum crispness, consume them within a day or two, or simply omit the pretzels. To extend their freshness, these bars freeze beautifully! Once completely cooled, wrap individual bars or the entire slab tightly in plastic wrap, then place them in an airtight freezer bag or container. They will stay fresh in the freezer for 1-2 months. Thaw at room temperature for a quick treat!
Frequently Asked Questions About Christmas Cookie Bars:
Store these delicious cookie bars in an airtight container at room temperature for 3-5 days. For longer storage, you can easily freeze them. Ensure the bars are completely cooled before placing them into an airtight container or a freezer-safe bag. They will keep beautifully in the freezer for up to 1-2 months. A quick note: if your bars contain pretzels, their delightful crunch might soften over time, especially after freezing and thawing. If maintaining pretzel crispness is a top priority, consider enjoying them fresh within a day or two, or opt to leave the pretzels out of the recipe entirely.
For this recipe, I typically use semi-sweet chocolate chips, especially when combined with the M&M’s, as they offer a balanced sweetness. However, feel free to get creative! The base recipe for these Christmas cookie bars is inspired by Panera’s famous kitchen sink cookies, which often use a mix of semi-sweet and milk chocolate chips. You can absolutely use a combination, or stick to just milk chocolate for a sweeter profile, dark chocolate for a richer taste, or even white chocolate chips for a creamy twist. All varieties will taste delicious in these festive bars!
I highly recommend using Kraft caramel squares, which I typically cut into 8 small pieces each for even distribution and melt. Werther’s Soft Caramels are another excellent choice, but be very sure you pick the “soft” variety, not the “chewy” version, as the latter can become quite hard after baking. While convenient, Kraft caramel bits tend not to melt as well within cookies, sometimes creating firm pockets instead of gooey streaks. The goal is a soft, molten caramel swirl throughout the bar!
Absolutely! If you love the convenience and deliciousness of cookie bars, you’re in luck. I have a variety of tried-and-true recipes that are perfect for any occasion, especially the holidays. Be sure to check out some of my other popular cookie bar creations linked below to keep your baking adventures going!
- Cosmic Christmas Tree Brownies
- Christmas Tree Sugar Cookie Bars
- Double Chocolate Chip Cookie Bars
- Caramel Apple Kitchen Sink Bars
Did you make this recipe? We’d absolutely love to hear from you! If you tried these incredibly delicious Christmas cookie bars, would you do me a huge favor and leave a review and rating below? Your feedback is incredibly valuable and truly helps my small business thrive, allowing me to continue sharing more free, high-quality recipes and content with passionate bakers like you. Thank you for your support and happy baking!
The BEST Christmas Cookie Bars
Perfect for holiday platters, cut these into 48 bite-sized squares and watch them disappear!
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Ingredients
- ¾ cup unsalted butter (not margarine) 1 ½ sticks, you will be melting this
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 yolk (i.e. 1 whole egg + 1 extra egg yolk)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour *see notes section below, you can add an extra ¼ cup flour if your dough is too runny
Mix-Ins (2 cups total)
- ½ cup semi-sweet chocolate chips
- ½ cup red & green m&m’s
- ½ cup pretzels, broken
- ½ cup chewy caramels, chopped I use Kraft or Werther’s Soft
- 2 tablespoons holiday sprinkles I use “jimmies”
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat oven to 350°F (175°C).
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Chop caramels into smaller pieces (for Kraft caramels, I cut each into 8 smaller pieces).
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In a medium-sized microwave-safe bowl, melt unsalted butter (¾ cup, 1 ½ sticks) for 20-30 seconds until JUST melted. (If your butter is steaming, let it cool down for a few minutes. Butter that is too hot can result in greasy bars and/or will cause the eggs to cook.)
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Add in light brown sugar (¾ cup) and granulated sugar (½ cup) use a spatula to stir until combined (* do not use a mixer!). Add in egg (1 large), extra egg yolk and vanilla extract (2 teaspoons). Mix until combined.
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Stir in baking soda (1 teaspoon), baking powder (¼ teaspoon), and salt (½ teaspoon).
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Add in all-purpose flour (2 cups*) and mix until all the flour disappears into the dough.
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Add mix-ins of choice. I used the following: semi-sweet chocolate chips (½ cup), milk chocolate chips (½ cup), pretzel pieces (½ cup), caramel pieces (½ cup), and sprinkles (2 tablespoons).
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Press dough into a greased or parchment-lined metal 9×13″ pan until smooth. If desired, press on a few extra mix-ins to the top for aesthetics.
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Bake at 350°F (175°C) for 16-18 minutes until edges and top are lightly golden brown and center no longer looks wet; some ovens may need up to 20 minutes. Remove from oven and place entire pan on a cooling rack.
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Allow the cookie bars to cool completely before removing from pan. Slice into 12 large, 24 medium, or 48 bite-sized squares (photo reference in blog post), then enjoy! To keep fresh, cover pan with saran wrap or place bars in airtight container for up to 3 days (after that they start to dry out). See notes below for freezing tips.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
- *Flour: Humidity and ingredient packing can affect the optimal amount of flour needed. If, after letting your dough sit for a few minutes (allowing the butter to cool slightly and the flour to absorb moisture), it still appears overly runny or greasy, you may add an additional ¼ cup of all-purpose flour. This will help achieve the perfect soft and chewy texture.
- Chocolate Chips: While my preference is semi-sweet chocolate chips for a balanced flavor, this recipe is highly adaptable. Feel free to use your favorite variety or a mix, such as milk chocolate, dark chocolate, white chocolate, peanut butter chips, or even butterscotch chips. The total amount of mix-ins (including M&M’s, pretzels, and caramel) should remain around 1½ – 2 cups for best results.
- To Freeze: To properly freeze these Christmas cookie bars, ensure they are completely cooled to room temperature first. Then, wrap individual bars tightly in plastic wrap, or place the entire cooled slab into an airtight freezer-safe container or bag. They will maintain their deliciousness in the freezer for 1 to 2 months. Thaw at room temperature for a convenient and delightful treat!
Nutrition information is auto-calculated using an ingredient database and should be considered an estimate. Based on 12 large bars.
Nutrition