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–+ servings
Cake Mix Chocolate Chip Cookie Bars

Delicious Cake Mix Chocolate Chip Cookie Bars in Minutes

These Cake Mix Chocolate Chip Cookie Bars combine simplicity and indulgence, delivering a chewy, delicious treat in no time.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 1 box Yellow Cake Mix Feel free to experiment with different cake mixes for unique flavors.
  • 1 cup Flour Optional if using a more protein-rich cake mix.
Binding
  • 2 Eggs Can be replaced with a flax egg for a vegan alternative.
  • 1/2 cup Oil Consider substituting with melted butter for extra flavor.
Sweetness
  • 2 cups Chocolate Chips Can be swapped for white chocolate, nuts, or dried fruit.

Equipment

  • 9x13-inch baking pan
  • large mixing bowl
  • spatula
  • whisk
  • electric mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking pan with non-stick cooking spray.
  2. In a large mixing bowl, combine the yellow cake mix with the flour, ensuring there are no lumps.
  3. Add the eggs and oil to the dry mixture, stirring until you have a smooth batter.
  4. Fold in the chocolate chips, reserving a handful for topping later.
  5. Pour the cookie batter into the prepared pan and smooth it out into an even layer.
  6. Bake the cookie bars in the preheated oven for about 20 minutes.
  7. Press the reserved chocolate chips into the top of the bars after removing them from the oven.
  8. Allow the bars to cool in the pan for 10-15 minutes before transferring to a wire rack.
  9. Once cooled, cut into squares and enjoy!

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 1.5gCholesterol: 30mgSodium: 130mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store cookie bars in an airtight container for up to 1 week at room temperature, or refrigerate for up to 2 weeks. Freeze for up to 3 months.

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