These chewy Cake Mix Cookie Bars are the easiest way to turn a box of cake mix into a warm, chocolate-studded dessert. With pudding mix for extra moisture and a mix of mini M&M’s and milk chocolate chips, every bite is totally delish. They are truly the best cake mix cookie bars you will ever taste.
These bars are gooey in the center and golden brown around the edges. It’s the perfect quick dessert for a birthday party, holiday gathering, or weeknight sweet treat. I always make these cake mix cookie bars for Christmas!
Why You’ll Love This Recipe
This easy dessert recipe is totally foolproof! You only need a few simple ingredients. The best part? You can mix and match flavors with any boxed cake mix you like. You can use yellow cake mix, chocolate cake mix, or even red velvet cake mix work beautifully.
Ingredient Insights
- Boxed cake mix: Yellow cake mix gives these bar cookies a buttery, rich flavor. Cake mixes are a great base for easy recipes like this one. I like Betty Crocker the best.
- Pudding mix: A small box of instant vanilla pudding (just the dry powder) adds moisture and makes the finished product tender and chewy.
- Vegetable oil: Keeps the cookie bars soft and moist without the need for melted butter. Be sure to use enough to maintain the best texture for your cake mix cookie bars.
- Eggs: Help bind the ingredients and give the bars a slightly cakey, chewy texture.
- Chocolate chips and M&M’s: The combo of mini M&M’s and milk chocolate chips adds color, crunch, and a touch of nostalgia—just like classic chocolate chip cookies.
How to Make Cake Mix Cookie Bars
The great thing about this recipe is how quickly it comes together. You don’t even need a mixer.
Step one: Preheat the oven to 350°F and lightly coat a 9×13-inch baking pan with cooking spray or line it with parchment paper.
Step two: In a large bowl, stir together the cake mix, pudding mix, water, vegetable oil, eggs, and chocolate chips or M&M’s until combined. A rubber spatula works best since the batter will be thick.
Step three: Spread the batter evenly into the prepared pan, pressing it into the corners to create a smooth, single layer.
Step four: Bake for 20 to 30 minutes, or until the edges are golden brown and the center looks set. About 25 minutes is the sweet spot for me. The bars may look slightly gooey in the middle when you pull them out, but that’s the best part—they firm up as they cool.
Step five: Cool completely before cutting into squares. These cake mix cookie bars are fantastic served slightly chilled or at room temperature.
Don’t forget, I always include a full printable recipe card with detailed instructions toward the bottom of the blog post.
Substitutions & Variations
- Switch up the chips: Use white chocolate chips, peanut butter chips, or butterscotch chips instead of milk chocolate for a new flavor twist.
- Try a new cake mix: Swap the yellow cake mix for white cake mix, lemon cake mix, or red velvet cake mix next time you bake a batch.
- Add a fun topping: For a gooey texture, gently press mini marshmallows or pieces of Hershey bars into the top of the batter before baking.
Crissy’s Cake Mix Cookie Bar Tips
- Use room temperature ingredients: They mix more evenly and create a smoother batter.
- Grease well: A quick spray of cooking spray is crucial.
- Avoid overbaking: Pull them when the edges are golden brown for soft, chewy cookie bars.
- Cool completely: Cutting too early can make them crumble. Letting them rest creates perfect, clean slices.
- Serve with a scoop of vanilla ice cream: It’s the easiest way to turn this into a restaurant-worthy dessert.
Storing Cake Mix Cookie Bars
Store leftover Cake Mix Cookie Bars in an airtight container at room temperature for up to 3–5 days. To keep them extra soft, place a piece of wax paper between layers. These bars also freeze well—wrap tightly and thaw at room temperature before serving.
Frequently Asked Questions
Can I use a different cake mix?
Yes. I’ve mentioned this a few times already, but truly, any boxed cake mix works. Try white, chocolate, or even funfetti cake mix!
Can I make these with melted butter instead of oil?
You can, but vegetable oil gives the bars a softer, chewier texture.
Can I double this Cake Mix Cookie Bars recipe?
Absolutely. Use two 9×13 pans if you’d like to make a double batch of cake mix cookie bars.
More Holiday Treats
Cake Mix Cookie Bars
Ingredients
- 1 box yellow cake mix (I like Betty Crocker)
- 1 small box instant vanilla pudding unprepared
- ¼ cup water
- ¾ cup vegetable oil
- 2 eggs
- 1/2 cup mini M&M's candies (holiday colors if desired!)
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the cake mix, pudding mix, water, vegetable oil, eggs, and chocolate chips or M&M’s. Mix until fully blended.
- Pour the thick batter into a greased 9×13-inch baking pan. A light coat of nonstick spray works well.
- Bake for 20 to 30 minutes, removing when the edges are golden and slightly crisp. (Mine were perfect at 25 minutes.)
- The center may look slightly soft, but that’s normal—once cooled, the bars set beautifully.
- Cool completely before cutting into 16 bars.
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Nutrition
Did you make this?
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One thing I forgot in my previous post; I also used sugar free instant pudding mix.
I made these sugar free for my husband and I. They turned out perfectly amazing!!
I used a sugar free yellow cake mix, sugar free chocolate chips, sugar free Reese’s peanut butter chips and just followed your directions. We liked them so much I made a second batch and added chopped pecans. Now I’m on a search for other things to add. I’m thinking dried cranberries and blueberries!!! Thank you so much for your wonderful recipe.
Thank you for this recipe we love it. It is a huge success every time.
What do I do if I don’t have a box of pudding ??
I would get a box of pudding, or find a recipe that doesn’t call for pudding. :)
These cookie bars are always a hit! I’ve used this recipe for years… but haven’t made them since I noticed Betty Crocker decreased their cake mixes to 13.25 oz. Any modifications to the recipe now that most cake mixes are 13.25 oz instead of 15.25 oz?
Wow, you know, I never really thought about it! I haven’t tried that yet!
I open another cake box and add mix or purchase a cake mix that is the 15.25
Instead of baking them as bars, could they be scooped out and baked like a cookie?
Haven’t tried it, but probably!
When using a boxed cake mix to make cookies or bars, does it taste like a cake or like a cookie? I am curious of the texture.
Try chocolate cake mix and peanut butter chips.
Had the original recipe, and it was delicious!
Will try your version.. mix of peanut butter chips and chocolate chips.
Love this bar recipe! I have made these many times around the holidays with the original recipe (yellow cake mix, vanilla pudding, chocolate chips, & M&M’s), they are always a huge hit! For a different variation in the Spring / Summer, I made this bar recipe using lemon cake mix, cheesecake pudding, & white chocolate chips)… oh my! Those were divine too! I could also see cheesecake pudding & white chocolate chips working well with strawberry cake mix or even pineapple cake mix to make other variations of these amazing cookie cake bars !