This batch of Christmas Cookie Bars has been my favorite holiday shortcut for years. I discovered the loose idea while trying to simplify a beloved cookie recipe on a night when I knew I'd have to feed a crowd: my in-laws, four nieces, and a neighbor who always swings by with mystery pies at Christmastime. Turning individual cookies into a single tray transformed the whole process—less shaping, more oven efficiency, and a pan full of warm, sliceable cookie joy that everyone can grab as they mingle. The bars blend a crisp edge with a chewy center, and the chocolate chips and sprinkles make each slice feel celebratory.

The texture is what sold me. With a light brown-sugar depth and a buttery backbone, these bars offer the toasty chew of a well-made cookie but with the convenience of sheet-baked service. I usually make them in a 9x13-inch pan; I let the edges caramelize slightly while keeping the middle tender. They store well and travel beautifully—I've brought them to cookie exchanges, wrapped them as edible gifts, and even used smaller slices for dessert at big dinners. The aroma of butter, vanilla, and melting chocolate will consistently gather people to the kitchen.

Ingredients

• Unsalted butter (1 cup): Use high-quality European-style butter if possible for a richer flavor; softened to room temperature for even creaming and glossy texture.
• Granulated sugar (1 cup): Provides sweetness and helps the edges crisp—use regular white sugar for classic structure and reliable browning.
• Brown sugar, packed (1 cup): Adds chew and caramel notes; light or dark brown sugar both work—dark gives a deeper molasses flavor.
• Large eggs (2): Bring structure and moisture; use at room temperature to improve emulsification when creaming with butter.
• Vanilla extract (2 teaspoons): Pure vanilla gives the best aromatic lift—if you have Madagascar vanilla, it pairs beautifully with the brown sugar.
• All-purpose flour (3 cups): The recipe calls for regular flour for a tender crumb—measure by spooning into the cup and leveling for accuracy.
• Baking powder & baking soda (1 tsp each): A small lift from both gives a light lift without turning the bars cake-like; ensure your leavening is fresh.
• Salt (1/2 tsp): Balances sweetness; use fine sea salt or table salt measured accurately.
• Chocolate chips (2 cups): Semi-sweet or milk chocolate works—use good quality chips for melt and flavor; mini chips distribute more evenly.
• Chopped nuts (1 cup, optional): Toasted walnuts or pecans add crunch and a toasty note—omit for nut-free options.
• Festive sprinkles (1/2 cup): For decoration—add after baking while bars are slightly tacky so sprinkles adhere without bleeding color.

Instructions

Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment leaving an overhang for easy removal, or grease the pan well. This ensures clean slices and prevents sticking at the edges. Position the oven rack in the center for even heat circulation. Cream butter and sugars: In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed brown sugar until light and fluffy, about 2–3 minutes with an electric mixer. Scrape the bowl to incorporate any sugar crystals—proper creaming traps air for a tender, slightly risen bar. Add eggs and vanilla: Beat in 2 large eggs one at a time, allowing the first to incorporate fully before adding the second. Add 2 teaspoons vanilla extract and mix until homogeneous. Room-temperature eggs mix more smoothly and prevent the butter from seizing. Combine dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisking ensures even distribution of leavening—avoid over-mixing once combined. Fold and finish the batter: Gradually add the dry ingredients to the wet, mixing on low just until no streaks of flour remain. Fold in 2 cups chocolate chips and 1 cup chopped nuts if using. The batter should be thick but spreadable; scrape down the sides to prevent pockets of flour. Spread and bake: Spread the batter evenly in the prepared pan using an offset spatula or lightly greased hands. Smooth the top, and bake at 350°F (175°C) for 20–25 minutes until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Avoid over-baking to maintain a chewy center. Add sprinkles and cool: Within 2–3 minutes of removing the pan from the oven, sprinkle 1/2 cup festive sprinkles evenly over the top so they adhere. Cool completely in the pan on a wire rack—about 1 to 1.5 hours—before using the parchment overhang to lift the slab for slicing into bars.

Storage Tips

Store the cooled bars in an airtight container layered with parchment to prevent sticking; keep them at room temperature for short-term serving (up to 48 hours). For longer storage, refrigerate up to five days—bring to room temperature before serving for best texture. When freezing, slice first and arrange bars in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag or container. Reheat from frozen in a 300°F oven for 8–10 minutes or microwave briefly for a warm bite. Look for glossy chocolate and a slightly flexible center as indicators of freshness.

Ingredient Substitutions

If you need dairy-free bars, substitute a plant-based butter stick of similar fat content and use dairy-free chocolate chips; texture will be very close. To make them gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum—expect slightly different browning. Swap half the chocolate chips for white chips, toffee bits, or dried cranberries for a fruity note. For lower sugar, reduce granulated sugar to 3/4 cup and increase brown sugar to 1 1/4 cups for moisture—this alters sweetness but keeps chewiness.

Serving Suggestions

Slice into modest bars for cookie platters or into larger squares for dessert plates; garnish with a light dusting of powdered sugar or a drizzle of melted chocolate for a refined finish. Serve warm with coffee, hot cocoa, or a spiced chai—these pairings balance the sweetness. For holiday brunches, present alongside fruit, nuts, and a selection of tea cookies to create an inviting spread. For gifting, wrap stacks in parchment and tie with ribbon, or place in decorative tins with a layer of wax paper.

Cultural Background

Cookie bars are part of an American tradition to streamline holiday baking while preserving the flavors of classic drop cookies. They likely evolved from sheet-baked variations of popular cookies to save time during busy seasons—perfect for large family gatherings and bake sales. Over time, regional adaptations added local flavors: peppermint and cranberries in the Northeast, citrus zest in warmer climates, and nut-studded versions in homes with strong baking heritages. This practical format reflects the holiday spirit—bringing warmth, sweetness, and sharing to the table with minimal fuss.

Seasonal Adaptations

Adapt the bars by season: swap sprinkles for chopped candied ginger and crystallized citrus in winter, or use shredded coconut and macadamia nuts for a tropical summer spin. Holiday celebrations call for peppermint or spiced molasses chips; Thanksgiving is an excellent time to add toasted pumpkin seeds and cinnamon. For birthday parties, match sprinkles to a color theme. Technique adjustments include toasting nuts for 5–7 minutes at 350°F to deepen flavor or folding in dried fruit to introduce a pleasant chew.

Meal Prep Tips

Prepare the batter the night before and refrigerate in the pan (covered) to simplify morning baking—allow an extra 5 minutes in the oven if chilled. Alternatively, freeze a portion of the unbaked slab in the pan (wrapped tightly) for up to 2 weeks; bake from frozen, adding 5–10 minutes. Portion bars into single-serve packs for lunches or on-the-go treats. Label containers with bake dates and include reheating instructions for quick service: 15–20 seconds in the microwave or 6–8 minutes in a 325°F oven for a freshly baked experience.

These bars are about community: a simple method that yields something joyful and shareable. Whether you keep them classic or give them a seasonal twist, they’re a dependable way to spread holiday cheer—and they make the kitchen smell like celebration.