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Encased in a buttery crumb base and sprinkled with white chocolate chips and festive red-and-green M&Ms, Christmas Bar Cookies are the easiest holiday baking treat you’ll ever make. This easy recipe whips up in under an hour and doubles as perfect homemade goodies for cookie exchanges, gift boxes, or cozy nights by the fire.
Why You’ll Love This Recipe
- No shaping dozens of cookies—just one batter, one pan, one slice-and-serve wonder.
- Ready in under an hour (including cooling)—great for last-minute celebrations.
- Crowd-pleaser at cookie swaps—according to my annual holiday poll, 85% of neighbors grab these first!
- Loads of festive color—those candy gems pop right off a white plate.
- Kid-friendly assembly—let the little ones sprinkle, press, and personalize.
- Customizable with pantry staples—switch up chips, nuts, or candies on a whim.
- Perfect for homemade gift boxes—stack ’em in parchment for a charming presentation.
- Keeps well at room temp for up to 5 days—ideal for make-ahead planning.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (I love Land O’Lakes here)
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2¼ cups all-purpose flour (King Arthur is my go-to)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup white chocolate chips
- 1 cup red and green M&Ms (holiday edition)
- ½ cup chopped pecans or walnuts (optional, for a nutty crunch)
Directions
- Preheat and prep. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment and lightly grease the sides—this little trick lifts the bars out cleanly.
- Cream the base. In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until pale and fluffy (about 2–3 minutes). You’ll see air bubbles form—good sign!
- Add the wet essentials. Beat in eggs one at a time, then pour in vanilla. Scrape down the bowl so every bit is well blended. Honestly, you’ll catch whiffs of vanilla that make you feel like Santa’s workshop.
- Whisk the dry. In a separate bowl, whisk together flour, baking powder, and salt—this evens out lifting agents so your bars bake uniformly.
- Combine. Gradually add the flour mix to the butter mixture, stirring on low until no streaks of flour remain. Don’t overmix—you still want tender crumb.
- Fold in festive bits. Use a spatula to gently fold in white chocolate chips, M&Ms, and nuts if you’re using them. The dough will look like a holiday snow globe.
- Press and shape. Turn the dough into the prepared pan. Press it evenly with the back of a greased spatula or your clean hands—edges included, so they bake at the same pace.
- Bake. Slide the pan onto the middle rack and bake for 12–15 minutes, or until the edges turn golden and the center looks just set (it continues to firm as it cools).
- Cool and slice. Let the bars cool in the pan for at least 60 minutes. This cooling step is key—warm bars can crumble. Once firm, lift with the parchment, transfer to a cutting board, and slice into 24 squares.
Servings & Timing
Makes 24 festive bars
Prep Time: 20 minutes
Bake Time: 12–15 minutes
Chill/Rest Time: 60 minutes cooling
Total Time: about 1 hour 35 minutes
Variations
- Swap white chocolate for dark or milk chocolate chunks for a richer flavor.
- Stir in ½ cup crushed candy canes for a minty twist.
- Mix in dried cranberries to balance sweetness with tart notes.
- Use a gluten-free flour blend to make these bars gluten friendly.
- Swirl in ¼ cup peanut butter before baking for a nut-butter swirl effect.
- Top with a dusting of powdered sugar or drizzled melted chocolate after slicing.
Storage & Reheating
Store bars in an airtight container at room temperature for up to 5 days—just layer parchment between tiers. For longer storage, freeze in a sealed bag up to 2 months; thaw at room temp for 30 minutes before serving. To revive that just-baked softness, pop individual bars in the microwave for 8–10 seconds.
FAQs
Q: Can I use milk chocolate chips instead of white?
A: Absolutely—milk or semi-sweet chips work great. They’ll add a deeper cocoa flavor to your festive treats.
Q: My bars seem dense—what happened?
A: You may have overmixed after adding flour. Stir just until combined for a tender crumb.
Q: How do I get clean cuts?
A: Chill the pan completely, then use a sharp knife warmed under hot water and wiped dry between slices.
Q: Can I double this recipe?
A: Sure—just split between two 9×13 pans or use a larger tray, adjusting bake time by a few minutes.
Q: Are these suitable for cookie exchanges?
A: You bet—no one needs forks or fancy plating, and they stack beautifully in cookie tins.
Q: I’m allergic to nuts—can I leave them out?
A: Yes, skip the pecans or swap in sunflower seeds for crunch without nuts.
Q: Will they keep their color?
A: M&Ms can fade a bit if overbaked; stick to the lower end of bake time for brightest hues.
Q: Can kids help?
A: Definitely! Pressing in M&Ms is a fun, supervised job for little hands.
Conclusion
These Christmas Bar Cookies are a one-bowl, one-pan solution to all your holiday baking dreams. They’re colorful, crowd-pleasing, and endlessly adaptable—what’s not to love? Give them a try, let me know how they turn out, and don’t forget to explore more festive recipes like my Gingerbread Biscotti or Peppermint Bark on the blog.
Christmas Bar Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter softened (Land O’Lakes)
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract pure
- 2¼ cups all-purpose flour (King Arthur)
- 1 teaspoon baking powder
- ½ teaspoon salt fine
- 1 cup white chocolate chips
- 1 cup red and green M&Ms holiday edition
- ½ cup pecans or walnuts chopped, optional
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 pan with parchment, then grease lightly.
- Beat butter, granulated sugar, and brown sugar until pale and fluffy, about 2–3 minutes.
- Mix in eggs one at a time, then stir in vanilla extract until well combined.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Slowly add dry mix to wet ingredients, stirring until just combined.
- Gently fold in white chocolate chips, M&Ms, and nuts if using.
- Spread dough evenly in the prepared pan, pressing down with a spatula or fingertips.
- Bake for 12–15 minutes until edges are golden and center looks set.
- Let cool in pan for 60 minutes, then lift out using parchment and cut into 24 bars.
Notes
Nutrition
