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Christmas Cookie Bars Easy Festive Recipe with Candy Crunch

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These Christmas Cookie Bars are chewy, buttery, and loaded with colorful chocolate candies, crushed peppermint, and white chocolate chips for a festive holiday treat. Quick to make and perfect for parties, gifting, or cozy nights in.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 cup red and green chocolate candies (such as M&Ms), divided
  • 1/2 cup crushed peppermint candies or candy canes
  • 1/2 cup mini white chocolate chips
  • 1/3 cup colorful sprinkles (optional for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang. Lightly grease the paper.
  2. In a large bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a separate bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  4. Beat in eggs one at a time, then add vanilla and almond extract (if using). Scrape down the sides as needed.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Gently fold in 3/4 cup chocolate candies, crushed peppermint, and mini white chocolate chips. Reserve remaining candies for topping.
  7. Press dough evenly into prepared pan. Sprinkle reserved candies and sprinkles on top, pressing lightly.
  8. Bake for 24-28 minutes, or until edges are golden and center is just set. If using a glass pan, bake 2-3 minutes longer.
  9. Cool in pan on a rack for at least 1 hour.
  10. Lift bars out using parchment overhang. Slice into squares or rectangles. For cleaner cuts, use a sharp knife and wipe between slices.

Notes

For gluten-free bars, use a 1-for-1 gluten-free flour blend. Dairy-free butter and chocolate chips work well for substitutions. Reserve extra candies for topping to keep bars colorful. Let bars cool completely before slicing for neat squares. Bars freeze well for up to 2 months.

Nutrition

Keywords: Christmas cookie bars, holiday dessert, festive cookies, candy crunch, easy cookie bars, peppermint, M&Ms, white chocolate, party treats, baking

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