This recipe for Christmas Cookie Bars has been a holiday anchor in my kitchen for years. I first experimented with the idea of turning a classic drop cookie into a tray bake during a busy December when I needed something that could be made in one pan, travel well to parties, and still feel delightfully homemade. The result was an irresistibly tender bar with a crisp edge, chewy center, and bursts of chocolate that made everyone ask for the recipe. It cooks fast, parcels easily, and can be customized with nuts or seasonal sprinkles to match any holiday table.

What makes these bars special is the texture contrast: a golden, slightly crunchy top gives way to a soft, almost cookie-dough-like interior. The brown sugar and granulated sugar balance yields caramel notes and a pleasant chew, while a touch of baking powder keeps the bars tall enough to slice without crumbling. I often make a double batch for cookie exchanges and freeze a pan for last-minute guests. These bars have been the reason for many warm kitchen memories: kids sneaking a piece at midnight, neighbors receiving them as unexpected gifts, and one very memorable potluck where they disappeared within minutes.

Ingredients

• Unsalted butter, 1 cup (2 sticks), softened: Use a high-quality butter for optimal flavor. Softened means it gives slightly when pressed but is not melted. European-style butter yields a richer taste.
• Granulated sugar, 1 cup: Standard white sugar provides structure and a light crispness to the edges. Measure by spooning into the cup and leveling off.
• Brown sugar, 1 cup packed: Light brown sugar introduces molasses notes and chew. Pack the cup to ensure consistent sweetness and texture.
• Large eggs, 2: Room temperature eggs incorporate more evenly and help the batter bind while contributing to a tender crumb.
• Vanilla extract, 2 teaspoons: Pure vanilla enhances sweetness and rounds flavors; use real extract for the best aroma.
• All-purpose flour, 3 cups: Spoon and level when measuring to avoid a dense outcome. If your flour is older and clumpy, sift before measuring.
• Baking powder, 1 teaspoon and baking soda, 1 teaspoon: Together these provide lift and a gentle rise while preserving chewiness.
• Salt, 1/2 teaspoon: Balances sweetness and amplifies chocolate flavor; use kosher or fine salt adjusted for volume.
• Chocolate chips, 2 cups: Semisweet chips are classic; for variety use chip combinations or chopped chocolate for melt pockets.
• Chopped nuts, 1 cup (optional): Toasted walnuts or pecans add crunch and warm flavor; omit for nut-free gifting.
• Festive sprinkles, 1/2 cup: Use colorful, larger nonpareils or holiday-specific shapes for decorative topping. Add after baking for best texture.

Instructions

Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Line a 13 by 9 inch baking pan with parchment paper leaving a 1 to 2 inch overhang on two sides to lift the bars out later. Lightly grease the paper with a little softened butter or nonstick spray to ensure clean release. Cream butter and sugars: In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed brown sugar using a hand mixer or stand mixer on medium speed until pale and fluffy, about 2 to 3 minutes. Scrape down the bowl to ensure even mixing; this aeration gives a tender interior and slightly crisp top. Add eggs and vanilla: Beat in 2 large room-temperature eggs one at a time, mixing until just combined. Stir in 2 teaspoons vanilla extract. Do not overmix once eggs are added to avoid toughening the texture. Combine dry ingredients: Whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a separate bowl. Gradually add the dry mix to the wet mixture on low speed until just incorporated; the batter will be thick and slightly tacky. Fold in mix-ins: Fold in 2 cups chocolate chips and 1 cup chopped nuts if using, reserving a few tablespoons of chips and sprinkles to scatter on top for a festive finish. Folding gently preserves texture and prevents overworking the gluten. Press into pan and bake: Transfer batter to the prepared pan and press it evenly with a spatula or the bottom of a measuring cup. Scatter remaining chocolate chips and 1/2 cup festive sprinkles over the surface. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Cool and cut: Allow the bars to cool completely in the pan on a wire rack, about 1 hour, to firm up for clean slicing. Use the parchment overhang to lift the slab from the pan and cut into 16 squares with a sharp knife, wiping the blade between cuts for neat edges.

Storage Tips

Store cooled bars in an airtight container at room temperature for up to four days. If you want to preserve the texture for longer, freeze individual slices layered between sheets of parchment in a freezer-safe container for up to three months. When reheating, thaw overnight in the refrigerator or on the counter and warm briefly in a 300 degrees Fahrenheit oven for 5 to 8 minutes to refresh the crisp edges. Use containers with tight seals to prevent moisture and odor transfer; metal tins with parchment liners or glass containers with silicone seals both work well.

Ingredient Substitutions

For a dairy-free version, replace butter with a stick-style vegan butter spread measured cup for cup and choose dairy-free chocolate chips. Swap the brown sugar for coconut sugar to reduce molasses flavor, though texture will be slightly drier. If you need gluten-free, use a 1-to-1 gluten-free flour blend that contains xanthan gum; expect slightly different crumb and possibly a shorter bake time. To reduce sweetness, use 1 3/4 cups chocolate chips instead of 2 cups and consider bittersweet chocolate for deeper cocoa notes.

Serving Suggestions

Serve warm or at room temperature with a dusting of powdered sugar or a drizzle of melted white chocolate for an elegant touch. Pair bars with hot cocoa or mulled cider for a cozy holiday pairing. For a dessert platter, arrange the bars with gingerbread cookies, peppermint bark, and spiced nuts to create a festive mix. Garnish individual squares with a tiny sprig of rosemary or an edible gold flake for special occasions.

Cultural Background

Tray bakes and bar-style sweets have long been popular where space and time are limited. Taking the familiar flavors of a drop cookie and transforming them into bars is an American convenience adaptation that suits modern holiday logistics. Bars like these are often found in community bake sales and church socials because they are simple to portion and share, echoing the communal spirit of holiday baking across many cultures that emphasize giving and sharing during winter celebrations.

Seasonal Adaptations

In winter, add a teaspoon of ground cinnamon or a pinch of nutmeg to the batter for warm spice notes. For spring or summer gatherings swap seasonal sprinkles for pastel colors and fold in chopped dried fruit for brightness. During chocolate-heavy holidays, use a mix of dark and milk chocolate chips and add a tablespoon of orange zest for a festive, citrus-chocolate pairing. For Thanksgiving, sprinkle toasted pecans and a drizzle of caramel after baking to nod to the season.

Meal Prep Tips

Make the batter up to one day in advance and refrigerate it, tightly wrapped, to bake fresh the next day. If freezing for later, bake first, cool completely, then wrap individual bars in plastic followed by foil to protect against freezer burn. Label and date packages and rotate stock so the oldest treats are used first. For gifting, stack bars in parchment-lined tins and include a note with reheating instructions to help recipients enjoy them at their best.

These Christmas Cookie Bars are as practical as they are delicious: comforting, adaptable, and perfectly suited to the joyful chaos of the season. They invite improvisation, carry memories, and make giving something homemade feel effortless. I hope you find them as beloved by your family and friends as mine have become.