These cake mix cookie bars are made with just 4 ingredients – everyone loves this easy dessert recipe! All you need to make this cake mix dessert is a box of yellow cake mix, oil, eggs, and chocolate chips or chunks.
Today I’m sharing with you one of the most addictive (and simple) desserts that you’ll ever make!
It has fast become top of my easy dessert list.
These 4 ingredient cake mix cookie bars are one of my go to desserts to make for parties or family gatherings.
I have made them for birthday parties, christmas, dinner gatherings, graduations, and more.
Basically any time I am asked to bring a dessert!
Everyone needs a back pocket simple dessert like this one.
I love the simplicity of this dessert, and the taste of a homemade treat that didn’t take me an hour to make.
Ingredients to make cake mix cookie bars
- yellow cake mix
- eggs
- olive oil (or applesauce)
- chocolate chips or chunks
How to make cake mix cookie bars
Preheat oven to 350 degrees.
Beat eggs in a small bowl.
Add cake mix and olive oil to the beaten eggs and mix well.
Beat in chocolate chips (batter will be very thick).
Grease a 9 X 13 baking dish with cooking spray.
Spread batter evenly in the dish (this will take several minutes to spread evenly).
Bake at 350 degrees for 20 – 25 minutes, or until toothpick inserted comes out clean.
Once cooled, cut, and cover or store in an airtight container.
Serve warm with ice cream for an extra delicious treat!
I have made these cake mix bars countless times for family gatherings, birthday parties, and the holidays.
Everyone loves them, and I love how simple they are to throw together.
Tips for spreading the batter
Keep in mind when you make the batter, it will be very thick.
My preferred way to distribute the batter evenly is by using a rubber spatula.
It will take you a few minutes to press it down into the pan, but the rubber spatula is a lot easier to use for this than other kitchen tools I have tried.
If you don’t have a rubber spatula, I suggest getting one.
They aren’t very expensive, and I find myself using it a lot while baking!
Why I love these cookie bars
If you’ve never made chocolate chip cookie bars with cake mix, you will be surprised at just how good they are!
These cake mix bars are seriously so good. Have I said that yet?!
One bite and you will wonder how you ever lived without trying one!
That sounds dramatic, but it’s how I felt the first time I tried this recipe!
They are unbelievably easy to make and so freaking good.
We love having them warmed up with vanilla ice cream!
It’s also dairy free for anyone with allergies!
The texture of these bars is the thickness of a brownie with the taste of a chocolate chip cookie.
They’re just so fun to eat and really satisfying and thick and chocolatey.
Storing your leftover cake mix cookie bars
The bars stay soft and chewy even after they cool.
Just make sure to cover or store in an airtight container!
For example, I store mine either in a ziploc bag or a closable container with a lid.
The thickness of the bars will depend on how large of a baking dish you use.
I prefer them to be thick and chewy, but you might like them thinner.
If so, just use a bigger baking dish and adjust cook time as necessary!
I mean seriously…how can you resist that gooey chocolate chip cookie bar staring you in the face ?!
More Cake Mix Recipes You Will Love
Got a box of cake mix to use up? Try one of these easy cake mix recipes!
Be sure to follow me on FACEBOOK, PINTEREST & INSTAGRAM to never miss a recipe!
Did you make this recipe? Be sure to leave a star rating below!
Cake Mix Cookie Bars Recipe
Cake Mix Cookie Bars
Easy 4 ingredient cake mix cookie bars - these are always a crowd pleaser!
Ingredients
- 1 (15 oz) box of yellow cake mix
- 2 eggs, beaten
- 1/3 cup olive oil (can substitute melted butter or vegetable oil also)
- 12 oz bag of chocolate chips
Instructions
- Preheat oven to 350 degrees
- Beat eggs in a small bowl
- Add cake mix and olive oil to the beaten eggs and mix well
- Beat in chocolate chips (batter will be very thick)
- Grease a 9 X 13 baking dish (see notes for thickness)
- Spread batter evenly in the dish (this will take several minutes to spread evenly)
- Bake at 350 degrees for 20 - 25 minutes, or until toothpick inserted comes out clean
- Once cooled, cover or store in an airtight container
- Enjoy!
Notes
- The batter will be thick and hard to spread (this is normal) I found that using a rubber spatula and a spoon made it easier to spread into the pan. It may take a couple minutes, but it's so worth it!
- The thickness of the cookie bars will depend on how large of a baking dish you use.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 273 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 23mg Sodium: 250mg Carbohydrates: 40g Fiber: 2g Sugar: 26g Protein: 3g
Lisa Dee says
Making a batch for my mom’s 80th birthday party. I used oil on my hands to press it out. Works great!
Judy johnson says
This sounds so good, am making them for my husband tonight. Thank you for this recipe.
Emily says
I sprayed non stick baking spray on my hands. Then used them to spread out the batter. It worked really well!! Better than trying to use my spatula.
Joy Shull says
Great idea, thanks for sharing!
Esther says
Whenever I’m trying to spread thick batter in a pan I just get my hands wet! Anytime the batter starts to stick to my hands I rinse them off & keep on pressing. 🙂
sarah says
have you tried freezing these? How did they turn out when thawed?
Karla Baker says
This turned out very good!! I didn’t have a yellow cake mix, only chocolate & it is a gluten-free one, so I used peanut butter chips. I put it in a square pan. Gave it a couple extra minutes because it was a little thicker. Used my fingers to press in the pan. Easier than my rubber spatula! My husband is not Celiac (I am) he loved it. It was crispy around the edges & soft & chewy in the center. Will make again. Thank you for sharing. Will try the applesauce next time!!
Kathi says
Any specific reason for Olive Oil rather than safflower or vegetable oil? I have rarely seen Olive oil specified for baking.
Joy Shull says
I often cook with olive oil as it is a healthier choice and you cannot taste the difference. It is interchangeable with vegetable oil if you prefer to use that.
Cindy says
I have been making these for years. Our family favorite is chocolate cake mix with peanut butter chips. Thanks so much for sharing!
Betsy Harrison says
I have never baked with olive oil. Does it have to be olive oil or can it be another kind? I usually use canola oil . Thanks!
Joy Shull says
You should be able to use canola oil.
Betsy Harrison says
Thank you! I think I’ll make them tomorrow!
Wendi says
Love these. I added a little vanilla and some butter for flavor Thank you for the easy recipe
Molly says
Will ingredients like water need to be added for high altitude baking?
Jacqueline says
Easy peasy & delish!
Barbara A Cenci says
II made this using a sugar free cake mix, white chocolate chips, coconut and applesauce. Absolutely delicious. There is minimal sugar in the chocolate chips.
Js says
So good!
Kaitlyn says
Amazing!
Rob says
whole family loved them!
Arica says
I notice that most of the cake mixes are now less than 21 oz at 15 oz usually. Will that work or what do you suggest?
Joy Shull says
I have not tried it, but I think it may work, although the bars may change shape some. Let me know if you try it how it turns out!
Arica says
Thanks…will look to see if I can find a 21 oz cake mix. What brand are you using?
Joy Shull says
I used immaculate brand cake mix. Honestly, I think you would be fine using a 15 oz box. The bars may just end up being fluffier than normal but still taste the same 🙂 You could also cut back a little on the applesauce if you are concerned.
Arica Lingerfelt says
Thanks!
jH says
Your recipe already calls for 15oz. Cake mix. Not sure why your saying 15oz. Should work????
Joy Shull says
The original called for 21 oz boxes. Once I realized that most cake mixes come in 15 oz, I changed the recipe to ensure this would work for everyone 🙂
Paige says
Will this still work if I omit the chocolate chips?
Joy Shull says
Yes it will! You can add in another chip or nut if you want the extra flavor.
Gina says
Hello! What if I just have regular (not non-dairy) chocolate chips? Will they work or will it change flavor/texture? Thank you!
Joy Shull says
Hi Gina,
Nope! Regular chocolate chips will work just fine! Let me know how it turns out 🙂
Donna says
This came out delicious ! Thanks for. recipe.
Joy Shull says
So glad you enjoyed the recipe Donna!
Anna says
Hi, I tried these last week and followed all the instructions, but the consistency seemed off. They felt and looked more like a dense cake than the cookie or brownie texture I see in the picture. They were also much taller than pictured, even though I used the same pan measurements as the recipe. Any clue why this might be?
Joy Shull says
Hi Anna,
Perhaps it was the brand of cake mix or apple sauce? I’ve made these several times and depending on the mix sometimes they are denser than other times, although the flavor stays the same either way.
Josefina says
Ian there any other ingidient i can use instead of applesauce?
Joy says
Hi Josefina,
You can use olive oil or melted butter in place of the applesauce.
Ranin says
Can we use any cake mix? I’ve never heard of yellow cake. I know betty crocker cake mixes.
It looks delicious by the way. I’m gonna give it a try.
Joy says
Hi Ranin,
Any cake mix should work! Just make sure it is the same amount. Hope you enjoy it!
Jennifer says
I’m baking this recipe. It’s in the oven as I speak. I used Duncan Hines cake mix and separated the batter into 3 piles. It was super easy to make and spread! I can’t wait to try it!
Joy Shull says
Awesome! let me know how you like it!
Julia says
Could you make them with white cake? These look SO good!!=)
Joy says
Hi Julia,
Yes, that should work also. Hope you enjoy them!
Afreen says
Hi there! I can’t wait to try this recipe! As far as using Apple sauce is concerned, any specific apple sauce you’d recommend? I’m assuming sweetened Apple sauce? Thanks!
Joy says
Hi Afreen,
I used unsweetened applesauce in this recipe as a substitute for oil. The recipe is plenty sweet enough on it’s own! If you want, you can substitute olive oil in an equal amount for the applesauce and get a similar result. I hope you enjoy it!
Lisa says
These are AMAZING!! 🙂
Casey says
This was absolutely delicious-thanks for the easy recipe!
Joy says
So glad you enjoyed them Casey!
Amy says
These cookies are amazing!!! So delicious and easy to make, win-win!!
5 stars for sure!!