Name: Cake Mix Cookie Bars Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 15.25 ounce white cake mix; ½ cup canola oil; 2 eggs; ½ cup butter (melted); ½ cup milk chocolate chips; ½ cup peanut butter chips; 14 ounce sweetened condensed milk

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The best recipe made with a cake mix is our Cake Mix Cookie Bars Recipe!

While cookies are great, this recipe is an easy bar cookie for a crowd! They take no time to make and you don’t even have to roll the individual balls for the cookies.

Recipe Ingredient Notes

To make Cake Mix Cookie Bars, you will need the following ingredients:

White cake mix
Canola oil
Eggs
Butter, melted
Milk chocolate chips
Peanut butter chips
Sweetened condensed milk

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Cake Mix Cookie Bar dough in a baking dish.

Chocolate and peanut butter chips in a mixing bowl.

Preheat oven to 350℉.
Mix together the cake mix, canola oil and eggs – then separate batter into halves. Press one half of the batter into the bottom of a greased 9×13 pan.
In a small, microwaveable bowl, mix together the butter, chocolate chips and peanut butter chips. Microwave for 30 seconds, then remove and stir. Keep microwaving and stirring in 15 second intervals until the mixture is completely smooth.
Add the sweetened condensed milk to the chocolate chip mixture and stir until completely combined, then pour it over the crust in the 9×13 pan.
Take the second half of the cake mix batter, and drop it in spoonfuls over top.
Bake for 20-25 minutes (until the top starts to turn a golden brown).
Allow to cool completely before serving.

Storage Suggestions

If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:

Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.

Enjoy More Delicious Bar Recipes

There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.

4 Cake Mix Cookie Bars cut into squares on a white plate.

Cake Mix Cookie Bars Recipe

5 from 8 votes

These Cake Mix Cookie Bars are the perfect blend of soft and crunchy. The chocolatey peanut butter middle tastes so good!

15 Servings

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

Equipment

Instructions

Preheat oven to 350℉.
Mix together the cake mix, canola oil and eggs – then separate batter into halves. Press one half of the batter into the bottom of a greased 9×13 pan.
In a small, microwaveable bowl, mix together the butter, chocolate chips and peanut butter chips. Microwave for 30 seconds, then remove and stir. Keep microwaving and stirring in 15 second intervals until the mixture is completely smooth.
Add the sweetened condensed milk to the chocolate chip mixture and stir until completely combined, then pour it over the crust in the 9×13 pan.
Take the second half of the cake mix batter, and drop it in spoonfuls over top.
Bake for 20-25 minutes (until the top starts to turn a golden brown).
Allow to cool completely before serving.

Notes

Recipe from: Taste of Home

Nutrition

Calories: 371 kcal · Carbohydrates: 43 g · Protein: 5 g · Fat: 20 g · Saturated Fat: 9 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 308 mg · Potassium: 126 mg · Fiber: 1 g · Sugar: 31 g · Vitamin A: 291 IU · Vitamin C: 1 mg · Calcium: 143 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Ashley says:

I can’t wait to make these! They look amazing!

FYI, the Nutter Butter Cookie Bar link isn’t working (it’s linked to the Gingerbread one). Going to search for that one since it looks amazing, too! 🙂

kate says:

Ah, sweet torture ! My mouth literally started watering at seeing that picture.

plasterer bristol says:

This sounds amazing, thank you for posting up this recipe.

Simon

Susan says:

Great recipe! I have not yet made the original recipe, but have tried it with Spice cake mix and Hershey’s Cinnamon Chips. Another variation that I’ve made is with Devil’s Food cake mix and Reese’s Peanut Butter Chips. Both were awesome!

Sandy says:

The spice cake mix version sounds wonderful also! Did you use the 1/2 cup of milk chocolate chips or all cinnamon chips? Thanks!

Susan says:

Ann cinnamon chips and saved some to sprinkle on top. Thanks for sharing the recipe!

Susan says:

Sorry, that should have been ALL cinnamon chips… 🙂

kathy says:

Happy Holidays made this today with strawberry cake mix an chocolate chips an was super yummy

next will be another flavor for sure

thanls

Sharon says:

This is a mouthwatering cake! Love it 🙂

Laura says:

I am making this to bring into work using white chocolate chips and red velvet cake. I just hope it turns out. The cake mix is just sitting in globs across the top and it’s about halfway done baking. Wish me luck!

Heidi says:

Ok, I had issues with this. I mixed up the box of cake mix with the eggs & oil & had trouble getting it to cover the bottom of the 9×13 pan. I ended up having to use a 2nd box of cake mix to put on the top. It looks like a hot mess! It tastes ok & is ooey, gooey but it just does not look right. Any suggestions?

Louise says:

Heidi

I am having the same problem–hopefully someone has an answer for us!

Meghan says:

I used a spatula to flatten the mix out along the bottom of the pan.

Ivonne says:

My family and I don’t normally buy boxed cake mixes, but since my husband made a copy cat cake mix batter ice cream and only used 1/2 cup of the yellow cake mix that left us with 12.53 oz that I did not feel right throwing away. With this said I opted to go onto Pinterest and find something to make that my family could all enjoy. Thankfully I came across this recipe despite not having the exact ounce in cake mix nor a 9×13 pan.

I was a little worried about the batter not working out, but I went ahead with the recipe so long as nothing else was tweaked i.e. oil and egg’s. For those wondering I did used a 9×9 square baking pan that was perfect when it came to spreading my bottom layer of batter evenly. I used peanut butter and milk chocolate morsels that were already combined in one bag vs buying two separate bag’s of each. After mixing, prepping, baking and cooling I decided I would then place my finished cookie bars in the fridge for later as a dessert and easier cutting. The cooked bars sat in the fridge for about 2 hours. And since the recipe said it serves 15, which I assume 1 cookie bar per person, I then cut each cookie square at exactly 2 & 1/8 inches – evenly.

Having sat in the fridge and finally being able to dig into a bar my family and I can honestly say this recipe was AMAZING. We all loved the bars. So much gooeyness -even after being in the fridge. I opted to half the cooked bars and place some into the freezer for future as despite being a family of 5 we don’t always eat sweets as dessert. This recipe is keeper!!!

Notes:

9×9 square pan works best
Cut each cookie bar 2 & 1/8 in for exact size
You can get away with using, at minimum 12.53 ounces of boxed cake mix
Still gooey if refrigerated & freezes well

Mary says:

Thanks Ivonne! Your notes are a big help.

Jess says:

Mine did the same thing ?

Krista says:

I made these bars just as the recipe is on this website for a funeral this morning. They turned out perfectly!!!!! I made another batch tonight for us.

Dottie says:

Could it be that the cake mix isn’t the usual largest ounce? See that some boxes are about 11 ounces and formerly were 15+/-. Getting same money but smaller amount. Just like out Facial tissues today!

Thanks for sharing this!!

Linda says:

Made these twice now and they are super easy and fantastic tasting. Probably one of my favorite bars!

Celeste says:

These cookie bars are DELICIOUS I put hafe on the bottom used my fingers to spread it and it worked great. Then for the top I took some dough and flattened it with my hands and layed it on top it works good that way. If you just put globs on top it won’t spread out good. At least it didn’t for me. This way worked for me!

Renate says:

I thought that too at first. I sprayed some oil on my fingertips and it was easy to smooth out the smallish amount of batter to cover the bottom and it was plenty thick enough after cooking.

Destiny says:

I made these and they were delicious but the bottom layer never crisp up to set up and was gooey. I did a very thin layer on the bottom. Any suggestions?

Taneshia says:

Can I make this with cookie butter instead

Cyd says:

We have not made this with cookie butter. Cookie butter has a much thicker consistency than butter. It’s more similar to the texture of peanut butter. I’m not sure where you were thinking to substitute it in. We are huge cookie butter fans. So we would love to hear how it all works out.

Coleen Brown says:

Just made these, and they are mostly still cooling. I love that this was all stuff I already had!
I made a double batch with one pan being a 9×13 and then two 8×8 pans. One of the 8×8 pans I put in the freezer for about 20 minutes and they are still a little gooey, but soooooo yummy!! I’m hoping the rest will set up a little harder since they are for a freedom celerbration tomorrow night, but even if they don’t, I know they will be as big of a hit there as they were with my family!

dortheystump74@gmail.com says:

Looks yummy

Lyss says:

I followed the recipe exactly, and used Betty Crocker white cake mix. I did not get a dough like texture, it’s just cake with a filling. Where did I go wrong?

court says:

Can you use semi sweet chocolate chips?

Patty Hinze says:

I’m going to try a blend cinnamon and white chocolate chips

Connie Blevins says:

Can the Cake Mix Cookie Bar recipe be frozen

Momma Cyd says:

These cake mix cookie bars can easily be frozen after they have been baked and cooled.

Dolly says:

Nut allergy was thinking butterscotch chip until I saw you had melt them together. Any other suggestions?

Momma Cyd says:

Butterscotch chips would be delicious too.

Lynette says:

Have you ever made this without melting the chips together? Just sprinkle the chips over the bottom layer and pour the condensed milk over them?

Bobbi @ Six Sisters says:

We haven’t tried it that way but let us know if you do and how it turns out!

JOELLE says:

So easy to make with ingredients I already had in my pantry! Not sure why some others had trouble with getting the cake mix layer to fit the 9 x 13 pan, as mine fit as it should. I dipped my rubber spatula in cold water to ease the spreading, but the coverage wasn’t a problem. My husband thought I should just do milk chocolate chips next time, but I thought the combination of chocolate and peanut butter was just right. The picture for this recipe looks like the top dough was maybe flattened and placed on top, whereas I just dropped random pieces of dough. Definitely a keeper!

Join The Discussion

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Ashley says:

I can’t wait to make these! They look amazing!

FYI, the Nutter Butter Cookie Bar link isn’t working (it’s linked to the Gingerbread one). Going to search for that one since it looks amazing, too! 🙂
kate says:

Ah, sweet torture ! My mouth literally started watering at seeing that picture.
plasterer bristol says:

This sounds amazing, thank you for posting up this recipe.

Simon
Susan says:

Great recipe! I have not yet made the original recipe, but have tried it with Spice cake mix and Hershey’s Cinnamon Chips. Another variation that I’ve made is with Devil’s Food cake mix and Reese’s Peanut Butter Chips. Both were awesome!
Sandy says:

The spice cake mix version sounds wonderful also! Did you use the 1/2 cup of milk chocolate chips or all cinnamon chips? Thanks!
Susan says:

Ann cinnamon chips and saved some to sprinkle on top. Thanks for sharing the recipe!
Susan says:

Sorry, that should have been ALL cinnamon chips… 🙂
kathy says:

Happy Holidays made this today with strawberry cake mix an chocolate chips an was super yummy

next will be another flavor for sure

thanls
Sharon says:

This is a mouthwatering cake! Love it 🙂
Laura says:

I am making this to bring into work using white chocolate chips and red velvet cake. I just hope it turns out. The cake mix is just sitting in globs across the top and it’s about halfway done baking. Wish me luck!
Heidi says:

Ok, I had issues with this. I mixed up the box of cake mix with the eggs & oil & had trouble getting it to cover the bottom of the 9×13 pan. I ended up having to use a 2nd box of cake mix to put on the top. It looks like a hot mess! It tastes ok & is ooey, gooey but it just does not look right. Any suggestions?
Louise says:

Heidi

I am having the same problem–hopefully someone has an answer for us!
Meghan says:

I used a spatula to flatten the mix out along the bottom of the pan.
Ivonne says:

My family and I don’t normally buy boxed cake mixes, but since my husband made a copy cat cake mix batter ice cream and only used 1/2 cup of the yellow cake mix that left us with 12.53 oz that I did not feel right throwing away. With this said I opted to go onto Pinterest and find something to make that my family could all enjoy. Thankfully I came across this recipe despite not having the exact ounce in cake mix nor a 9×13 pan.

I was a little worried about the batter not working out, but I went ahead with the recipe so long as nothing else was tweaked i.e. oil and egg’s. For those wondering I did used a 9×9 square baking pan that was perfect when it came to spreading my bottom layer of batter evenly. I used peanut butter and milk chocolate morsels that were already combined in one bag vs buying two separate bag’s of each. After mixing, prepping, baking and cooling I decided I would then place my finished cookie bars in the fridge for later as a dessert and easier cutting. The cooked bars sat in the fridge for about 2 hours. And since the recipe said it serves 15, which I assume 1 cookie bar per person, I then cut each cookie square at exactly 2 & 1/8 inches – evenly.

Having sat in the fridge and finally being able to dig into a bar my family and I can honestly say this recipe was AMAZING. We all loved the bars. So much gooeyness -even after being in the fridge. I opted to half the cooked bars and place some into the freezer for future as despite being a family of 5 we don’t always eat sweets as dessert. This recipe is keeper!!!

Notes:

9×9 square pan works best
Cut each cookie bar 2 & 1/8 in for exact size
You can get away with using, at minimum 12.53 ounces of boxed cake mix
Still gooey if refrigerated & freezes well
Mary says:

Thanks Ivonne! Your notes are a big help.
Jess says:

Mine did the same thing ?
Krista says:

I made these bars just as the recipe is on this website for a funeral this morning. They turned out perfectly!!!!! I made another batch tonight for us.
Dottie says:

Could it be that the cake mix isn’t the usual largest ounce? See that some boxes are about 11 ounces and formerly were 15+/-. Getting same money but smaller amount. Just like out Facial tissues today!

Thanks for sharing this!!
Linda says:

Made these twice now and they are super easy and fantastic tasting. Probably one of my favorite bars!
Celeste says:

These cookie bars are DELICIOUS I put hafe on the bottom used my fingers to spread it and it worked great. Then for the top I took some dough and flattened it with my hands and layed it on top it works good that way. If you just put globs on top it won’t spread out good. At least it didn’t for me. This way worked for me!
Renate says:

I thought that too at first. I sprayed some oil on my fingertips and it was easy to smooth out the smallish amount of batter to cover the bottom and it was plenty thick enough after cooking.
Destiny says:

I made these and they were delicious but the bottom layer never crisp up to set up and was gooey. I did a very thin layer on the bottom. Any suggestions?
Taneshia says:

Can I make this with cookie butter instead
Cyd says:

We have not made this with cookie butter. Cookie butter has a much thicker consistency than butter. It’s more similar to the texture of peanut butter. I’m not sure where you were thinking to substitute it in. We are huge cookie butter fans. So we would love to hear how it all works out.
Coleen Brown says:

Just made these, and they are mostly still cooling. I love that this was all stuff I already had!
I made a double batch with one pan being a 9×13 and then two 8×8 pans. One of the 8×8 pans I put in the freezer for about 20 minutes and they are still a little gooey, but soooooo yummy!! I’m hoping the rest will set up a little harder since they are for a freedom celerbration tomorrow night, but even if they don’t, I know they will be as big of a hit there as they were with my family!
dortheystump74@gmail.com says:

Looks yummy
Lyss says:

I followed the recipe exactly, and used Betty Crocker white cake mix. I did not get a dough like texture, it’s just cake with a filling. Where did I go wrong?
court says:

Can you use semi sweet chocolate chips?
Patty Hinze says:

I’m going to try a blend cinnamon and white chocolate chips
Connie Blevins says:

Can the Cake Mix Cookie Bar recipe be frozen
Momma Cyd says:

These cake mix cookie bars can easily be frozen after they have been baked and cooled.
Dolly says:

Nut allergy was thinking butterscotch chip until I saw you had melt them together. Any other suggestions?
Momma Cyd says:

Butterscotch chips would be delicious too.
Lynette says:

Have you ever made this without melting the chips together? Just sprinkle the chips over the bottom layer and pour the condensed milk over them?
Bobbi @ Six Sisters says:

We haven’t tried it that way but let us know if you do and how it turns out!
JOELLE says:

So easy to make with ingredients I already had in my pantry! Not sure why some others had trouble with getting the cake mix layer to fit the 9 x 13 pan, as mine fit as it should. I dipped my rubber spatula in cold water to ease the spreading, but the coverage wasn’t a problem. My husband thought I should just do milk chocolate chips next time, but I thought the combination of chocolate and peanut butter was just right. The picture for this recipe looks like the top dough was maybe flattened and placed on top, whereas I just dropped random pieces of dough. Definitely a keeper!