Cake Mix Cookie Bars

I love finding new recipes that are made with a cake mix! They are so simple, but you can make so many different things with them! I made these a few weeks ago when I went out of town. I left them for my husband to snack on while I was away. When I got back, there was not a single one left! He gave them two thumbs way up, and asked me to make them again as soon as possible. I think you’ll love them, too!

Serves: 15

Cake Mix Cookie Bars

These Cookie Bars are the perfect blend of soft and crunchy. The chocolatey peanut butter middle tastes great mixed with the white cake mix base!

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 15.25-oz white cake mix
  • 1/2 cup canola oil
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/2 cup milk chocolate chips
  • 1/2 cup peanut butter chips
  • 1 14-oz can sweetened condensed milk


  1. Preheat oven to 350 degrees.
  2. 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 9x13 pan.
  3. 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.
  4. Add the sweetened condensed milk to the chocolate chip mixture and stir until completely combined, then pour it over the crust in the 9x13 pan.
  5. Take the second half of the cake mix batter, and drop it in spoonfuls over top.
  6. Bake for 20-25 minutes (until the top starts to turn a golden brown).
  7. Allow to cool completely before serving.

Recipe from: Taste of Home

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27 Responses to “Cake Mix Cookie Bars”

  1. Heidi
    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 9x13 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?
  2. Ivonne
    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 9x13 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 9x9 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: 9x9 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
  3. Celeste
    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!
    • 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.
  4. Coleen Brown
    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 9x13 and then two 8x8 pans. One of the 8x8 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!

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