If you’re craving something soft, sweet, and irresistibly gooey for the holidays, these mini Christmas cookie bars are such a treat. They’re cozy, colorful, and come together quickly the kind of dessert you make when you want maximum comfort with minimal effort.
Ingredients
- ½ cup all-purpose flour
- ¼ tsp baking powder
- Pinch of salt
- 4 tbsp unsalted butter, melted
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- ¼ cup mini chocolate chips
- 2 tbsp holiday M&M minis or red/green sprinkles
Optional swap: Use white chocolate chips or chopped candy canes for a more festive flavor.
Steps
- Whisk the flour, baking powder, and salt in a small bowl. It keeps the texture light.
- Stir the melted butter with both sugars until glossy and smooth this is what makes the bars so gooey.
- Mix in the egg yolk and vanilla, and don’t worry if the batter looks thick; it should.
- Fold in the chocolate chips and M&M minis gently so the candy stays whole.
- Press the batter into a mini baking dish (about 4×6 inches or similar) lined with parchment.
- Bake at 350°F for 12–15 minutes, just until the center looks set but still soft.
- Cool 10 minutes before slicing into tiny squares they hold their shape better once rested.
Chef’s Tips
- For extra gooey bars, pull them from the oven when the center still jiggles slightly.
- Lightly dampen your fingertips to press the dough evenly without sticking.
- These bars stay soft for 3 days when stored in an airtight container.
Variations
- White Chocolate Cranberry: Swap chips for white chocolate and add 1 tbsp dried cranberries.
- Peppermint Crunch: Fold in crushed candy cane pieces.
- Gingerbread Glow: Add ¼ tsp ground ginger and a pinch of cinnamon to the batter.