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

You are going to LOVE these ooey-gooey super delicious cake mix cookie bars! They are everything you want in a dessert and more.

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.

If you are loving the idea of delicious, easy, and quick cookies, you MUST check out these Snickerdoodle Cake Mix cookies, Grasshopper Mint Chocolate Cake Mix Cookies, and our Cake Mix Christmas Cookies.

Cake Mix Cookie Bars sliced on parchment paper

9 x 13 pan (like THIS one)
Spatula
Large mixing bowl
Microwaveable bowl (I like to use my Pyrex bowls)

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

You can use olive oil instead of canola oil if you choose. However, if you are looking to replace the butter with margarine the bars will not set up as well.

Don’t miss out on our delicious Congo Bars!

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To begin, preheat the oven to 350 degrees.

In a medium-sized mixing bowl, combine together the white cake mix, canola oil, and the eggs. You can use a hand mixer, stand mixer, or you can mix it by hand.

Then, separate the batter in half. Take one half of the batter and press it evenly into the bottom of a greased 9X13 pan.

Peanut butter chips and chocolate chips in a microwave safe bowl

Next, in a small microwaveable bowl, mix together the melted butter, chocolate chips, and peanut butter chips. Microwave everything for 30 seconds and then remove the bowl and stir it well.

Repeat microwaving for 15 seconds and then stir the mixture until it is completely smooth.

Sweetened condensed milk and chocolate peanut butter mixture mixed in a white bowl

Then, pour in the sweetened condensed milk to the chocolate peanut butter mixture and stir it up until everything is well combined. Now you are going to pour this mixture over the cake mix crust in the 9×13 pan.

Chocolate layer of Cake Mix Cookie Bars in a 9x13 pan

Once you have the first to layers set, take the second half of the cake mix batter and drop it in spoonfuls over top of the chocolate peanut butter layer.

Uncooked Cake Mix Cookie Bars in a 9x13 pan

Now, simply place it in the oven for 20-25 minutes or until the top turns a lovely golden brown.

There is ONE trick to this recipe. You’ll want to make sure this cools completely before serving it to allow the chocolate to set back up.

Cake Mix Cookie Bars stacked on parchment paper

If you are however looking to make this from scratch completely or happen to not have a box of cake mix, check out this recipe for homemade white cake mix.

Related Recipe: Try our Chocolate Sugar Cookie Bars!

LET US HELP!

We have an amazing channel on YouTube where we go over our recipes from beginning to end and share our tips to help you make our recipes.

If you are looking for more ways to use those boxes of cake mix in your pantry watch our video on how to make cake mix blueberry muffins!

They are so fluffy and moist, your friends will think you got them from a bakery.

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ALL THINGS CAKE MIX – mix it up with cake mix!

Cake Mix Cookie Bars Recipe

You are going to LOVE these ooey-gooey super delicious cake mix cookie bars! They are everything you want in a dessert and more.

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

Equipment

Instructions

Preheat oven to 350 degrees.
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.

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

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.

Recipe from: Taste of Home

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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 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?

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 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

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 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!

[email protected] 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.

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 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?
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 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
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 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!
[email protected] 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.