I love how ridiculously simple and fuss-free this recipe is. No stand mixer, no creaming butter and sugar—just melt, mix, bake, and enjoy. The texture is everything I crave in a cookie bar: crisp edges, soft centers, and melty chocolate in every bite. It’s my go-to when I need to whip up a dessert for a crowd or satisfy a last-minute sweet tooth. Bonus: it’s super customizable and easy to double for parties or bake sales.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Ingredients:
Unsalted butter
Eggs
Yellow cake mix (15.25 oz box)
Semi-sweet chocolate chips
Optional Ingredients:
Vanilla extract
Salt
Directions
I preheat the oven to 350°F and grease a 9×13-inch baking pan.
In a large microwave-safe bowl, I melt the butter in 30-second intervals until fully liquid. I let it cool slightly so it doesn’t cook the eggs.
I whisk in the eggs until the mixture is smooth. If I’m using vanilla extract, I add it here.
I stir in the cake mix until a thick, cohesive dough forms.
I fold in the chocolate chips (and salt if using), making sure they’re evenly distributed throughout the dough.
I press the dough evenly into the greased baking pan with a spatula or clean hands, smoothing the top.
I bake for 20 to 23 minutes, just until the edges are golden and the center is set but still soft. If I’m using a smaller pan for thicker bars, I add a few more minutes.
I let the bars cool in the pan for about 15 minutes before slicing. I serve them warm and gooey, or let them cool completely for cleaner cuts.
Servings and Timing
This recipe yields 20 cookie bars when baked in a 9×13-inch tray. It takes 10 minutes to prep and 23 minutes to bake, so I can have dessert on the table in just over 30 minutes.
Variations
I swap in white chocolate chips, peanut butter chips, or butterscotch chips when I want something different.
I sometimes add chopped walnuts or pecans for crunch.
For a salted caramel twist, I drizzle caramel sauce over the top and sprinkle with flaky sea salt after baking.
If I’m feeling festive, I mix in sprinkles, mini M&Ms, or crushed pretzels.
I’ve even used chocolate cake mix or funfetti for a completely different flavor.
Storage/Reheating
These bars keep well in an airtight container at room temperature for up to 4 days. I reheat them in the microwave for 10–15 seconds if I want that gooey, just-baked texture again. They also freeze beautifully—just wrap them tightly and thaw at room temp or warm gently when ready to serve.
FAQs
Can I use a different flavor of cake mix?
Absolutely. I’ve tried it with chocolate, white, and funfetti cake mixes, and it works every time. Just expect a slight change in flavor.
How do I know when they’re done baking?
I look for golden edges and a center that’s just set—not jiggly. It’s okay if they seem soft when hot—they’ll firm up as they cool.
Can I make these bars gluten-free?
Yes, I use a gluten-free yellow cake mix, and the results are still chewy and delicious. Just check all ingredient labels to be sure.
What’s the best way to cut clean slices?
I let the bars cool at least 15 minutes before slicing, and I use a sharp knife wiped clean between cuts. For perfect edges, I sometimes chill them slightly first.
Can I make this recipe in a smaller pan?
Yes, if I want thicker bars, I use a smaller pan like 8×8 or 9×9 inches. I just increase the baking time to about 25–28 minutes and keep an eye on the center.
Conclusion
These Lazy Chocolate Chip Cookie Bars are proof that dessert doesn’t have to be complicated to be amazing. With minimal effort and maximum reward, they deliver the buttery, chocolatey satisfaction I’m always craving. Whether I’m baking for a party or just treating myself after dinner, this recipe never lets me down.
