Just 3 ingredients Cake Mix Cookie Bars

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5 from 3 votes

Just 3 ingredients Cake Mix Cookie Bars

These 3-ingredient cake mix cookie bars are a quick, easy, and eggless treat made with cake mix, butter or oil, and milk, perfect for when you're craving a soft, chewy dessert with minimal effort.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Servings squares

Calories 403kcal

Author Sushma Iyer

Ingredients

▢ 1 box store-bought cake mix (yellow, vanilla, chocolate, or funfetti)
▢ 1/2 cup Melted Butter or Oil
▢ 1/4 cup Milk
▢ 3/4 cup Chocolate chips or MandM's optional

Instructions

Preheat the Oven:

Preheat your oven to 180°C (350°F).
Line a 9x9-inch baking pan with parchment paper or grease it lightly with butter or cooking spray.

Prepare the Dough:

In a large bowl, add the box of cake mix.
Pour in the melted butter (or oil) and milk.
Mix everything together using a spatula or wooden spoon until a soft dough forms.
If the dough feels too dry, add a tablespoon of milk at a time to adjust the consistency.
If desired, fold in optional add-ins like chocolate chips, M&M’s, or chopped nuts.
Transfer the cookie dough into the prepared baking pan.
Use your hands or a rubber spatula to spread and level the dough evenly in the pan.

Bake

Bake the dough in the preheated oven for 15-17 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Keep an eye on the bars to avoid overbaking.

Cool and Slice

Allow the cookie bars to cool in the pan for 10-15 minutes.
Once cooled, carefully remove them from the pan, slice them into squares or bars, and enjoy!
Serve as-is, or with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a festive treat.

Video

Notes

A 9x9-inch pan works perfectly for thick, chewy bars. If you prefer thinner bars, use a larger pan, such as a 9x13-inch pan, and reduce the baking time slightly.
For softer, chewier bars, use 1/4 cup milk. For a firmer texture, replace the milk with 2 eggs. Adjust the number of eggs to your preference: use 1 egg for slightly softer bars or 2 eggs for more structure.
Add-ins like chocolate chips, M&M's, or chopped nuts are optional but make for a festive and delicious touch.
I personally preferred the cookie bars made using oil over butter, as the oil made them slightly lighter and softer.
Keep an eye on the bars towards the end of the baking time. They will continue to set as they cool, so take them out when the edges are golden and the center is just set.
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days. For longer storage, freeze the bars for up to 3 months.

Nutrition

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