If you are baking for the holidays, our Double Chocolate Cookie Bars recipe is perfect! It’s great for entertaining at home or packing up to take to a holiday party or event.
I like making cookie bars over actual cookies. I think they stay moist and fresh longer than cookies. They stack well, they travel well, they package well, too.
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Kitchen Tip
- Stock up on baking supplies when you shop. You can never go wrong with Arm & Hammer Baking Soda and Gold Medal Flour. You’ll be prepared for last-minute invitations or for guests that drop in. It’s just part of the frenzy of the holidays!
Ingredients for Double Chocolate Cookie Bars
- 2 cups Gold Medal All-Purpose Flour
- ½ cup unsweetened baking cocoa
- 1 teaspoon Arm & Hammer Pure Baking Soda
- ½ teaspoon salt
- 2 sticks butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 cup chocolate chips
- 1 cup mini baking M&M’s
Package Materials for Holiday Cookie Exchange
- Mini Paper Muffin trays
- Cellophane Bags
- Clear Tape
- Decorative Tape
- Card Stock
- Scissors
- Marker
How To Make The Best Double Chocolate Cookie Bars
#1. Preheat oven to 375 and grease a 9×13 pan with cooking spray.
#2. In a small bowl, combine Gold Medal All-Purpose Flour, baking cocoa, Arm & Hammer Pure Baking Soda, and salt. Use a whisk to mix the dry ingredients together well. Set aside.
#3. Beat the butter, sugars, and vanilla together with a mixer until light and fluffy, about 3-5 minutes.
#4. Add eggs and beat well.
#5. Add half of the dry mixture and beat just until incorporated. Place the remaining half and beat. Stir in the chocolate chips. (Note: The dough will be stiff.)
#6. Spread dough into prepared pan. Simply use your hand, covered with a plastic sandwich bag, sprayed with cooking spray to press the dough easily into the pan.
#7. Top with baking M&Ms and gently press them into the dough.
#8. Bake for approximately 22-26 minutes or until the edges start to pull away from the sides. Be sure to let the cookie bars completely cool before cutting them into 24 bars. Enjoy!
How To Assemble Double Chocolate Cookie Bars for Holiday Cookie Exchanges
#1. Place bars into paper mini muffin trays.
#2. Place trays into a clear cellophane bag and tape end shut with clear tape.
#3. Cut small strips of card stock and write the cookie name on the paper with a marker.
#4. Add the small tag to the top of the package with decorative tape. Save some for your family to enjoy!
This post is in partnership with Acorn Influence on behalf of Arm & Hammer Baking Soda and Gold Medal Flour. All opinions are 100% mine.
More Dessert Recipes To Try
If you’ve enjoyed this Double Chocolate Cookie Bars recipe, I highly recommend trying these other delicious desserts:
- Cherry Almond Clafoutis
- Lemon Strawberry Shortcake
- The Best Carrot Cake Cupcakes
- Chocolate Covered Strawberries
What’s your favorite treat that you give as Christmas gifts? Share them in the comments section below!
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Jump to Recipe
- 2 cups Gold Medal All-Purpose Flour
- ½ cup unsweetened baking cocoa
- 1 teaspoon Arm & Hammer Pure Baking Soda
- ½ teaspoon salt
- 2 sticks butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 cup chocolate chips
- 1 cup mini baking m&ms
- Mini Paper Muffin trays
- Cellophane Bags
- Clear Tape
- Decorative Tape
- Card Stock
- Scissors
- Marker
- Preheat oven to 375 and grease a 9x13 pan with cooking spray.
- In a small bowl, combine Gold Medal All-Purpose Flour, baking cocoa, Arm & Hammer Pure Baking Soda and salt. Use a whisk to mix the dry ingredients together well. Set aside.
- Beat butter, sugars and vanilla together with a mixer until light and fluffy, about 3-5 minutes.
- Add eggs and beat well.
- Add half of the dry mixture and beat just until incorporated. Add the remaining half and beat. Stir in chocolate chips. (Dough will be stiff)
- Spread dough into prepared pan. Use your hand, covered with a plastic sandwich bag, sprayed with cooking spray to press the dough easily into the pan.
- Top with baking M&Ms and gently press them into the dough.
- Bake 22-26 minutes or until edges begin to pull away from the sides. Cool completely before cutting into 24 bars.
- Place bars into paper mini muffin trays.
- Place trays into a clear cellophane bag and tape end shut with clear tape.
- Cut small strips of card stock and write the cookie name on the paper with a marker.
- Add the small tag to the top of the package with decorative tape.
Save
That’s my kind of dessert or snack. Love chocolate bars and love M&Ms too! Yum! Yum!
well hello tasty treat! And hello sweet tooth that had just woken up by the sight of that delicious irresistible, mouth-watering treat! mmmm mmm!
Loving those holiday M&Ms! They are so fun to add color to a christmas treat. Looks delicious!
Looks festive and something both kids and adult would like. I always stock up on ingredients too and I sometimes use Gold Medal flour. I never change my baking soda which is Arm and Hammer (I haven’t tried any other brand). It’s baking season once again and I’ll probably put those same toppings on my brownies. 🙂
These double chocolate cookie bars look amazing. I will try them for lunch this week. I am always looking for a delicious dessert to serve the kids.