Instructions
Step 1: Preheat and prepare pan
Preheat oven to 350 °F (≈ 175 °C). Lightly grease a 9×13‑inch baking dish or spray with non‑stick cooking spray.
Step 2: Mix base ingredients
In a large bowl, combine the cake mix, melted butter and beaten eggs. The batter will be quite thick.
Step 3: Stir in chocolate chips and press into pan
Fold in most of the chocolate chips, reserving some for topping. Press the thick mixture evenly into the prepared dish (spraying your hand with cooking spray helps press it evenly).
Step 4: Bake, cool and serve
Bake for 20‑25 minutes (or as noted by your cake mix size) until the edges are golden brown and the center is set (though it may still be slightly soft). Sprinkle the reserved chocolate chips on top right when it comes out of the oven so they melt slightly. Allow to cool for 10‑15 minutes, then cut into bars and serve warm or at room temperature.
Tips for Success
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Use melted butter rather than softened so the batter flows and presses evenly.
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Batter will be thick—spray your hand or a spatula when pressing into dish.
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Don’t overbake: aim for golden edges but a slightly soft center for best texture.
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Allow a few minutes of cooling before cutting so bars hold their shape.
Variations
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Cake mix swap: Try chocolate cake mix, funfetti or red velvet for alternate flavors. The Country Cook
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Chip variety: Use milk chocolate, white chocolate chips, peanut butter chips or mix in toffee bits or nuts.
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Nuts or add‑ins: Add chopped pecans, walnuts or macadamia nuts for crunch.
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Mini version: Use a 9×9‑inch pan for fewer servings and bake a little less time.
Ingredient Substitutions
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Cake mix → gluten‑free cake mix for dietary needs.
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Butter → plant‑based margarine or coconut oil for dairy‑free version (texture may vary).
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Chocolate chips → chopped chocolate bars or baking chips of choice.
Storage & Serving Suggestions
Store leftover bars in an airtight container at room temperature for up to 4‑5 days. They also freeze well—cut into bars, wrap individually and freeze up to 3 months; thaw at room temperature before serving. The Country Cook
Serve warm with a scoop of vanilla ice cream, a drizzle of caramel, or simply a cold glass of milk.
What to Serve With These Cookie Bars
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A scoop of vanilla bean ice cream or salted caramel ice cream.
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Hot coffee or a robust iced coffee to contrast the sweetness.
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Whipped cream or a drizzle of chocolate/caramel sauce.
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Fresh berries or a fruit side to balance richness.
Nutrition Facts (Approximate per Bar)
~ 350‑380 calories • ~18 g fat • ~45 g carbohydrates • ~4‑5 g protein. (Based on 12 servings; actual will vary by cake mix and chips used.) The Country Cook
FAQs
Q: Can I use a different size pan?
A: Yes—you can use a 9×9‑inch pan for thicker bars (increase bake time slightly) or a larger sheet pan for more servings (reduce time accordingly). The Country Cook
Q: Can I freeze them?
A: Yes—store in airtight container or individually wrap bars and freeze up to 3 months. Thaw before serving.
Q: Why is my batter too thin or too runny?
A: The consistency should be thick. If you use a smaller cake‑mix box or altered amounts, batter may vary. Use the amounts noted for best results.
Related Recipes
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Chocolate Chip Cookie Dough Dip
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Chocolate Chip Caramel Cookie Bars
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Peanut Butter Chocolate Chip Cookie Bars
Conclusion
If you’re after a dessert that is ridiculously easy, yet satisfying and shareable, these lazy chocolate chip cookie bars hit the mark. With minimal effort and maximum deliciousness, they’re perfect for busy days, potlucks or whenever you need something sweet in a hurry. Press the batter, bake, slice—and enjoy.
