Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 24 squares
Nothing beats these Santa’s Cookie Bars for Christmas. The soft, thick, and chewy textures are addictive! These festive cookie bars are loaded with oats, chocolate, peanut butter M&M’s, and red and green sprinkles. A real treat not only for the kids but for everybody!
Ingredients
1 1/2 c all-purpose flour
1 c old-fashioned oats
3/4 tsp baking soda
1/4 tsp salt
1/2 c (1 stick) butter softened
1/3 c creamy peanut butter
1/2 c granulated sugar
1/2 c light brown sugar
1 tsp vanilla extract
1 large Egg
1 large Egg yolk
1 c mini chocolate chips
1 c Christmas mix peanut butter M&M’s
3 tbsp Christmas sprinkles
How to make Santa’s Cookie Bars
Step 1: Prepare the oven. Preheat it t 350 degrees.
Step 2: Grease a 9 x 13-inch baking pan light, then set aside. Alternately, you can use parchment paper or foil to line the pan. To easily lift the bar, you can use the overhang.
Step 3: Place the flour, baking soda, salt, and oats in a small bowl. Whisk well and set aside.
Step 4: Put the butter, peanut butter, brown sugar, and sugar in a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Cream for about 2 minutes until fluffy and light in colour.
Step 5: Stir in the vanilla, egg, and egg yolk, scraping down the sides of the bowl.
Step 6: Into the wet ingredients, stir in the dry ingredients until just combined. Add in the chocolate chips and peanut butter M&M’s. Mix until incorporated.
Step 7: Into the prepared pan, transfer the batter, and press. Add the sprinkles on top and gently press onto the dough. You can sprinkle some leftover chocolate chips and M&M’s and press as well on top.
Step 8: Place inside the preheated oven. Bake for about 14 to 16 minutes or until the edges are lightly brown. Make sure to not overbake the bar or it will turn out dry!
Step 9: Remove from the oven and allow the bars to cool for at least 20 to 30 minutes in the baking pan before cutting into squares.
Notes:
For this recipe, I recommend using only regular creamy peanut butter because the “natural” and reduced-fat variety are much drier which will result in a very dense, dry cookie bar. Feel free to experiment, if you must!
Nutrition Facts:
Calories: 222kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 125mg | Potassium: 53mg | Fiber: 1g | Sugar: 20g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Ingredients
- 1 1/2 c all-purpose flour
- 1 c old-fashioned oats
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 c (1 stick) butter softened
- 1/3 c creamy peanut butter
- 1/2 c granulated sugar
- 1/2 c light brown sugar
- 1 tsp vanilla extract
- 1 large Egg
- 1 large Egg yolk
- 1 c mini chocolate chips
- 1 c Christmas mix peanut butter M&M's
- 3 tbsp Christmas sprinkles
Instructions
Step 1: Prepare the oven. Preheat it t 350 degrees.
Step 2: Grease a 9 x 13-inch baking pan light, then set aside. Alternately, you can use parchment paper or foil to line the pan. To easily lift the bar, you can use the overhang.
Step 3: Place the flour, baking soda, salt, and oats in a small bowl. Whisk well and set aside.
Step 4: Put the butter, peanut butter, brown sugar, and sugar in a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Cream for about 2 minutes until fluffy and light in colour.
Step 5: Stir in the vanilla, egg, and egg yolk, scraping down the sides of the bowl.
Step 6: Into the wet ingredients, stir in the dry ingredients until just combined. Add in the chocolate chips and peanut butter M&M’s. Mix until incorporated.
Step 7: Into the prepared pan, transfer the batter, and press. Add the sprinkles on top and gently press onto the dough. You can sprinkle some leftover chocolate chips and M&M’s and press as well on top.
Step 8: Place inside the preheated oven. Bake for about 14 to 16 minutes or until the edges are lightly brown. Make sure to not overbake the bar or it will turn out dry!
Step 9: Remove from the oven and allow the bars to cool for at least 20 to 30 minutes in the baking pan before cutting into squares.
Notes
For this recipe, I recommend using only regular creamy peanut butter because the “natural” and reduced-fat variety are much drier which will result in a very dense, dry cookie bar. Feel free to experiment, if you must!
