These Cake Mix Cookie Bars are chockfull of sprinkles and cake batter flavor! They are easy to make with the help of a cake mix.

More more delicious Dessert Recipes using a cake mix, be sure to check out my Cake Mix Chocolate Chip Cookies, Lemon Blueberry Dump Cake, and Pineapple Sunshine Cake.

cake mix cookie bars on a wire rack.

If you enjoy the flavor of cake batter, then you are going to love these Cake Mix Cookie Bars. They are the epitome of fun, since they are full of colorful sprinkles, plus they are just downright delicious.

a pan of cut out cookie bars with a spatula.

I make these with coconut oil, which gives them a wonderful texture and flavor. I have to immediately give away about half of the pan every time I make these, or else my family is bound to plow through the entire thing within a 24 hour period. No kidding!

a stack of cookie bars.

These Cake Mix Cookie Bars would make a perfect birthday dessert for packing in your kiddo’s lunch, or as a dessert potluck option. Honestly, they make for a great treat, anytime!

  • yellow cake mix
  • sprinkles
  • coconut oil
  • milk
  • egg
  • white chocolate chips
ingredients in bowls on a counter top.
  • Preheat oven to 350 degrees. Grease an 8×8 inch baking pan and set aside.
  • In a large bowl, combine cake mix and sprinkles. Stir in coconut oil, milk, and egg, mixing well to combine. Stir in white chocolate chips. Batter will be thick.
step by step photos for how to make cookie bars
  • Spread batter into prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until toothpick inserted in center comes out clean.
  • Cool on a wire rack before cutting. Enjoy!
a baking dish of sliced cookie bars.

Tips and Notes

  • Line your pan with parchment paper. It makes removal of your cake mix cookie bars much easier, plus makes cleanup better, too. If you line it so that the paper overhangs the sides of your pan, you can use the flaps to lift the bars out of the pan, then place it on a cutting board to slice.
  • Coconut oil substitutes: You can use canola or vegetable oil in place of the coconut oil.
  • Customize your sprinkles. Feel free to change up the color or theme of your sprinkles. These bars can be made to match just about any holiday or event you might be celebrating! I do think that the larger size sprinkles work best though, as the smaller kind will sometimes melt into the batter.
cake mix cookie bars on a wire rack.

How to Store and Freeze

Store any leftover cake mix cookie bars in an airtight container on the counter for up to 5 days.

To freeze,  place sliced and fully cooled bars in a freezer safe container or zipper freezer bag. Freeze for up to 3 months. Thaw on the counter before enjoying.

a spatula holding a cookie bar above a baking dish.
a cookie bar on a counter top.
two cake mix cookie bars stacked.

More Delicious Cake Recipes You Should Try

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

cake mix cookie bars on a wire rack.
5 from 45 ratings

Recipe: Cake Mix Cookie Bars

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
These Cake Mix Cookie Bars are chockfull of sprinkles and cake batter flavor! They are easy to make with the help of a cake mix.
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Ingredients

  • 1 box yellow cake mix
  • 1/3 cup sprinkles
  • 1/3 cup coconut oil, melted
  • 1/3 cup milk
  • 1 large egg
  • 1/2 cup white chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Grease an 8×8 inch baking pan and set aside.
  • In a large bowl, combine cake mix and sprinkles. Stir in coconut oil, milk, and egg, mixing well to combine. Stir in white chocolate chips. Batter will be thick.
  • Spread batter into prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until toothpick inserted in center comes out clean.
  • Cool on a wire rack before cutting. Enjoy!

Notes

  • Line your pan with parchment paper. It makes removal of your cake mix cookie bars much easier, plus makes cleanup better, too. If you line it so that the paper overhangs the sides of your pan, you can use the flaps to lift the bars out of the pan, then place it on a cutting board to slice.
  • Coconut oil substitutes: You can use canola or vegetable oil in place of the coconut oil.
  • Customize your sprinkles. Feel free to change up the color or theme of your sprinkles. These bars can be made to match just about any holiday or event you might be celebrating! I do think that the larger size sprinkles work best though, as the smaller kind will sometimes melt into the batter.
  • Storing and freezing: Store any leftover cake mix cookie bars in an airtight container on the counter for up to 5 days. To freeze,  place sliced and fully cooled bars in a freezer safe container or zipper freezer bag. Freeze for up to 3 months. Thaw on the counter before enjoying.
Cuisine: American
Course: Dessert
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 251kcal, Carbohydrates: 38g, Protein: 2g, Fat: 10g, Saturated Fat: 7g, Cholesterol: 15mg, Sodium: 272mg, Potassium: 52mg, Sugar: 24g, Vitamin A: 30IU, Calcium: 99mg, Iron: 0.8mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.