Bring. On. The. Holidays. Seriously, my favorite day of the ENTIRE year is Christmas Eve. Why? It’s the day my family all gathers together, bake and decorate Christmas cookies, and spend the entire day just hanging out. Uncles, aunts, cousins, my brothers, parents … it’s seriously the best time of my entire year. I love my family and I love hanging out with them, and having copious amounts of food just really seals the deal. 🙂
One of my favorite make-ahead desserts has to be these holiday cookie bars. I haven’t made them prior to this year, but I am really excited to take them to Christmas Eve this year. I teamed up with Hiland Dairy to make them extra special, and I could not be happier with how they turned out!
The key to making them holiday bars is the colors, of course. I packed these sweet, sweet bits of cookie with chocolate sandwich cookies ( 😉 ), and red / green chocolate candies. Yes, there’s a lot of chocolate going on. But can you blame me? This is the last time we all have an excuse to literally eat whatever we want for the REST OF THE YEAR!
These holiday cookie bars are super easy, and so great to make a day or two ahead of time. The Hiland Dairy butter is available for me locally, and Hiland is always my go-to dairy brand. Use them for friend or family gatherings, or just have them around the house during the holidays for an extra treat for everyone. They’re so good – and I can’t wait for you to try them!
Also, be sure to check out Hiland Dairy products. I have been [no joke here] OBSESSED with their French Onion Dip since I was a kid. Literally, obsessed. It only makes sense that I continue using their products into adulthood, right?
Oh, I also eat like an entire tub of French Onion Dip at Christmas. So … there’s that. No regrets. None.
You can also make these in cookie form! Check the “notes” section in the recipe for details! It’s super easy – just decreasing bake time, and also dividing the dough into dough balls. 🙂
I honestly don’t know which version I like better!
- 1/2 cup Hiland salted butter (1 stick)
- 1/2 cup packed brown sugar
- 6 Tbsp. granulated sugar
- 2 farm fresh eggs (medium-sized)
- 1/2 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1 tspp. baking soda
- 1 1/2 cups AP flour
- 1/3 cup red and green mini chocolate candies
- 5 chocolate sandwich cookies, crushed (with filling)
- Preheat oven to 350.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and creamy.
- Add eggs one at a time, allowing each to be fully mixed in. Then add vanilla, and mix to combine.
- In a different large mixing bowl, sift the flour, baking soda, and salt together. Slowly add the mixture to the sugars/eggs/vanilla.
- Add the red and green candies and chopped sandwich cookies. Mix these in with the dough.
- Grease an 8x8 baking pan, and spoon all dough into the pan. Smooth the top and be sure it is evenly dispersed. Bake for 18-20 minutes, then allow to cool before cutting into 12 pieces.
- FOR COOKIES : Make dough exactly the same. Chill dough for one hour. Scoop out just over one tablespoon of dough, mold it into a ball, and place it onto a non-stick mat on a cookie sheet. Repeat twelve times. Bake for only 10-12 minutes at 350. This should make about 15-18 cookies!
- Cookie bars can stay at room temperature in a tupperware container for at least four or five days!