Snickerdoodle Cookie Bars with Cookie Mix
Servings: 12 large cookie bars
Ingredients
- 2 boxes (17.5 oz each) Snickerdoodle Cookie Mix
- 1 cup unsalted butter softened to room temperature
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper for easy removal (see notes for tips).
- In a large mixing bowl, stir together cookie mix, softened butter, eggs, and one of the cinnamon sugar pouches with a silicone spatula until a shaggy dough forms then switch to hand kneading until a solid ball of dough forms. Set the remaining cinnamon sugar packet to the side.
- Press dough evenly into prepared pan using your hands.
- Sprinkle the last cinnamon-sugar packet evenly over the top.
- Bake 25–30 minutes, or until golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs. If the edges rise, pat them down gently with the back of a spatula while still warm from the oven.
- Allow bars to cool completely in the pan before cutting into squares or rectangles.
Notes
Parchment paper: Line the pan by cutting a piece of parchment paper that is wide enough to cover the bottom with a few extra inches hanging over two opposite sides. Lightly grease the pan with butter or cooking spray to help the parchment stay in place, then press it into the bottom and along the sides. Leave the extra parchment sticking up since these edges act as handles and make it easier to lift the brownies out after baking.
Mixing: I find it’s easiest to mix the cookie dough with a spatula until it reaches a shaggy consistency, then switch to kneading by hand. Be sure to remove your jewelry.
Cutting: I cut these into 12 bars (2 cuts lengthwise and 3 cuts across), but you can also cut into 24 smaller squares by slicing 4 rows across the short side and 6 rows along the long side.
Halving the recipe: When halving the recipe, use an 8x8 baking pan.
