Cake Mix Bar Cookies

Cake mix bar cookies are the dump-and-stir dessert that has bailed out a thousand last-minute potlucks. One box of cake mix, an egg, a splash of oil and water, and a generous handful of chocolate chips get you a chewy bar with a soft cakey crumb. Five ingredients, one bowl, no mixer required.

The genius is in the ratio. Far less liquid than a cake batter means the mix bakes into something between a brownie and a blondie. Spread it into a 9-by-13 pan for thick bars, or scoop teaspoons onto a sheet pan if you want individual drop cookies. Same batter, two formats.

Pick your cake mix and you pick the flavor. Devil’s food gives you a chocolate brownie cousin. Yellow cake reads as classic chocolate chip blondie. Spice cake plus butterscotch chips tastes like fall in a cookie. Add chopped walnuts for crunch and pretend you have been baking all afternoon.

Kitchen Tips

• Mix only until almost smooth. A few lumps disappear during baking and overmixing makes the bars tough.
• Bake until the top looks just set and the edges pull from the pan. Toothpick should come out with moist crumbs, not clean.
• Let the pan cool completely before cutting or the bars will tear. A serrated knife gives the cleanest squares.
• Store in an airtight container at room temperature for up to four days, or freeze cut bars for up to two months.

Variations

• Use butterscotch chips with a yellow or spice cake mix for a praline-leaning bar.
• Swap half the chocolate chips for white chocolate or peanut butter chips for a marbled look.
• Add a half cup of coconut and a handful of pecans for a Hello Dolly-style bar.