Red, White & Blue Cookie Bars

These Red, White & Blue Cookie Bars are the kind of easy dessert that somehow disappears faster than expected. Soft, buttery, chewy, and packed with colorful candy pieces, they feel nostalgic in the best way while still looking fun and festive on the table. Even better, they come together in one pan with simple pantry ingredients and no complicated steps.

The edges bake slightly golden while the center stays soft and cookie-like, creating that bakery-style texture everyone loves. A sprinkle of extra red, white, and blue candies on top also makes them feel celebration-ready without extra work.

They’re perfect for Memorial Day cookouts, Fourth of July parties, backyard BBQs, or honestly just when you want something cheerful and homemade. Bonus: cookie bars are easier than scooping dozens of cookies — and somehow feel even more irresistible.

Recipe Yield: 16 cookie bars

INGREDIENTS

2 ¼ cups all-purpose flour
1 tsp cornstarch
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
¾ cup unsalted butter, melted and slightly cooled
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
¾ cup red, white, and blue candy-coated chocolate candies, plus extra for topping
¾ cup white chocolate chips

INSTRUCTIONS

1. Prep the pan:
Preheat oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper, leaving a slight overhang for easier lifting and cleaner slicing later.

2. Mix the dry ingredients:
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.

3. Make the cookie dough base:
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the eggs and vanilla extract, then whisk again until fully combined.

4. Combine the dough:
Gradually fold the dry ingredients into the wet ingredients just until combined and no dry streaks remain. Fold in the candy-coated chocolates, white chocolate chips, and semisweet chocolate chips. Avoid overmixing so the bars stay soft and chewy.

5. Fill the pan:
Spread the dough evenly into the prepared baking pan. Gently press a few extra candy-coated chocolates across the top for a festive bakery-style finish while keeping the look naturally homemade.

6. Bake the cookie bars:
Bake for 24–28 minutes, or until the edges are lightly golden and the center looks just set with a slight softness in the middle. Avoid overbaking for the best chewy texture.

7. Cool and slice:
Let the cookie bars cool in the pan for at least 45 minutes so they finish setting. Then lift out using the parchment paper and slice into 16 squares.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Don’t overbake for soft cookie bars: The center should still look slightly soft when you pull the pan out. They continue setting as they cool, which helps create that soft, chewy texture.
• Press extra candies on top before baking: Adding a few extra red, white, and blue candies on top makes the bars look brighter and more bakery-style without extra effort.
• Cool before slicing for cleaner bars: Although tempting, letting the bars cool fully helps them slice neatly and prevents the center from falling apart.