M&M cookie bars are soft, chewy, and oh-so-chocolatey. With perfectly crispy golden edges and the best cookie texture on the inside, you'll have a hard time keeping them stocked!
Cookie bars are the easiest way to make cookies. All you have to do is make your cookie dough and spread it in a pan! No need to scoop, roll, and line a dozen balls of dough on a baking sheet.
You make these bad boys like brownies, and for that reason, they are one of my favorite desserts to make. I am all about the easy.
How to make M&M Cookie Bars
There are few things I love more than whipping something up with ingredients I already have, and with Halloween around the corner, I was psyched to remember I already had M&M's. I did have to tear open ten fun size bags, but I got what I needed.
Here's what you'll need to make M&M Cookie Bars:
- Unsalted butter – it's essential that you use softened butter for cookie bar recipes so that it creams well with the sugars and gets that soft and chewy texture we all love!
- Brown sugar
- Granulated sugar
- All-purpose flour
- Baking soda
- Baking powder
- Sea Salt
- Vanilla Extract
- Mini Chocolate Chips – milk chocolate, semi-sweet, dark chocolate, whatever you prefer!
Step 1: Prep: Preheat the oven and line your baking dish with parchment paper, leaving enough hanging out on the sides for easy removal.
Step 2: Make the cookie dough: You will need two separate mixing bowls. In the larger one, cream together the softened butter, brown sugar, and granulated sugar. In the smaller bowl, mix together the flour, baking powder, baking soda, and salt. Add the egg and vanilla extract to butter mixture and combine. Add the dry ingredients to the wet ingredients until just incorporated. Gently fold in most of the M&M's and mini chocolate chips.
Step 3: Spread the cookie dough into your prepared baking dish and top with the remaining candy.
Step 4: Bake for 30 minutes. Remove from oven and let cool before removing the M&M Cookie Bars from the baking dish using the parchment paper. Slice and enjoy!
How to Serve Cookie Bars
In my opinion M&M Cookie Bars are the best right out of the oven, when they aren't so hot they fall apart, but they're still warm and melt-in-your mouth gooey. These go well with with a nice cold glass of milk or with a scoop of vanilla ice cream.
If you've got a morning sweet tooth, don't hesitate to sneak a bite with your morning coffee.
Pro Tip: If enjoying later, pop one in the microwave, oven, or air fryer for a minute to reheat before eating. Drool!
How to Store Cookie Bars
After you let the cookie bars cool, remove them from the baking dish and slice into squares. Store in an airtight container for 3 to 5 days. Make them last a little longer by keeping them in the fridge.
Can I Freeze Cookie Bars?
Yes! Absolutely. Store them in an airtight container or freezer bag and keep for 4 to 5 months. I would recommend using a vacuum sealer to keep away frost!
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 granulated sugar
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 cup M&M's
- 1/2 cup mini chocolate chips
Preheat oven to 350 degrees F.
Line a 9x9 baking dish with parchment paper, leaving a little bit of a lip for east removal. Set aside.
In a large mixing bowl, cream together softened butter, brown sugar and granulated sugar until fluffy and well-combined.
In a small mixing bowl, combine flour, baking soda, baking powder, and sea salt.
Add the egg and vanilla extract to the butter mixture until just combined.
Pour the dry ingredients over the wet ingredints and mix. I like to add half of the dry ingredients, mix a little, and then add the rest to make it easier.
Fold in most of the M&M's and mini chocolate chips being careful not to over mix. Leave a handful of each on the side for topping.
Spread the dough in the baking dish and top with the remaining candy.
Bake for 30 minutes. Remove from oven and let fully cool before cutting.
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