M&M Cookie Bars
Posted Dec 15, 2021
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These are the best M&M Cookie Bars. This recipe is easy to make (5 minutes to mix, 20 minutes to bake) and results in gooey, chewy, buttery M and M bars. Use red and green M&Ms to make Christmas cookie bars! Best served warm with a scoop of vanilla ice cream!
What do you do when the craving for M&M cookies strikes, but you just don’t have the time (or energy) to scoop, roll and bake multiple batches of your favorite treat? Answer: you make these M&M Cookie Bars (like these chocolate chip cookie bars)!
This recipe is the best. It is easy to make, taking only 5 minutes to put together and 20 minutes to bake. And the results speak for themselves, gooey, chewy, doughy yet fully cooked M&M bars that are 100% delicious. Serve the warm with a scoop of ice cream!
You can even dress them up and make them Christmas cookie bars (or any holiday) by using different colored M&Ms.
M&M Cookie Bars Ingredients & Substitutions
- All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
- Light Brown sugar. If you like a deeper, molasses taste, then you can use dark brown sugar.
- Granulated sugar. you can use organic cane sugar instead of regular white sugar.
- Salted Butter. Unsalted butter works well in this recipe.
- Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
- Mini Chocolate chips. I suggest mini chips to offset the size of the M&M candies in these bars, however you can use regular chips if you wish.
- M&Ms. Use regular M&Ms or your favorite holiday varieties to make festive bars. I love making these as Christmas cookie bars using red & green M&Ms (see below). I also have been buying these Unreal chocolate candies in place of M&Ms because they don’t use any artificial ingredients or food dyes.
How to Make M&M Cookie Bars
Let’s walk through how to make this recipe step-by-step, and don’t forget to watch the video.
Begin by combining the dry ingredients in a medium-sized bowl, then set them aside.
In the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar.
Then, add the egg and vanilla to the butter/sugar mixture and beat until combined.
Next, add the dry ingredients and beat until incorporated.
Add M&M’s and chocolate chips and mix until evenly distributed throughout the dough.
Press the dough into the bottom of a lined and greased baking pan and bake for 18-25 minutes, or until the edges are set, and the top is just barely browned.
Place the baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve. I suggest serving them slightly warm with a scoop of homemade vanilla ice cream on top. Or let them cool completely to serve to a crowd.
Store
Store any leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve at room temperature.
Freeze
Freeze individual bars by wrapping them in plastic wrap and then storing them in an airtight container in the freezer for up to 2 months. Thaw at room temperature slowly.
Recipe FAQs
If you’re cutting these to add to a cookie tray or serve to a crowd, here are my tips on getting clean, even squares:
Let the cookie bars cool all completely to room temperature before cutting.
Use a very sharp, long knife.
Dip the knife in warm water and quickly dry it off before the first cut. Then wipe it clean, dip it in warm water, then dry again before each subsequent cut.
Use a ruler to measure equal pieces. If cutting these cookie bars into 16 squares, you’d want each bar to be 2″ x 2.”
Yes. Double the ingredients and bake in a 9×13″ baking dish for 20-25 minutes (or until the edges are golden brown and the top is lightly browned and set).
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M&M Cookie Bars
Equipment
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp fine sea salt
- ½ cup M&Ms
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a 8×8” square baking pan with parchment paper and lightly grease. Set aside.
- In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar.
- Add egg and vanilla to the butter/sugar mixture and beat until combined.
- Add dry ingredients and beat until just incorporated.
- Add M&M’s and chocolate chips and mix until evenly distributed.
- Press the dough into the bottom of the prepared baking pan.
- Bake for 18-25 minutes, or until the edges are set, and the top is just barely browned.
- Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
- Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.
Video
Notes
Store
Store any leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve at room temperature.Freeze
Freeze individual bars by wrapping them in plastic wrap and then storing them in an airtight container in the freezer for up to 2 months. Thaw at room temperature slowly. Ingredient Substitutions- All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
- Light Brown sugar. If you like a deeper, molasses taste, then you can use dark brown sugar.
- Granulated sugar. you can use organic cane sugar instead of regular white sugar.
- Salted Butter. Unsalted butter works well in this recipe.
- Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
- Mini Chocolate chips. I suggest mini chips to offset the size of the M&M candies in these bars, however you can use regular chips if you wish.
- M&Ms. Use regular M&Ms or your favorite holiday varieties to make festive bars. I love making these as Christmas cookie bars using red & green M&Ms (see below). I also have been buying these Unreal chocolate candies in place of M&Ms because they don’t use any artificial ingredients or food dyes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these today and the only thing I changed was I just used m& m’s, no chocolate chips. I made for husband and he doesn’t like to much sweets. Good recipe. Thank you. I took a picture but won’t let me post
I’m so glad you both love them!
These really are the best cookie bars ever. I’ve made them 10 times now and they turn our delicious every time. No modifications. Unless you count the variations of M&M’s I’ve tried.
PS Peanut butter M&M’s with extra chocolate chips are the best. Thanks for sharing this recipe!
Oh my goodness love the idea of using peanut butter M&MS!