If you’ve ever craved a perfect blend of chewy cookie goodness with colorful bursts of chocolatey candy, you’re going to adore this M&M Cookie Bar Recipe. I absolutely love how these bars come out thick, moist, and loaded with that fun crunch of M&M’s, making them an instant crowd-pleaser. Whether you want an easy dessert for a weeknight treat or a showstopper for your next family gathering, this recipe has your back — plus, it’s super forgiving and perfect for cooks of all levels.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything in your pantry, so no last-minute runs to the store.
- Customizable Candy Mix: Use classic M&M’s, seasonal colors, or mix in other candies to fit the occasion.
- Perfect Texture: Chewy yet slightly crisp edges—this balance is why my family goes crazy for these bars.
- Great for Sharing: Made in a 9×13 pan means you’ll have plenty to bring to potlucks or share with neighbors.
Ingredients You’ll Need
This M&M Cookie Bar Recipe is all about combining classic cookie flavors with those adorable, colorful candies that make every bite a little celebration. Here’s a quick look at what you’ll need and why they work so well together.
- Unsalted butter: Using room temperature butter helps you cream it perfectly with the sugars for a light, fluffy base.
- Light brown sugar: Adds amazing chewiness and a subtle molasses flavor that’s just irresistible.
- Granulated sugar: Balances sweetness and helps create those slightly crisp edges.
- Eggs: Provide moisture and help hold everything together beautifully.
- Vanilla extract: A little boost of warm flavor that makes all the difference.
- All-purpose flour: The backbone of your bars, giving them structure and that classic cookie feel.
- Baking soda: For gentle leavening, making the bars tender but not cakey.
- Salt: Enhances flavor and balances all the sweetness.
- Chocolate chips: For extra melty pockets of chocolate inside those bars.
- M&M’s: The star of the show that brings color, crunch, and fun bursts of chocolate.
Variations
One thing I love about this M&M Cookie Bar Recipe is how easy it is to make it your own. Don’t hesitate to tweak the candy or chocolate mix-ins depending on your mood or the season. Personal touches take it from great to unforgettable.
- Holiday Colors: I’ve swapped regular M&M’s for red and green during Christmas and pastel colors for Easter—it really amps up the festive vibes and the kids love it.
- Peanut Butter Version: Adding a half cup of creamy peanut butter to the batter gives a dreamy nutty twist that my family raves about.
- Gluten-Free: I’ve had success replacing all-purpose flour with a 1:1 gluten-free baking blend—just watch the texture as some blends absorb more moisture.
- Extra Crunch: Toss in chopped nuts or pretzels if you want your cookie bars with a little salty crunch to balance the sweetness.
How to Make M&M Cookie Bar Recipe
Step 1: Cream Your Butter and Sugars to Perfection
Start by letting your butter come to room temperature — trust me, it makes mixing so much easier. Using a stand mixer or hand mixer, beat the butter with the light brown and granulated sugars for about one minute until fluffy and light. The key to great texture starts here, so don’t rush! Scrape down the sides as needed to get everything evenly combined before adding your eggs and vanilla.
Step 2: Gently Incorporate the Dry Ingredients and M&M’s
Whisk together the flour, baking soda, and salt in a separate bowl — I always do this step to evenly distribute the leavening agent and salt. Add the dry mix to your wet batter, stirring just until combined to avoid overmixing which can toughen the bars. Fold in the chocolate chips and most of your M&M’s, but save a handful to sprinkle on top before baking. This little trick keeps the bars bright and colorful once they come out of the oven.
Step 3: Prep Your Pan and Bake
I prefer using a 9×13-inch pan for thick, fudgy bars — just line it with parchment paper or foil and spray lightly with non-stick spray for easy removal. Spread your cookie dough evenly, then press down gently and top with the reserved M&M’s and chocolate chips for that Instagram-worthy look. Pop it in a preheated 325°F oven and bake for 30 to 35 minutes, or until the edges are just turning golden and a toothpick comes out with a few moist crumbs.
Step 4: Cool and Slice
This might be the hardest part — letting the bars cool completely. They’re basically too delicious to wait, but chilling them helps the bars set so you get those clean, perfect squares when slicing. Once cool, lift out the parchment and cut into 24 generous bars. Your kitchen will smell incredible by the way, so don’t be surprised if family or friends sneak some before you even get to plating.
Pro Tips for Making M&M Cookie Bar Recipe
- Use Room Temperature Ingredients: This makes mixing smoother and ensures a better texture for your bars.
- Don’t Overmix: Stir dry ingredients in just until combined to avoid a tough or crumbly texture.
- Press Dough Evenly: Spread the dough out evenly in your pan for consistent baking and neat slices.
- Cool Completely Before Cutting: This prevents the bars from crumbling and helps them hold their shape.
How to Serve M&M Cookie Bar Recipe
Garnishes
I love sprinkling a few extra M&M’s on top before baking to make these bars pop with color. For a grown-up twist, sometimes I’ll drizzle a touch of melted white or dark chocolate on top after cooling—pure decadence. If you want to keep it simple, a light dusting of powdered sugar works beautifully too.
Side Dishes
These bars pair perfectly with a cold glass of milk or a scoop of vanilla ice cream for dessert. For a fun brunch treat, serve them alongside fresh fruit or a creamy yogurt parfait—they’re a hit every time I do!
Creative Ways to Present
For birthdays or celebrations, I like to arrange the cookie bars on a colorful platter with matching themed M&M’s scattered around. Wrapping them individually in parchment and tying with a ribbon makes for perfect party favors. Another fun idea? Layer them with whipped cream and fresh berries in a trifle bowl for a showstopping dessert.
Make Ahead and Storage
Storing Leftovers
I usually store leftover M&M cookie bars in an airtight container at room temperature for up to 3 days. They stay soft and chewy, but I find popping them in the fridge can help extend freshness if you need a bit more time before finishing the batch.
Freezing
These bars freeze wonderfully! After cooling, I wrap individual bars in plastic wrap and place them in a freezer-safe bag or container. When I want a treat, I just thaw them at room temperature for about an hour. They’ve never lost their chewy charm, which is a total win in my book.
Reheating
If you want that fresh-baked warmth back, I heat a bar in the microwave for 10 to 15 seconds. It softens up perfectly without melting the M&M’s too much. Just enough to feel like you’re biting into a freshly pulled-from-the-oven treat.
FAQs
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Can I use peanut M&M’s or other types of candies instead of regular M&M’s?
Absolutely! Peanut M&M’s or any similar candy-coated chocolates can be swapped in. Just be aware that peanut M&M’s are larger and crunchier, which adds a different texture but still tastes fantastic in these bars.
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What if I want thinner or thicker cookie bars?
If you prefer thinner bars, try using a larger pan like a 15×10-inch and bake for about 20 minutes. For thicker, chewy bars, stick with a 9×13-inch pan and bake a bit longer, around 30-35 minutes. Both yield delicious results, just different textures!
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Can I make these cookie bars vegan or dairy-free?
While the original recipe is not vegan, you can experiment with plant-based butter and egg substitutes like flax eggs. Be sure to use dairy-free chocolate chips and M&M’s that fit your dietary needs. Results may vary, so I recommend testing small batches first.
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How do I prevent the M&M’s from melting or bleeding colors during baking?
Great question! I discovered that adding most M&M’s into the batter rather than all on top helps minimize melting. Sprinkling some on top right before baking preserves their color and crunch. Also, baking at a moderate temperature (325°F) helps keep them intact without too much bleeding.
Final Thoughts
This M&M Cookie Bar Recipe has quickly become one of my go-to treats whenever I want something that’s both easy and wildly delicious. I love how versatile it is—you can keep it classic or tweak it for any occasion. Plus, it’s the kind of recipe that makes your kitchen smell like a dream and brings smiles to everyone who tries it. So go ahead, give it a try, and I promise these colorful, chewy bars will become a favorite in your household too.
Print
M&M Cookie Bar Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and colorful M&M Cookie Bars featuring a buttery base loaded with chocolate chips and M&M’s. Perfectly chewy with a touch of crispness on top, these bars are an easy and festive treat that can be customized for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt or 1 teaspoon kosher salt
Add-ins
- 1 cup chocolate chips (plus more for topping if desired)
- 1 cup M&M’s (plus more for topping if desired)
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to ensure it reaches the right temperature by the time the dough is ready.
- Cream the butter and sugars: In a large mixing bowl, use an electric mixer to combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat for about 1 minute until the mixture is smooth and creamy.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, then add the vanilla extract. Mix until all ingredients are fully combined and the batter is smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Fold in chocolate chips and M&M’s: Add in 1 cup of chocolate chips and 1 cup of M&M’s. Fold them into the dough carefully, reserving about ¼ cup of each to sprinkle on top later.
- Prepare the baking pan: For thicker bars, line a 9×13-inch baking pan with parchment paper or foil, leaving an overhang for easy removal, and spray with non-stick spray. For thinner bars, use a 15×10-inch pan prepared the same way.
- Press dough into pan: Transfer the cookie dough into your prepared pan and press down evenly to form a smooth, compact layer. Sprinkle the reserved chocolate chips and M&M’s on top, gently pressing them into the dough.
- Bake: Place the pan in the preheated oven. Bake for 30–35 minutes if using a 9×13-inch pan, or 20 minutes for a 15×10-inch pan. The bars are done when the top is just beginning to turn golden brown.
- Cool and slice: Allow the cookie bars to cool completely in the pan on a wire rack. Once cooled, use the parchment or foil overhang to lift the bars out and slice into 24 squares.
Notes
- M&M’s Variation: Use regular or colored M&M’s depending on your holiday theme or personal preference.
- Storage: Store cooled bars in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze bars for up to 3 months. Thaw at room temperature for about an hour before serving, and warm in the microwave for 10 to 15 seconds if desired.
- Pan Size Choice: Choose between thicker or thinner bars by selecting the appropriate pan size (9×13 for thick, 15×10 for thin).
Nutrition
- Serving Size: 1 bar (approx. 1/24th of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
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