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
Scale
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
