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–+ servings

M&M Cookie Bars

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These fun and delicious M&M Cookie Bars combine classic cookie flavors with colorful M&M's, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter (at room temperature) Ensure butter is at room temperature for best mixing.
  • 1 cup light brown sugar (packed)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt (or 1 tsp kosher salt)
  • 1 cup chocolate chips (plus more for tops if desired) For different flavors, try white chocolate or peanut butter chips.
  • 1 cup M&M's (plus more for tops if desired) You can use any variety of M&M's, like peanut or crispy.

Method
 

Preparation
  1. Preheat the oven to 325°F.
  2. In a large bowl using a mixer, cream together the butter and sugars for 1 minute.
  3. Add the eggs and vanilla, and mix until everything is combined.
  4. Add the flour, baking soda, and salt. Stir just until combined.
  5. Fold in the chocolate chips and M&M’s, saving about 1/4 cup for the top.
  6. For thick bars, line a 9×13'' pan with parchment paper or foil. For thinner bars, line a 15×10'' pan, leaving an overhang for easy removal, then spray with non-stick spray.
Baking
  1. Scoop the cookie dough into the pan and press down evenly.
  2. Place extra M&M’s and chocolate chips on top.
  3. Bake for 30-35 minutes for a 9×13'' pan or 20 minutes for a 15×10'' pan, or until the top is barely golden brown.
  4. Allow to cool completely, then remove and slice.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g

Notes

Store any leftover M&M Cookie Bars in an airtight container at room temperature for up to one week. Refrigerate for up to two weeks or freeze for up to three months.
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