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M&M Cookie Bars Recipe

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Delightfully colorful and chewy M&M Cookie Bars that combine the classic flavors of a chocolate chip cookie with the fun crunch of M&M’s. Perfect for sharing, these bars feature a soft, buttery base loaded with mini chocolate chips and candy-coated chocolates, baked to golden perfection and easy to slice for any occasion.

Ingredients

Wet Ingredients

  • 2 sticks unsalted butter (at room temperature)
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract

Dry Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup golden brown sugar (firmly packed)

Add-ins

  • 1 1/2 cups M&M’s (plus more for topping)
  • 1 cup mini chocolate chips (plus more for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookie bars.
  2. Prepare Baking Dish: Line a 9×13 inch baking dish with foil, leaving some overhang on the sides for easy removal after baking. Generously spray the foil with nonstick cooking spray to prevent sticking.
  3. Cream Butter and Sugars: In the bowl of a stand mixer, beat together the at room temperature unsalted butter, granulated sugar, and golden brown sugar until the mixture is light and fluffy, typically about 3-4 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, continuing to beat until fully incorporated and smooth.
  5. Mix Dry Ingredients: Reduce the speed of the mixer to low and add the all-purpose flour, baking soda, and salt. Mix just until the ingredients are combined, being careful not to overmix.
  6. Incorporate M&M’s and Chocolate Chips: Fold in 1 1/2 cups of M&M’s and 1 cup of mini chocolate chips, reserving extra for topping.
  7. Transfer Dough and Add Toppings: Spread the cookie dough evenly into the prepared baking dish and press the reserved M&M’s and mini chocolate chips gently on top for an attractive finish.
  8. Bake: Bake in the preheated oven for 30-35 minutes or until the bars turn a light golden brown and are just set in the center.
  9. Cool and Slice: Allow the bars to cool completely in the baking dish for easy slicing into 18 portions.

Notes

  • Using room temperature butter ensures better creaming with the sugars for a lighter texture.
  • For easy removal, lift the bars out of the pan using the foil overhang.
  • Do not overbake; check at 30 minutes to prevent drying out the bars.
  • Storage tip: Store cookie bars in an airtight container at room temperature for up to 5 days or freeze for longer keeping.
  • You can substitute M&M’s with other candy-coated chocolates or omit for a simpler chocolate chip bar.

Find it online: https://cookedbysarah.com/mandm-cookie-bars-recipe-4/