Posted Dec 15, 2021, Updated Feb 20, 2024 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 (just like these M&M brownies, yum)! 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. They’re a great addition to your Christmas Cookie tray!
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 & ms 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. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
