M&M Cookie Bars

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M&M Cookie Bars!! One of my favorite desserts of all times. And also be warned – one is NOT to be left alone with a pan of these!

M&M Cookie Bars from www.whatsgabycooking.com (@whatsgabycookin)

Is there anything better than a soft cookie in bar form? Where the edges are just lightly golden brown and a tad bit crunchy… and the inside is gooey and soft and melts in your mouth? Let me answer that for you…. no.

M&M Cookie Bars from www.whatsgabycooking.com (@whatsgabycookin)

It doesn’t get better than this when it comes to a quick and easy dessert that literally every single person will love.

M&M Cookie Bars from www.whatsgabycooking.com (@whatsgabycookin)

These bars are my favorite sugar cookie recipe baked up in bar form.

A few tips and tricks.

1: use a 9×9 pan. Don’t try and do it in a 9×13 or an 8×8… it won’t be the same. Trust me – there’s a reason I developed it this way! And a glass baking dish doesn’t retain heat the same way a metal baking dish does… so use a metal baking dish!

M&M Cookie Bars from www.whatsgabycooking.com (@whatsgabycookin)

2: don’t skimp on the M&M’s and the sprinkle of salt on top. It really makes all the flavors sing! If you want to add more M&M’s mid bake, that will ensure they don’t fall to the bottom of the pan

M&M Cookie Bars from www.whatsgabycooking.com (@whatsgabycookin)

3: After the baking time – LET THESE SET FOR 2 HOURS. They might look a little under-baked but they need time to finish residual baking once they come out of the oven.

4: proceed with caution once these are baked and cut. I’ve eaten pretty much an entire pan once before and I’m not even remotely exaggerating. Thomas had to remove the last 2 squares from the house because I could NOT BE STOPPED.

If you loved these cookie bars, check out my other favorites:

Soft Sugar M&M Cookie Bars

4.8 from 17 votes
M&M Cookie Bars!! One of my favorite desserts of all times. And also be warned – one is NOT to be left alone with a pan of these!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 16 bars

Ingredients
  

  • 1 cup butter melted
  • 2 cup light brown sugar
  • 4 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon of baking soda
  • 1 cup Milk Chocolate M&M’s plus extra for garnish
  • Maldon sea salt optional

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the melted butter and brown sugar and mix with a wooden spoon for 1 minute until combined. Add the vanilla and eggs, making sure to scrape down the sides of the bowl, and mix until fully incorporated.
  • Add the dry ingredients into the bowl and slowly mix until just combined. The batter will be a bit stiff, but that’s normal. Fold in 1 cup of the Milk Chocolate M&M’s.
  • Spray a 9×9 metal baking pan (see note above) with baking spray and line it with parchment paper. Spoon the batter into the prepared baking sheet and sprinkle with the remaining Milk Chocolate M&M’s and Maldon sea salt if desired and transfer it into the oven. Bake for 35-40 minutes. Once the bars have baked, remove them from the oven and let cool for at least 2 hours before cutting and serving.

Notes

  • Use a 9×9 pan. Don’t try and do it in a 9×13 or an 8×8… it won’t be the same. Trust me – there’s a reason I developed it this way! And a glass baking dish doesn’t retain heat the same way a metal baking dish does… so use a metal baking dish!
  • Don’t skimp on the M&M’s and the sprinkle of salt on top. It really makes all the flavors sing! If you want to add more M&M’s mid bake, that will ensure they don’t fall to the bottom of the pan.
  • After the baking time – LET THESE SET FOR 2 HOURS. They might look a little under-baked but they need time to finish residual baking once they come out of the oven.

Nutrition Information

Calories: 339kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 160mg | Potassium: 66mg | Fiber: 1g | Sugar: 35g | Vitamin A: 414IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg

Photography by Matt Armendariz / Food Styling by Adam Pearson

94 Comments

  1. I am letting mine cool now. Definitely soft in the middle. I hope they set up after they cool.
    Gaby, do you ever do weights for measurements?

  2. Would love to know if you’ve you’ve ever heard of anyone experimenting (and seeing success) with gluten free flour. I use the standard 1-to-1 gluten free flour. Made some modifications to your Christmas mix last week and it was a big hit!

  3. I followed the recipe exactly except I did not have a 9×9 metal pan so I divided the batter into 2 8×8 metal pans and baked for 30 minutes, cooled for 1 hour and they were perfect! The family devoured them!

  4. 4 stars
    Very tasty, but I am surprised that there is no salt called out in the ingredients (I added a little over a teaspoon of diamond kosher and definitely would add again next time). Also, next time I will not be spraying my pans – my cookies came out a little bit greasy on the bottom/sides, and I think there’s enough butter that it wouldn’t have stuck without spray. Alternatively, I might try using parchment paper instead of spray next time. Lastly – I didn’t have a 9×9 pan, so I used a 8×8 pan and a mini loaf pan and it worked out great. The bars did seem underdone when I took them out of the oven, but they cooled/set to perfection.

    1. Hey Brogan! There is salt mentioned – on top! Maldon 🙂 But totally down for you to add salt to the batter. Parchment paper works great too as I mention in the directions 🙂

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